Here's my Heart Fudge
2 cups (12-ounce package) HERSHEY'S Premier White Chips, divided use
1 teaspoon almond extract
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
4 1/2 cups granulated sugar
1 jar (7 ounce) marshmallow creme
1 1/2 cups (12-ounce can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 cup candied red cherries, quartered
Few drops red food color (optional)
Line 13x9x2-inch pan with foil.
Place 1 cup white chips and almond extract in medium bowl. In second medium
bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until
mixture is smooth; add remaining 1 cup white chips (chips do not need to melt).
Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy
4-quart saucepan. Cook over medium heat, stirring constantly, until mixture
comes to full rolling boil (bubbles can't be stirred down); continue boiling and
stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to
bowl with white chips only. Pour remainder into cocoa mixture; stir to blend.
Beat white chip mixture until chips are completely melted; stir in cherries. Add
red food color, if desired. Spread evenly in prepared pan.
Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread
evenly over top of white chip layer.
Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with
heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator.
Makes about 8 dozen squares.