How to make it

  • Lightly oil a 9-inch-square pan. (A smaller pan will make the fudge thicker and more difficult to cut.)
  • Place milk in a heavy 12-quart saucepan.
  • Stir in sugar; add butter.
  • Over medium heat, stir constantly, until sugar dissolves and butter melts.
  • Increase heat to medium high, bring to a boil, and cover with lid. Let boil for 2 minutes, and uncover.
  • Do not stir; clip a candy thermometer on side of pan, and let mixture boil, over medium-low heat, until it reaches 240 degrees (the soft-ball stage), 15 to 25 minutes.
  • Meanwhile, prepare an ice water bath.
  • Immediately remove pan from heat, and dip the base of the pan in the ice water for 5 seconds.
  • Let the fudge sit at room temperature without stirring, with the thermometer attached, until the thermometer reads 122 degrees and mixture is lukewarm, about 40 minutes.
  • If using food coloring, add 1 drop.
  • Stir the fudge with a wooden spoon until it changes from glossy to opaque and is thick and creamy, 2 to 5 minutes.
  • Quickly pour into prepared pan.
  • Use piece of plastic wrap to smooth fudge into the pan, creating an even surface.
  • Let cool completely, 2 to 3 hours, and cut with 1/2- to 1 1/2-inch heart cookie cutters.
  • (Oil the cutters with the canola oil inside and out before using.) Fudge will keep, well wrapped in plastic or in an airtight container, up to 1 week.

Reviews & Comments 5

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    " It was excellent "
    ahmed1 ate it and said...
    Great again Joymarie...
    Was this review helpful? Yes Flag
  • jeffsgirl 10 years ago
    These look SO pretty. Will make really nice Valentine food gifts.Thanks for the tips also. I will have to test my candy thermometer before making these.Great post. I printed. Picture and all!
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  • lor 10 years ago
    Great recipe!
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    " It was excellent "
    ambus ate it and said...
    Beautiful hearts...Thanks JoyMarie.
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    " It was excellent "
    mumtazcatering ate it and said...
    Was this review helpful? Yes Flag

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