Pink White Chocolate Fudge
Looking for the perfect Valentine’s Day dessert? My easy three-ingredient pink, white chocolate fudge is stunning and takes just five minutes to prepare. This is my go-to dessert for this holiday; it’s the perfect treat to pack to school and way better than a card.
My love language is food, and my kids are on the same page. They enjoy cooking with me and taking their creations to school. This fudge is one of their favorite recipes. My son’s middle name is Valentine, so he always looks forward to bringing chocolate hearts to school along with my Galaxy heart cookies.
Table of contents
Another thing that makes this fudge awesome is that cleanup is so easy. I only use a bowl to microwave the chocolate and a waxed paper-covered pan to cool it. This is a very good, basic recipe that I adapt based on occasion by changing the color or adding some fun mix-ins.
Why you will love this recipe
- It only has three ingredients: I use three ingredients for my pink white chocolate fudge recipe, one of which is food coloring. It is so easy to make and will cost just a few dollars to make a whole batch.
- It only takes five minutes: Just melt the chocolate and mix in the coloring before pouring it into the pan. Then, it needs to chill before making adorable heart shapes.
- There is very little cleanup: A bowl and a spoon are the only things to clean. The pan is protected by parchment paper, so it is simple to wipe clean, too. This recipe takes little energy but makes a super-cute and delicious treat.
- This is the perfect Valentine’s Day candy: Whether for a party or to give away as gifts, this fudge is fabulous for Valentine’s Day. Since it is shaped like a heart, the message is clear.
What you will need
- White chocolate melting wafers—Be sure to get high-quality melting wafers. They melt better and stay melted longer than chocolate chips.
- Sweetened condensed milk—Do not get evaporated milk. You need sweetened condensed milk for a rich, creamy texture and sweetness.
- Pink gel food coloring – I highly recommend gel food coloring instead of liquid because it is more vibrant and does not add any liquid to the fudge.
How to make it
Prepare the pan: First, I line a 9-inch pan with parchment paper, leaving the paper hanging over the sides.
Prep the chocolate: Next, I add the wafers to a bowl, and if I use a chocolate bar, I finely chop it.
Combine: Then, I add the condensed milk to the chocolate.
Melt: I microwaved the mixture in 20-second or 30-second increments, stirring after each one until it was melted. It took me two intervals to melt it. Be sure to stir it well after each time to prevent burning the chocolate, as the residual heat will melt the remaining chocolate.
Color and chill: I add the food coloring and stir it just a bit so there is still some white chocolate for a marble effect. Then, I pour it into the pan and chill it for one hour.
Cut and serve: After it chills, I use a heart cookie cutter to cut it into as many heart shapes as possible. I use a towel to press down on the cutter to make it easier since the fudge can be pretty hard. Leftover pieces can be served as “pieces of my heart,” or I usually snack on them myself.
Expert tip
Microwave, double-boiler, or stove for melting chocolate
For me, the best way to melt chocolate is by far the microwave. Not only is it faster, but it is also easier and cleaner. Using the stove without a double boiler increases the chances of messing it up. Overcooking, burning, and making it grainy are a few ways that melting chocolate on the stove can go bad.
A double boiler is an excellent method because it is a little more forgiving. However, it must be monitored carefully and stirred constantly. The temperature has to be kept between 110 degrees F and 120 degrees F, but there is less worry about burning since it is not being cooked directly over a flame.
But seriously, the microwave is so easy. Just put the chocolate in a bowl, zap it in the microwave for 20 to 40 seconds, and that is all. Just ensure you microwave it in increments and stir well after each. The stove method takes about six minutes, the double boiler takes five minutes, and the microwave takes less than one minute. But it is a matter of choice.
More tips to consider:
- Be sure to buy the best chocolate for this recipe. Low-quality chocolate will not produce good fudge.
- Are you using regular chocolate instead of wafers? Be sure to chop it into small pieces before microwaving it so it melts better.
- Do not over-stir the chocolate, or it may become gritty or crumbly.
- Ensure the chocolate reaches a temperature of 234 to 240 degrees F to harden into fudge.
- Cooking the fudge too long can also cause the fudge to crack or become crumbly.
