Bittersweet fudge hearts

Makes about 25 small squares

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• 397 g (1 can) condensed milk
• 500 g (1 packet) icing sugar
• 60 ml (¼ c) butter
• 5 ml (1 t) vanilla

1 Mix the condensed milk, sugar, butter and vanilla in a large mixing bowl.

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2 Microwave for 2 minutes at 100% power. Remove and mix well. Microwave for another 10-15 minutes until the mixture has a toffee colour. Stir after each minute, and keep an eye on it because it easily boils over.

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3 Pour the fudge into a 22cm x 22cm ovenproof dish. Cool and cut into squares while still warm, or decorate is as described below.

Decorate it

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1 We cooled the fudge slightly and poured it into heart shapes to set.

2 Turn out the hearts and dip in melted white chocolate. Press back into the heart shapes, wiggle a little to get rid of air bubbles and let set.

3 Colour ready made-plastic icing with black food colouring. Cut small hearts and let set. Stick with extra melted chocolate onto the fudge hearts.

Bittersweet chocolate hearts

Makes 10 hearts

• 180 ml (¾ c) softened butter
• 425 ml (1¾ c) cocoa
• 200 g (2 packets) ground
• almonds
• 180 ml (¾ c) sugar
• 80 ml (1/3 c) water
• 1 egg + 1 egg yolk
• 100 g (½ packet) Marie biscuits, broken into 2cm pieces

Line a 25cm x 23cm rectangular baking sheet with baking paper.

1 Mix the butter and cocoa until a soft paste. Add the almonds.

2 Combine the sugar and water in a saucepan over medium heat. Remove from the heat and mix in the cocoa mixture. Cool slightly and add the egg, egg yolk and biscuits.

3 Pour the mixture into the cake pan and smoothen on top. Allow to cool in the refrigerator.

4 Cut into squares, or cut hearts with an 8 cm heart cookie cutter.