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Valentine Hearts Fudge

Delight your sweetheart with this easy and irresistible Valentine Hearts Fudge featuring a rich chocolate base and a creamy pink swirl—perfect for gifting or sharing any day.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings: 16 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Base
  • 2 cups semi-sweet chocolate chips good quality for smooth texture
  • 1/4 cup unsalted butter
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract for chocolate base
  • 1/8 tsp salt pinch
Pink Swirl Layer
  • 1 cup white chocolate chips
  • 1/4 cup sweetened condensed milk
  • 1/2 tsp vanilla extract for pink layer
  • 2-3 drops pink or red gel food coloring or natural beet juice / freeze-dried raspberry powder
Toppings (optional)
  • to taste crushed nuts, dried raspberries, cookie crumbs, heart sprinkles, or edible shimmer for texture and decoration

Equipment

  • 8x8-inch baking pan
  • Microwave-safe bowl
  • Spatula
  • Skewer or toothpick

Method
 

  1. Step 1: Line an 8×8-inch baking pan with parchment paper, leaving overhang on sides. Lightly grease parchment with butter or nonstick spray to prevent sticking.
  2. Step 2: In a microwave-safe bowl, combine semi-sweet chocolate chips, butter, and sweetened condensed milk. Microwave in 20-30 second bursts, stirring well after each, until smooth and melted. Stir in vanilla extract and a pinch of salt.
  3. Step 3: Pour and spread chocolate mixture evenly into prepared pan. Let rest a few minutes at room temperature.
  4. Step 4: In a separate bowl, melt white chocolate chips with sweetened condensed milk using short microwave bursts. Stir until smooth. Add vanilla extract and pink or red gel food coloring. Mix to a soft pink color.
  5. Step 5: Spoon dollops of the pink fudge layer over the chocolate base. Using a skewer or toothpick, gently swirl the layers together to create a marbled pattern.
  6. Step 6: Sprinkle crushed nuts, dried raspberries, cookie crumbs, heart sprinkles, or edible shimmer over the top if desired.
  7. Step 7: Refrigerate for at least 2 hours or until completely firm.
  8. Step 8: Lift fudge out of pan using parchment overhang. Use a heart-shaped cookie cutter to cut individual pieces. Arrange on platter or package for gifting.

Notes

Use quality chocolate with at least 50% cocoa solids for best results. Microwave in short bursts to avoid burning. You can melt chocolate and butter over a double boiler if preferred. Store fudge in an airtight container at room temperature up to 3 days, in the fridge up to 2 weeks, or freeze tightly wrapped for up to 3 months. Warm cookie cutter slightly for clean heart shapes. Customize decorations and flavor extracts to your liking.