Fudge. Fudge. Glorious Fudge. What on earth says “I love you” better than giving away your fudge?? I know I can’t part with mine, so this little batch of heart shaped fudge is staying right here. Make your own!
Heart shaped fudge recipe
We used a silicone bread mould, with a heart shaped insert, but you can use any cake or baking tin, with a deep heart-shaped mould set inside it. The difference is you will have one giant slab to present then chop, rather than several slices of fudge, as we did.
Valentine’s gifts: Heart shaped fudge slabs!
Recipe Type: Sweets
Author:
Prep time:
Total time:
Heart shaped slabs of cranberry and white chocolate fudge
Ingredients
- 100g salted butter
- 350g caster sugar
- 300ml double cream
- 100g white chocolate, chopped
- Red food colouring paste
- 150g dried cranberries
- A heart shaped mould, to fit inside a 20cm across cake/baking tin, or a specially designed heart loaf mould.
Instructions
- Melt the butter in a heavy based saucepan, over a medium heat.
- Add the sugar and cream and stir until the sugar has melted.
- Turn the heat up until the mixture boils, and boil for around 20 minutes, or until a sugar thermometer indicates a soft crack stage. Stir frequently.
- Remove from the heat and beat in the white chocolate.
- Leave to cool for 5 minutes, then split 1/3 of the mixture away from the main mix.
- To the smaller section, add food colouring until desired colour is reached.
- To the larger section add the cranberries and mix thoroughly.
- Assemble your moulds, with the smaller heart inside the larger tin. The smaller, insert mould should be greased on both sides.
- Pour the cranberry mix into the outer mould, and the red fudge into the centre.
- Leave to cool for around 1 hour, then remove the central insert shape.
- Chill in the fridge for at least 2 hours, preferably overnight.
- If you have a flat mould, your fudge is ready to turn out.
- If you have a loaf mould you will need to cut your ‘loaf’ into slabs. Ideally you would do this with cheese wire, but this is difficult to get hold of. Fortunately dental floss works well too!
- Enjoy!
Heart Shaped White Chocolate and Cranberry Fudge slabs
Perfect gift for Valentines Day
Equipment
- A heart shaped mould, to fit inside a 20cm across cake/baking tin, or a specially designed heart loaf mould.
Ingredients
- 100 g salted butter
- 350 g caster sugar
- 350 ml double cream
- 100 g white chocolate, chopped
- Red food colouring paste
- 150 g dried cranberries
Instructions
- Melt the butter in a heavy based saucepan, over a medium heat.
- Add the sugar and cream and stir until the sugar has melted.
- Turn the heat up until the mixture boils, and boil for around 20 minutes, or until a sugar thermometer indicates a soft crack stage. Stir frequently.
- Remove from the heat and beat in the white chocolate.
- Leave to cool for 5 minutes, then split 1/3 of the mixture away from the main mix.
- To the smaller section, add food colouring until desired colour is reached.
- To the larger section add the cranberries and mix thoroughly.
- Assemble your moulds, with the smaller heart inside the larger tin. The smaller, insert mould should be greased on both sides.
- Pour the cranberry mix into the outer mould, and the red fudge into the centre.
- Leave to cool for around 1 hour, then remove the central insert shape.
- Chill in the fridge for at least 2 hours, preferably overnight.
- If you have a flat mould, your fudge is ready to turn out.
- If you have a loaf mould you will need to cut your 'loaf' into slabs. Ideally you would do this with cheese wire, but this is difficult to get hold of. Fortunately dental floss works well too!
For more Valentines baking and craft ideas check out these posts:
Valentine’s crafts and sweets for kids
Heart-shaped crayons, and other Valentine’s treats for kids
Or head over to Pinterest for more Valentine’s crafts.
God i love fudge! so pretty 🙂
This looks amazing, I have just printed the recipe
Oh GO ON – just a crumb to share??
Nope, all mine. GG’s. Ahem.
Yummy! I am drooling already, wish I lived next door to you!
Dental floss! Nice tip 😀
Having tasted your fudge I’m sure it’s every bit as good as it looks 🙂
🙂