Conversationheartfudge Recipes

Steps:

• Line an 8-inch square pan with aluminum foil. Set aside.
• In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.
• In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.
• While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.
• Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.
• Place each fudge square into a foil bonbon cup or mini muffin cup. Center the cup on a cellophane square and wrap it using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Store at room temperature or in the refrigerator for added firmness.

Steps:

• Preheat the oven to 350˚ F. Coat a 9-inch round and a 9-inch square cake pan (2 inches deep) with cooking spray. Prepare the cake mixes as directed; divide between the pans. Bake until a toothpick comes out clean, 30 to 35 minutes.
• Let the cakes cool, then remove from the pans. Trim the tops of the cakes with a long serrated knife to make them level. Cut the round cake in half as shown.
• Working on a cake board (you can cut the board into a heart shape to fit the cake) or a cutting board, position the 2 half circles of cake against 2 sides of the square cake to make a heart.
• Cover the cake with the white frosting, using the frosting to fill in any gaps between the cakes.
• Combine the marshmallows and water in a large microwave-safe bowl. Microwave, stirring with a rubber spatula, until melted and smooth, 1 to 2 minutes. Add the green food coloring and stir until smooth.
• Transfer the marshmallow mixture to a stand mixer. Gradually add all but 1/2 cup of the confectioners' sugar and beat until combined. Beat in the butter.
• Scrape the marshmallow fondant onto a sheet of parchment and knead in confectioners' sugar until it's no longer sticky. Dust the parchment with more sugar; roll out the fondant until it's large enough to cover the cake, at least 13 by 16 inches.
• Carefully flip the parchment and fondant onto the cake; peel off the parchment. Gently press the fondant against the sides of the cake and smooth with your hands; trim the excess. Brush off the extra sugar.
• Use the wide end of a chopstick to press letters into the fondant (it's best to do this before the fondant dries out). Use a small brush to paint hot pink or red food coloring in the letter indentations.