Description
This Valentine Hearts Fudge recipe creates a delightful layered white chocolate treat perfect for Valentine’s Day. Featuring creamy layers of white chocolate fudge tinted with red food coloring and topped with heart-shaped sprinkles, this no-bake fudge is simple to make with melted white chocolate chips and sweetened condensed milk. Each layer is gently set in the freezer before combining, resulting in adorable heart-shaped fudge bites that are both festive and delicious.
Ingredients
Scale
Red Fudge Layer
- 2 ¼ cups White Chocolate Chips (⅔ of 3½ cups)
- ⅔ can (about 10 ounces) Sweetened Condensed Milk
- 2 tablespoons Unsalted Butter
- Red Food Coloring (about 10 drops)
White Fudge Layer
- 1 ⅓ cups White Chocolate Chips (remaining 1 ⅓ cups)
- ⅓ can (about 5 ounces) Sweetened Condensed Milk
- 1 tablespoon Unsalted Butter
Topping
- 1 tablespoon Heart-Shaped Sprinkles
Instructions
- Prepare the pan: Line a small square pan (8 x 8 inches or similar) with parchment paper or sprayed aluminum foil to make removing the fudge easier.
- Make red fudge layer: In a microwave-safe bowl, combine 2 ¼ cups white chocolate chips, ⅔ can sweetened condensed milk, and 2 tablespoons butter. Microwave in 20-second bursts, stirring each time until melted and smooth, about 1.5 to 2 minutes. Add about 10 drops of red food coloring and stir until evenly combined.
- Set red fudge layer: Spoon half of the red fudge mixture into the prepared pan and smooth it out carefully using a spoon. The fudge is sticky, so take your time to finesse it. Place the pan in the freezer for a few minutes to set. Keep the remaining red fudge warm by wrapping the bowl in towels.
- Make white fudge layer: In a separate microwave-safe bowl, combine the remaining 1 ⅓ cups white chocolate chips, remaining sweetened condensed milk, and 1 tablespoon butter. Microwave in the same 20-second bursts, stirring until melted and smooth, about 1.5 to 2 minutes.
- Set white fudge layer: Spoon the melted white fudge over the set red fudge layer and smooth the top. Place the pan back in the freezer for a few minutes until this white layer is firm.
- Top with remaining red fudge: Warm the remaining red fudge mixture so it can be stirred smoothly, then spoon it over the white fudge layer and smooth with a spoon.
- Chill the fudge: Cover the pan with plastic wrap and refrigerate for 2 hours to fully set the fudge.
- Cut into hearts: Lift the fudge from the pan using the parchment paper. On a countertop, use a small heart-shaped cookie cutter to cut heart shapes from the fudge carefully, minimizing waste.
- Add sprinkles: Evenly sprinkle 1 tablespoon of heart-shaped sprinkles over the cut fudge hearts.
- Serve and enjoy: Your Valentine Hearts Fudge is ready to serve. Store leftovers properly to maintain freshness.
Notes
- Storage: Store fudge in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before serving for softer texture.
- Freezing: Freeze fudge wrapped first in parchment paper, then tightly in aluminum foil for up to 2 months.
- Tips: Use high-quality white chocolate chips to ensure smooth melting. Avoid evaporated milk as it won’t set the fudge properly. Do not overcook fudge to prevent graininess. Lining your pan with foil or parchment paper helps lifting the fudge easily for cutting.
Nutrition
- Serving Size: 1 piece (approximately 1/10 of recipe)
- Calories: 210
- Sugar: 25g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 15mg
