Two Ingredient (almost) Fudge Hearts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Two Ingredient Fudge HeartsTwo Ingredient Fudge Hearts couldn’t be an easier surprise for that someone special on Valentine’s day.  Just a couple of steps and these Fudge Hearts are ready to go.

For those in St. Louis that watch me on KMOV’s Great Day St. Louis, I will be on the first Thursday of every month now.  This is the segment for this Thursday.

These do not require anything but heating a few ingredients together.  No taking temperatures or concern that the fudge hearts will be grainy when finished.  Perfect fudge, every time.

They can be finished with any topping you wish such as nuts, chocolate chips, etc.  I chose red sugar, chocolate sprinkles, brick pieces and white chocolate drizzle.  But anyway you choose to do them, no finish, all one finish or multiple finishes these fudge hearts are sure to please.

Fudge HeartsFudge Ingredients1 pound milk or dark chocolate
1 14 ounce can condensed milk
1 teaspoon vanilla

DecorationsDecorationsRed sugar
Chocolate sprinkles
Toffee pieces
White Chocolate, melted

Line an 8×8 inch square baking pan with foil by turning it upside down Pan turned upside down for Two Ingredient Fudge Heartsand pressing it against the pan.  Foil on pan for Two Ingredient Fudge HeartsFoil pressed on pan for Two Ingredient Fudge HeartsRemove the foil, keeping it in shape and turn the pan over.  Foil and pan for Two Ingredient Fudge HeartsPlace the foil in the pan, leaving “wings” on the side to assist in removing it.  Set aside.Foil inside of pan for Two Ingredient Fudge HeartsPlace the condensed milk, vanilla and chocolate In the top of a double boiler. Condensed milk in the pan for the Two Ingredient Fudge HeartsVanilla in pan for The Two Ingredient Fudge HeartsMike noticed the vanilla looks like a giraffe!  Chocolate in pan for Two Ingredient Fudge HeartsMelt the ingredients.  Do not overheat as the hotter it gets the thicker it gets.Double boiler for Two Ingredient Fudge HeartsFudge ingredients melting for Two Ingredient Fudge HeartsFudge finished for Two Ingredient Fudge HeartsPour into prepared pan and spread evenly and quickly. Fudge in prepared pan for Two Ingredient Fudge HeartsIf you want multiple finishes like I have, use a 6 inch ruler or anything really that can be pushed into the fudge to mark the areas in 2″ segments. While the ruler is in place, cover the fudge with the red sugar. Red sugar on fudge for Two Ingredient Fudge HeartsMove over 2 inches and cover with chocolate sprinkles. Chocolate sprinkles on for Two Ingredient Fudge HeartsMove over another 2 inches and cover with toffee pieces. Toffee being sprinkled on for the Two Ingredient Fudge HeartsLeave the last 2 inches uncovered. Refrigerate until set. Remove from pan and remove foil.

If you have done multiple finishes, cut the fudge along the dividing lines.  Fudge divided for Two Ingredient Fudge HeartsCut out with a heart shaped cookie cutter.  Heart cut out with cookie cutter for Two Ingredient Fudge HeartsFudge Heart in cutter for Two Ingredient Fudge HeartsPush the fudge heart up from the bottom so you don’t mar the top.Pushing the fudge up from the bottom of the cutter for Two Ingredient Fudge Hearts   The fudge can be stored at room temperature at this point.Fudge Hearts for Two Ingredient Fudge Hearts

And what to do with the scraps – these are the baker’s reward – just don’t eat them all at once.

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

14 thoughts on “Two Ingredient (almost) Fudge Hearts

    1. hfletcher Post author

      Hi Barbara – Thank you very much. I have never tried it with white chocolate. Since the composition of the white is so different from the dark, I would doubt it. But I’ve been wrong before. Look at it this way – if it doesn’t work out and won’t set up, you have a great sauce for ice cream, bread pudding, etc. Let me know if you try it and how it works out.

      Also, be sure you have white chocolate and not white coating chocolate which is made of up different ingredients such as palm oil, etc.

  1. Evelyn

    That’s how I’ve made various kinds of fudge since 1990; but, I was never sharp enough to think of cutting it into shapes. Fabulous idea!

  2. Vicki Bensinger

    I love this Helen, easy and quick! I will definitely make these. I love fudge – my favorite was the fudge they use to sell at Famous Barr. I wish I had that recipe – so good!

  3. Zazamataz

    Hi Helen. I didn’t know you did videos. That’s very exciting but I see that some of your YouTube videos are marked as private. Is there a way to get approved to watch those videos? I specifically want to see the croissant video.

    1. hfletcher Post author

      I was doing a slideshow version of the photos on the blogs. The person doing them did a great job. However, I was paying for them and the viewership was non existent so I stopped. I will take a look at them, I have no idea why they are marked private unless I didn’t finish all the ins and outs of putting them up.

      I would love to do videos but just don’t have the time. I’ve also thought about a podcast but again it is time. Being the pastry chef for a 4 star, 4 diamond restaurant, blogging for a magazine, doing TV and writing my own blogs is very time consuming.

      Thanks for letting me know about the videos being marked private. I will get them up so you can see them. Let me know what you think.

    2. hfletcher Post author

      Thanks for your interest in the videos. I did something a bit different and the person making the slideshows for me did an outstanding job. But the viewership was non existent, I was paying to have these made and it was time consuming to get the material ready for the person executing them. I would love to do video, especially since I do TV locally so am used to that format. But time is my problem – or I should say the lack of time is my problem. Let me know what you think of how they were done – I would be very interested.

      I will take a look at the videos and try to get them up and running. They may be marked private because they still need work to go public. Thanks for bringing this to my attention.

  4. Nikki

    Good to see Mike is back taking photos. Not that you did not do a great job, it’s just good to know he is recovered.
    These hearts look great and I have printed the recipe and will be making them for a gathering next weekend.
    Happy Valentines Day.

  5. Mani

    Hi Helen

    Happy Valentine’s. These cuties are making me smile. Such a simple and fun recipe. Chocolate and Valentine’s are like synonym with each other.

    Love

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