8 tablespoons (1 stick) unsalted margarine, cut in little pieces
Pink gel food shading, (discretionary)
Softly oil a 9-inch-square dish. (A more modest skillet will make the fudge thicker and more hard to cut.) Spot milk in a weighty 12-quart pan. Mix in sugar; add spread. Over medium intensity, mix continually, until sugar breaks up and spread dissolves. Increment intensity to medium high, heat to the point of boiling, and cover with top. Let bubble for 2 minutes, and uncover. Try not to mix; cut a treats thermometer on side of container, and let combination bubble, over medium-low intensity, until it arrives at 240 degrees (the delicate ball stage), 15 to 25 minutes. In the interim, set up an ice water shower.
Quickly eliminate dish from intensity, and plunge the foundation of the skillet in the ice water for 5 seconds. Allow the fudge to sit at room temperature without blending, with the thermometer joined, until the thermometer peruses 122 degrees and combination is tepid, around 40 minutes. In the case of utilizing food shading, add 1 drop. Mix the fudge with a wooden spoon until it changes from shiny to obscure and is thick and rich, 2 to 5 minutes. Immediately fill arranged container. Use piece of cling wrap to smooth fudge into the skillet, making an even surface. Let cool totally, 2 to 3 hours, and cut with 1/2-to 1 1/2-inch heart dough shapers. (Oil the cutters with the canola oil all around prior to utilizing.) Fudge will keep, very much enclosed by plastic or in a sealed shut holder, as long as multi week.