Valentine's Day Fudge

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When your love language is dessert….

VALENTINE’S DAY FUDGE

Time: 5 hours // Servings: 12 pieces

INGREDIENTS

For the cookie dough:

  • 2 1/4 cup heat-treated all-purpose flour

  • 3/4 tsp salt

  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

  • 1 cup brown sugar

  • 1/4 cup granulated sugar

  • 1/3 cup unsweetened applesauce

  • 1 tbsp vanilla extract

For the fudge:

  • 3 1⁄4 cups white chocolate chips (you can use regular chocolate chips if you don’t have white chips, you just won’t be able to dye it pink/red)

  • 3 cups Marshmallow Fluff 

  • 1 1⁄2 cups sugar

  • 1 1⁄2 sticks (12 tablespoons) unsalted butter

  • 3⁄4 cup heavy cream 

  • 3⁄4 teaspoon salt

  • Pink or red gel food coloring

  • 2 tablespoons heart sprinkles (optional)

DIRECTIONS

To make the cookie dough:

  • In a medium bowl, whisk together the heat-treated flour and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the applesauce and vanilla and mix until fully incorporated, about 2 minutes.

  • Add half of the flour mixture and mix on low speed just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.

  • Remove the bowl from the mixer and steal a lick right from the bowl. Use a rubber spatula to gently fold in the chocolate chips. Chill in the refrigerator.

To make the fudge:

  • Place the chocolate chips and marshmallow fluff in a large bowl and set aside. In a large microwave-safe bowl, combine the sugar, butter, cream, and salt. Heat the mixture in the microwave on 50% power for 2 minutes. Stir well and heat for an additional 30 seconds, or until the mixture comes to a boil. Pour the mixture over the chocolate chips and Fluff. Let sit for 5 minutes.

  • Use a hand mixer or a stand mixer fitted with the whisk attachment to blend the ingredients on medium speed until smooth and soft. Continue to whisk until the chocolate is smooth.

  • Measure 1 cup of the fudge mixture out and pour into a small bowl. Starting by adding 2-3 drops of pink or red gel food coloring and mix. Add additional drops until you reach your desired color.

  • Set both fudge mixtures aside for and let cool for 30 minutes.

  • Meanwhile, line a 9”x13” pan with parchment paper. Once the dough has chilled, use your fingers to make dime-size pieces of dough; the pieces should not be perfectly uniform. Lay the pieces on a baking sheet in a single layer and chill in the freezer.

  • Once the fudge is cooled, remove the cookie dough from the freezer. Measure 1 cup of chunks and set aside. Fold the remaining cookie dough chunks into the large bowl of cooled fudge. Do not overmix—the cookie dough should remain in large chunks.

  • Pour the mixture into the prepared pan and use a rubber spatula to spread into a single layer. Add the remaining 1 cup of pink fudge mixture by drizzling it over the white fudge. Swirl throughout with a toothpick or the back of a spoon to create a marbled effect. Top with the reserved 1 cup cookie dough chunks and sprinkles. Refrigerate on a level surface for 3 to 5 hours, until completely set. Cut into squares to serve.

  • Store the fudge in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. To eat frozen fudge, let thaw in the refrigerator for at least 2 hours before serving.

Kristen Page