Creamy Fudge Hearts Recipe

How to make it

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• 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.