No, you are not seeing things. Yes, Valentine’s Day is over. But it’s still February so I didn’t think you’d mind too much. Besides, think how prepared you’ll be for next year!
I had every intention of posting this for Valentine’s Day, but I wasn’t happy with my recipe until now since I had to order one of the ingredients. “Red Hot Love Fudge” should deliver what it promises! Well, at least it should have enough cinnamon in it to live up to its name.
I have always loved those little red hot candies and when I came across a website that sold a similar type of fudge for Valentine’s Day, I had to figure out how to make my own. Occasionally I whip up some of the easy chocolate fudge from the Eagle Brand’s website, so that’s where I started. I took it in a whole new direction. It’s super easy and I think I got it just right…
Here are the ingredients you need:
1 – 14oz. can of Eagle Brand sweetened condensed milk
1 – 12oz. bag of white chocolate chips (I used Nestle)
2 – 4oz. baking bars of Ghirardelli White Chocolate
2 – jars of red hot cinnamon candies (Cake Mate Cinnamon Decors)
12-14 drops of Cinnamon Flavoring Oil (I use Lorann and bought the 1 dram bottle plus dropper. I had to order this, but you might be near a cake or candy supply store to purchase it there)
Before you start working with the chocolate, line an 8×8 square pan with wax paper, making sure it comes up on all sides.
Pour the sweetened condensed milk into a medium saucepan. Add the bag of white chocolate chips. Break up the white chocolate baking bars into smaller pieces and add them as well. Melt together over medium-low heat, stirring constantly so you don’t burn the chocolate at the bottom of the pan and everything melts evenly. Do not walk away!
When it has completely melted and looks nice and creamy, remove from heat.
Using the eye dropper of your cinnamon flavoring oil, add in about 12-14 drops. Feel free to taste as you go, in case you like yours with less cinnamon. The candies will give it a cinnamon flavor, but in my opinion it wasn’t dominant enough. I felt it needed the flavoring oil as well. My perfectionism cost me a timely Valentine’s Day post, but you’ll have that here occasionally.
Now stir in one bottle of the red hot candies. Add some of the second bottle, but you want to save some to sprinkle on top of the fudge. I think I used about 1 1/2 bottles to mix in, and half of a bottle for decorating. It’s up to you.
When all is combined, pour that delicious goodness into your prepared pan. (You used wax paper, right?) Spread the fudge so it gets in all the corners and is somewhat even on top. Plop on the rest of those candies wherever your heart desires. Keep in mind how you will be cutting it so that each piece will have the candies on top.
Chill in the refrigerator for at least 2-3 hours, or until firm.
When it is firm enough, simply peel away the wax paper and place the block of fudge onto a cutting board. You can cut it into squares using a big, sharp knife or use heart cookie cutters. (The cutters take a little bit of muscle, but they look really cute.) If you are giving this as a gift, you’ll want to cut off the wrinkly edges and keep them for yourself.
So there you have it. Enjoy it now or wait until Valentine’s Day next year. Let me know what you think! (P.S. Use some of that cinnamon flavoring oil and make your own cinnamon toothpicks…remember those?)