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Dutch Heart Fudge

Ingredients:

• 1-2/3 - cups (10-ounces package) white chocolate chips, divided

• 1 - teaspoon almond extract

• 1/2 - cup Dutch processed cocoa

• 1/4 - cup butter, melted

• 1 - teaspoon vanilla extract

• 4-1/2 - cups sugar

• 1 - jar (7-ounces) marshmallow crème

• 1-1/2 - cups (12-ounces can) evaporated milk

• 1/4 - cup butter

• Few drops red food color

• 1 - cup candied red cherries, quartered

Directions:

Line 13x9x2-inch pan with foil.

1. In medium bowl, place 1 cup white chips and almond extract.  Set aside. 

2. In second medium bowl, stir together cocoa, melted butter and vanilla extract until mixture is smooth.

3. Add remaining 2/3 cup white chips (chips do not need to melt).

4. In heavy 4-quart saucepan, mix sugar, marshmallow crème, evaporated milk and 1/4 cup butter. 

5. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down). 

6. Continue to boil and stir 5 minutes.  Remove from heat. 

7. Immediately add half of hot mixture to bowl with white chips only. 

8. Pour remainder into cocoa mixture.  Stir to blend.

9. Beat white chip mixture until chips are completely melted. 

10. Stir in red food color and cherries.  Spread evenly in prepared pan. 

11. Beat cocoa mixture until chips are melted and mixture thickens slightly. 

12. Spread evenly over top of white layer. 

13. Cover and refrigerate until firm.  Remove from pan and peel off foil.

14. Cut with heart-shaped cookie cutters.  Cover and store in refrigerator.

Member: America's Home Cooking Network