Line a 9x9 inch pan with parchment paper, so it overhangs on two sides. Set aside.
Combine the chocolate and condensed milk in a large, microwave safe bowl.
Microwave in 20 seconds 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.
Note: If you are using regular chocolate, make sure you chop it into small pieces before adding it to the bowl to microwave.
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.
Don't discard the leftover pieces, they are still delicious ?
Fudge can be stored at room temperature for 4-5 days in an airtight container.