Conversation Heart Fudge

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Conversation Heart Fudge Candies
What's your Take?

If your child's tongue-tied when it comes to expressing his feelings, let this microwave fudge do the talking. The recipe's simple enough for older kids to make themselves and yields 64 bite-size pieces--plenty for a classroom party.

What you'll need

  • DARK CHOCOLATE LAYER:
  • 1 1/4 cups semisweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • Dash of salt
  • WHITE CHOCOLATE LAYER:
  • 1 1/4 cups white chocolate chips
  • 1/2 cup sweetened condensed milk
  • Dash of salt
  • OTHER INGREDIENTS AND MATERIALS:
  • Aluminum foil
  • 64 conversation hearts
  • 64 red foil bonbon cups or mini muffin cups
  • Clear or red cellophane wrap, cut into 64 5- by 6-inch rectangles
  • Sparkly pipe cleaners in red, pink, or silver

How to make it

  1. Line an 8-inch square pan with aluminum foil. Set aside.

  2. In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.

  3. In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.

  4. While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.

  5. Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.

  6. Place each fudge square into a foil bonbon cup or mini muffin cup. Center the cup on a cellophane square and wrap it as shown on page 53, using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Store at room temperature or in the refrigerator for added firmness.

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