- Only heat the chocolate in 20-second or 30-second increments, stirring it well after each time to prevent it from burning.
Recipe variations and add-ins:
- Add nuts: I sometimes add chopped walnuts or pecans to this fudge for extra flavor and texture.
- Make it festive: For even more festive fudge, add colored sugar or sprinkles to the chocolate before refrigerating it.
- Dried fruit: I have also enjoyed dried cherries and other dried fruit added to this fudge. Just be sure to chop it into tiny pieces.
- Flavored fudge: Add some strawberry extract to the chocolate to make this fudge even more delicious.
Serving suggestions:
Since Valentine’s Day is a family affair for us, I like to serve various desserts along with the fudge. Usually, I serve my no-bake red velvet truffles for even more color and something different texture-wise.
Heart-shaped fudge and red velvet hot chocolate go hand in hand, especially after a themed dinner featuring my Dr. Pepper pot roast. The sweet kick from the soda and cherries adds a wonderful flavor to this dish while making the meat tender and juicy.
I also enjoy adding to a fun charcuterie board featuring various sweet and savory options, like cheese, nuts, fruits, and pretzels. For the best wine to accompany all that, I recommend Muscat de Beaumes de Venise, Pedro Sherry, or Tawny Port.
How to store:
- Refrigerate: Fudge can be wrapped and kept in the fridge for up to a week in an airtight container.
- Freezing: To freeze leftovers, wrap them in plastic and put them in freezer bags. I like to place several pieces in small bags, so I do not have to thaw out a whole bunch at a time. They can stay frozen for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
The most common reason for gritty fudge is too much stirring. If the fudge is stirred too much during cooking, the sugar will crystallize and make it grainy. But this usually happens when chocolate is melted on the stove, so I melt mine in the microwave. It can also occur if water gets into the chocolate or if the chocolate does not reach the right temperature. It should go between 234- and 240 degrees F.
The chocolate must reach a temperature between 234- and 240 degrees F to get the right consistency to harden into fudge. Although I have never had this problem using the microwave, I recommend using a candy thermometer to check the temperature. If using the stove to melt the chocolate, I highly recommend using a candy thermometer.
If the fudge cracked, it probably was heated too high, which caused the fat to separate from the sugar and milk solids. This will cause an oily layer that results in delicate fudge. It can also be caused by low-quality chocolate. I cannot emphasize this enough. Always buy high-quality chocolate when making fudge. Not stirring enough will also lead to separation if the ingredients are not thoroughly mixed.
It may have been cooked too long, causing the sugar to crystallize too much, making it dry and brittle. Overcooked sugar becomes dry and will not stick together the way it should. Too much stirring can also cause this problem. It causes sugar crystals to form and makes it grainy. This can possibly be fixed by re-melting and adding a bit of liquid.
More desserts for Valentine’s Day
Pink White Chocolate Fudge
Ingredients
- 20 ounces white chocolate melting wafers or high-quality chopped chocolate
- ½ cup + 1 tablespoon sweetened condensed milk
- Pink gel food coloring just a few drops
Optional:
- Sprinkles
- Dry cherries
Instructions
- Line a 9×9 inch pan with parchment paper, so it overhangs on two sides. Set aside.
- Note: If you are using regular chocolate, make sure you chop it into small pieces before adding it to the bowl to microwave.
- Combine the chocolate and condensed milk in a large, microwave safe bowl.
- Microwave in 20 second or 30-second increments and stir after each one until the chocolate has melted. It took me two intervals only to melt the chocolate, make sure you stir well before you microwave again, as the remaining heat will melt the chocolate.
- Stir well until smooth, add a few drops of pink gel food color. For an ombre effect, don't mix it all, leave some white chocolate mixture without the pink color.
- Optional: you can mix in dried cherries and sprinkles. I have tried it in a different batch and the dried cherries work nicely with the white chocolate.
- Pour mixture into the lined pan and refrigerate for 1 hour.
- When the fudge has cooled off and harden, use a heart shape cookie cutter to cut it into heart shapes. To make it easier, and less painful on the hands, top the cookie cutter with a kitchen towel, and gently press on the fudge.
- Serve and enjoy!