Go Back

Decadent Valentine Hearts Fudge

A rich and creamy no-bake fudge with beautiful pink swirls and heart shapes, perfect for Valentine’s Day gifts or festive treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Layer
  • 2 cups semi-sweet chocolate chips for chocolate base
  • 2 tbsp unsalted butter helps chocolate melt and adds richness
  • 14 oz sweetened condensed milk one can for chocolate layer
  • 1 tsp vanilla extract for chocolate layer
  • pinch salt balances sweetness and enhances chocolate flavor
Pink Swirl Layer
  • 1 cup white chocolate chips for pink swirl layer
  • 0.5 cup sweetened condensed milk for pink swirl
  • 0.5 tsp vanilla extract for pink swirl
  • 2 drops pink or red gel food coloring to tint the white chocolate pink
Decoration Options
  • crushed nuts, dried raspberries, cookie crumbs, heart sprinkles, edible shimmer optional toppings to decorate fudge

Equipment

  • 8x8-inch Baking Pan
  • Parchment Paper
  • Microwave-safe bowls
  • Spatula
  • Skewer or Toothpick
  • Heart-shaped cookie cutter

Method
 

  1. Step 1: Line an 8×8-inch baking pan with parchment paper, leaving an overhang. Lightly grease parchment with butter or nonstick spray.
  2. Step 2: In a microwave-safe bowl, combine semi-sweet chocolate chips, butter, and the full can of sweetened condensed milk. Microwave in 20-30 second bursts, stirring between each, until smooth and glossy. Stir in vanilla extract and a pinch of salt.
  3. Step 3: Spread the chocolate mixture evenly into the prepared pan using a spatula. Let it rest at room temperature for a few minutes.
  4. Step 4: In another microwave-safe bowl, melt white chocolate chips with ½ cup sweetened condensed milk in short bursts, stirring until smooth. Stir in ½ teaspoon vanilla extract and 2 drops of pink or red gel food coloring.
  5. Step 5: Spoon dollops of the pink mixture over the chocolate base. Use a skewer or toothpick to gently swirl the two layers together to create a marbled effect.
  6. Step 6: Sprinkle crushed nuts, dried raspberries, cookie crumbs, heart sprinkles, or edible shimmer evenly over the surface.
  7. Step 7: Refrigerate for at least 2 hours or until firm to the touch.
  8. Step 8: Using the parchment overhang, lift the fudge out of the pan. Press a heart-shaped cookie cutter into the fudge to create bite-sized hearts. Arrange on a plate or pack for gifting.

Notes

Make substitutions to suit your preferences: use dark or milk chocolate chips instead of semi-sweet; dairy-free options available using coconut condensed milk and dairy-free chocolate; add peppermint extract for a minty twist. Store fudge refrigerated up to 2 weeks or freeze for up to 3 months.