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Here's My Heart Fudge
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10 oz Premier White Chips(HERSHEY'S), divided
1 tsp almond extract
1/2 cup HERSHEY'S Cocoa OR European Style Cocoa
1/4 cup butter or margarine; melted
1 tsp vanilla extract
4-1/2 cups sugar
7 oz marshmallow creme
12 oz evaporated milk
1/4 cup butter or margarine
Few drops red food color(optional)
1 cup candied red cherries, quartered
Line a 13x9x2-inch pan with foil.
In a medium bowl, place 1 cup white chips and almond extract. In a second medium bowl, stir together cocoa, melted butter and vanilla extract until the mixture is smooth; add remaining 2/3 cup white chips (chips do not
need to melt).
In a heavy 4-quart saucepan, stir together sugar, marshmallow creme,evaporated milk and 1/4 cup butter. Cook over medium heat, stirring constantly, until mixture comes to a 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 red food color, if desired, and cherries. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly.
Spread evenly over top of white 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. About 8 dozen squares.
NOTE: For best results, do not double this recipe.
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