Kids (and kids at heart) will love our double-layer fudge cute-as-a-button ladybugs!
- Line 13”x9” baking pan with enough foil to overhang sides by 2”; coat with cooking spray. In 6 qt. heavy-bottom pot, combine sugar, butter, milk, and cream; over medium heat, bring to boil. Reduce to medium-low; cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce heat to low; add white chocolate chips and marshmallows; cook, stirring constantly, until chocolate is melted. Remove pot from heat; continue stirring constantly until marshmallows are melted and mixture is smooth. If necessary, return pot to very low heat to help marshmallows melt.
- Transfer ¼ cup fudge to microwave-safe bowl; cover and reserve. Stir raspberry extract into remaining fudge in pot. Transfer scant 3 cups raspberry fudge to separate bowl; tint pink with food coloring. Spread pink fudge in pan; cover. Refrigerate until firm, about 45 minutes. Meanwhile, tint remaining raspberry fudge in pot red with about 1 ¼ tsp food coloring; cover and reserve.
- Gently re-heat red fudge in pot over low heat; evenly spread over pink layer. Microwave reserved untinted fudge on High in 5-second intervals until soft enough to pipe. Transfer to disposable pastry bag; snip tip. Pipe white fudge dots over top of red fudge. Cover; refrigerate until firm. 4 hours.
- Using foil, lift fudge from pan. Using 2”x1 ½” heart-shaped cookie cutter, cut out shapes. Using black icing, outline and decorate fudge.
- For faces, use candy melt disks. For eyes, attach sprinkles to flat sides of disks using dots of white icing. Pipe black icing pupils on sprinkles. For antennas, pipe on white icing. Attach faces to fudge with icing. Let dry, 20 minutes.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set