Conversation Heart Fudge

While many people can not see themselves as traditional crafters waving a glue gun and applying glitter few people of any age would resist a chance to create a delicious craft from the kitchen. Kids are especially enthusiastic about cooking in the kitchen even when they are not interested in other crafts. Valentine’s Day is a great time to express your creativity in the kitchen and enjoy eating the yummy results. Here are some great ideas for edible Valentine crafts that will have chefs young or old decorating sweet treats for their special Valentine.
Conversation Heart Fudge-If your child’s tongue-tied when it comes to expressing his feelings, let this microwave fudge do the talking. One of the best things about this recipe is that it is simple enough for older kids to make themselves and yields 64 bite-size pieces which are plenty for a classroom party.

What you will need:

Dark chocolate layer:
1 1/4 cups semisweet chocolate chips
1/2 cup sweetened condensed milk
Dash of salt
White chocolate layer:
1 1/4 cups white chocolate chips
1/2 cup sweetened condensed milk
Dash of salt
Other ingredients and materials:
Aluminum foil
64 conversation hearts
64 red foil bonbon cups or mini muffin cups
Clear or red cellophane wrap, cut into 64 5- by 6-inch rectangles
Sparkly pipe cleaners in red, pink, or silver

Instructions for the project:

Start by lining an 8-inch square pan with aluminum foil. Set the pan aside. In a medium-size, microwave-safe bowl, combine all of the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals just until the chocolate is melted (about a minute), stirring at each interval. When the mixture is smooth, use a spatula to spread it evenly into the prepared pan. In a separate medium-size microwave-safe bowl, combine all of the white chocolate layer ingredients. Repeat the melting process as described above but stir at 20-second intervals, as white chocolate tends to scorch easily. After melting carefully spread the white chocolate evenly over the dark chocolate layer. While the fudge is still warm, you can use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square. Chill the fudge uncovered in the refrigerator for at least two hours or until firm to the touch. Carefully lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (an adult’s job) to cut apart the squares, then peel off the foil from the bottom. If children are helping they can then place each fudge square into a foil bonbon cup or mini muffin cup. You can then center the cup on a cellophane square and wrap it in cellophane using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Best when stored at room temperature or in the refrigerator for added firmness.