Red velvet fudge has gorgeous swirls for the perfect treat for Valentines Day and more. This easy chocolate fudge is guaranteed to satisfy your sweet tooth.
Easy red velvet fudge recipe
This easy fudge recipe has all the flavors of red velvet in an easy to make dessert. If you love fudge and red velvet cake, this recipe is the best of both worlds. You will love that it is made in the microwave and no special equipment needed.
With minimum ingredients, it is one of the easiest recipes for fudge. Once you try it, it will definitely be a keeper. We make this for Christmas, Valentine’s Day and just because.
Ingredients:
- White Chocolate Chips
- Milk Chocolate Chips
- Sweetened condensed milk
- Butter
- Vanilla Extract
- Red Gel Food Coloring
How to make red velvet fudge:
- Step 1. Prepare the pan. Line a 9X9 pan with parchment paper and set aside.
- Step 2. Separate the chocolate in microwave safe bowls. Place a portion of the white chocolate chips in a microwave safe bowl. Then place the milk chocolate chips and remaining cups white chocolate chips in a separate microwave safe bowl. Top each bowl with 1 tablespoon of butter and half of the sweetened condensed milk.
- Step 3. Melt the chocolate. Microwave each bowl on high for 30 seconds. Stir well. Continue to microwave in 30 second intervals, stirring after each interval until the chocolate chips are melted.
Be careful not to over cook.
- Step 4. Add the vanilla extract and food coloring. Stir in 1 teaspoon of the vanilla extract into each bowl. Add red food coloring to the milk chocolate chip bowl a little at a time until it’s a vibrant red color.
- Step 5. Spread the mixture into a pan. Drop spoonfuls of each of the red and white mixture into the prepared pan so that they look patchwork. Keep adding until all of the mixture has been used.
- Step 6. Swirl the mixture. Take a knife and swirl the fudge so that the red and white mixtures are swirled together.
- Step 7. Allow to chill. Refrigerated for an hour or until completely hardened.
- Step 8. Cut into squares. Lift the parchment paper out of the pan and cut into cubes.
How to store:
Refrigerate the leftover fudge in an airtight container for up to 1 week. Let the fudge sit at room temperature for 20-30 minutes to soften some and then it’s ready to enjoy!
How to freeze fudge:
Place the fudge into an airtight container. Separate the layers with parchment paper to prevent them from sticking.
The fudge can be frozen up to 3 months. It is very easy to freeze fudge. We do this frequently to make dessert in advance or to snack on later.
What is the secret to perfect fudge?
Fudge is actually pretty easy to make once you understand the basics. There aren’t many ingredients but the instructions need to be followed precisely.
Since the ingredient list is minimum, it is important to use good quality chocolate. The perfect fudge starts with good ingredients.
Another must for perfect fudge is heating the chocolate. You need to melt the chocolate in interval stirring between each one. This will prevent the chocolate from burning and becoming unusable.
Tips for the best fudge
- 9×9 pan. This size pan makes the perfect fudge. It isn’t too thick or thin and is easy to cut. If you prefer a thicker fudge, you can use an 8×8 square pan.
- Line the pan. The entire pan of fudge can easily be lifted out when the pan is lined with parchment paper. You can also spray it with cooking spray.
- Don’t overcook the chocolate. The chocolate needs to be cooked in 30 second intervals to prevent it from burning.
- Microwave safe bowl. Make sure that you are melting the chocolate in a large microwave safe bowl. You want the mixture to be contained to the bowl so it does not make a big mess.
- Melting the chocolate. You can use a double boiler to melt the chocolate instead of using the microwave for this recipe if you prefer.
- Swirl the fudge. Gently use a knife when swirling the fudge in the pan. This will help to create the pretty marble design. Stirring too much will lose that impact.
- Chill before cutting. Make sure the fudge has been giving enough time to chill before cutting. It will make it easier to cut and they will look better.
Substitutions and Additions
- Chocolate. We used milk chocolate but for a slightly less sweet fudge, try using semi sweet chocolate chips.
- Nuts. You can add nuts to the fudge mixture or sprinkle them on top. Chopped pecans or walnuts make good options. If you need to have both varieties, just sprinkle nuts on half of the fudge.
- White chocolate almond bark. This can be substituted for white chocolate chips. However, you will probably need to add 1 to 2 tablespoons of oil or shortening since it does not contain cocoa butter.
- Food coloring. You can omit the food coloring if you do not want to use it. It will obviously not be red but will taste great.
- Toppings. Sprinkle a few of your favorite toppings on the fudge before it sets. Some ideas include: coconut, crushed candy canes or peppermint, sprinkles, mini marshmallows or candy.
Print the recipe for Red Velvet Fudge:
Red Velvet Fudge
Ingredients
- 12 oz White Chocolate Chips divided
- 6 oz Milk Chocolate Chips divided
- 1 can sweetened condensed milk 14 oz can
- 2 Tablespoons Butter divided
- 2 teaspoons Vanilla Extract divided
- Red Gel Food Coloring
Instructions
- Line a 9X9 pan with parchment paper and set aside.
- Place 9 oz of the white chocolate chips in a microwave safe bowl. Then place the milk chocolate chips and remaining white chocolate chips in a separate microwave safe bowl. Top each bowl with 1 tablespoon of butter and half of the sweetened condensed milk.
- Microwave each bowl on high for 30 seconds. Stir well.
- Continue to microwave in 30 second intervals, stirring after each interval until the chocolate chips are melted. Be careful not to over cook.
- Stir in 1 teaspoon of the vanilla extract into each bowl. Add red food coloring to the milk chocolate chip bowl a little at a time until it’s a vibrant red color.
- Drop spoonfuls of each of the red and white mixture into the prepared pan so that they look patchwork. Keep adding until all the mixtures are used.
- Take a knife and swirl the fudge so that the red and white mixtures are swirled together.
- Refrigerated for an hour or until completely hardened.
- Lift the parchment paper out of the pan and cut into cubes.
Recipe Notes
Nutrition Facts
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