Two-layer white and cocoa fudge, studded with candied cherries and cut into hearts.
Method
- 1
Line a 13 x 9-inch pan with foil. Place 1 cup white chips and the almond extract in one bowl.
- 2
In a second bowl, stir the cocoa, melted butter and vanilla until smooth; add the remaining white chips.
- 3
Cook the sugar, marshmallow creme, evaporated milk and remaining butter in a heavy saucepan to a full rolling boil; boil 5 minutes, stirring constantly.
- 4
Pour half the hot mixture into the white-chip bowl and beat until melted; stir in food color and cherries. Pour the rest into the cocoa bowl and beat until melted and slightly thickened.
- 5
Spread the white layer in the pan, then the cocoa layer on top. Chill until firm, then cut with heart cutters or into squares.
Note: for best results, do not double this recipe.
