This Easy Red Velvet Swirl Fudge is the perfect decadent treat to indulge your sweet tooth. Packed full of authentic flavor, every bite will taste like a slice of your favorite red velvet cake.
You can’t go wrong with an easy fudge recipe. Those small little squares are full of sweet goodness and can often be just enough to satisfy any sweet tooth craving. This red velvet fudge recipe is one you are going to have to try. Especially if you are often tempted by a slab of red velvet cake or red velvet brownies. You have all of that flavor in smaller portions. What’s not to like?
This is the perfect red velvet recipe to create for a loved one on Valentine’s Day, or it can look very festive during the Thanksgiving and Christmas seasons. However, don’t wait for a special occasion to whip up a batch of this delicious homemade fudge, it’s enjoyable and well-received all year. Fudge is very versatile.
It even makes a great centerpiece at a buffet, an ideal dish to take to a potluck, or can even be used to make DIY gifts for birthdays or Christmas. Don’t delay, make this easy recipe of red velvet fudge today.
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Why You Will Like This Recipe
- Super easy to make – It isn’t that difficult to make fudge and following my step-by-step guide keeps things simple.
- Looks amazing – The swirl of the white and red fudge makes these little squares look decadent with its rich red color. You won’t be able to resist.
- Versatile – You could make this for all occasions, especially Valentine’s Day and Christmas. They also could be used for cute edible gifts for friends and family.
- Perfect for the whole family – Everyone will love how sweet and delicious this fudge is.
Ingredients
- Granulated sugar and Butter – Essential base ingredients to create any fudge recipe.
- Evaporated milk – One of the main ingredients to make a creamy fudge. The evaporated milk helps to get that consistency and texture.
- White chocolate chips – You will want the best quality white chocolate for this red velvet fudge recipe.
- Marshmallow creme – A great way to add some creaminess to your fudge. You could also use cream as an option.
- Vanilla extract – A great way to get that authentic red velvet flavor.
- Semisweet chocolate chips – Along with the white chocolate this will be used for the red fudge.
- Red food coloring – You want that look of a red velvet cake. Swirling the white and the red fudge makes this sweet treat look visually appealing.
Step by Step Directions
- Line a 9×9 or 8×8 pan with aluminum foil. Then spray with non-stick cooking spray and set aside.
- Place semi-sweet chocolate chips and food coloring in a microwave-safe bowl and set aside.
- In a large, heavy double boiler saucepan, combine sugar, butter, and evaporated milk and cook to 234 degrees, using a candy thermometer, stirring occasionally.
- Immediately add white chocolate chips, marshmallow cream, and vanilla, and mix to combine. Make sure you have water in the bottom pan at all times. Remove from Heat.
- When well mixed, scrape half of the white chocolate fudge into the bowl with the semi-sweet chocolate chips and mix until melted and smooth.
- Using two medium cookie scoops or tablespoons, place scoops of red and white fudge in the prepared pan, alternating flavors.
- Drop the pan from a few inches above the counter a few times to remove any air bubbles. With a knife, swirl through the fudge to give a marbleized appearance.
- Allow to cool at room temperature. Then refrigerate. When cool, remove from the pan using foil and cut into squares. You can cut into 16 pieces or even smaller 64 pieces.
Recipe FAQs
Fudge freezes well; simply wrap in plastic wrap and package the pieces, then place the container in your freezer. Your fudge should last for several months. If you can Freeze your fudge in the full block, it will taste fresher when thawed.
Sure you can! Candy melts and almond bark will both work as good alternatives, but due to the milk fat content, white chocolate chips are preferred.
When using a double boiler, make sure there is water in the bottom pan and that it hasn’t evaporated.
Substitutions and Variations:
- Instead of swirling the white and red mixtures, you could do a layer of red, and then allow to set, and then top it with a layer of white.
- Add some chocolate chips as they are to the fudge mix for a different texture.
- Why not add some chopped nuts to the fudge mixture for a different flavor and to add some extra texture?
- You can substitute the chocolate chips for candy melts if you prefer. You could use red candy melts and white candy melts instead of needing to use food coloring.
- Add some peppermint extract if you are making this fudge at Christmas time to give it that extra festive twist.
- Decorate the fudge with sprinkles or edible glitter to make them look extra decadent.
Expert Tips:
- Make sure you use a large saucepan, you will be adding ingredients and you don’t want it to boil over.
- Refrigerating the fudge in one block will make it easier to cut into your chosen squares or shapes once set.
- Use a warm knife to cut through the fudge to get a neat and uniform edge.
- Aluminum foil will help the fudge not to stick to the pan when it is set, so you can easily remove it when it is ready. You can also use parchment paper instead.
Storage Tips:
Once the fudge has been set and you have cut it into squares, transfer them to an airtight container and then store them at room temperature for up to two weeks. The fudge will last even longer when stored in the refrigerator meaning the fudge will keep for up to four weeks.
You can also freeze fudge as suggested earlier. It will last in the freezer for up to three months.
My Favorite Tools To Make Red Velvet Fudge
Related Recipes
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Red Velvet Fudge
Ingredients
- 3 cups granulated sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 1 2 oz white chocolate chips Good Quality
- 7 oz marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips Good Quality
- 3 Tablespoon red food coloring
Instructions
- Line a 9 X 9 or 8 X 8 pan with aluminum foil, spray with non-stick spray and set aside.
- Place semi-sweet chocolate chips and food coloring in a heat safe bowl and set aside.
- In a large, heavy double boiler saucepan, combine sugar, butter and evaporated milk and cook to 234 degrees, using a candy thermometer, stirring occasionally.
- Immediately add white chocolate chips, marshmallow cream and vanilla, mix to combine. Always make sure to have plenty of water in bottom sauce pan to prevent the white chocolate from ceasing. Remove from Heat.
- When well mixed, scrape half of the white chocolate fudge into the bowl with the semi-sweet chocolate chips and mix till melted and smooth.
- Using two medium cookie scoops or tablespoons, place scoops of red and white fudge in the prepared pan, alternating flavors.
- Drop pan from a few inches above counter a couple times to remove any air bubbles. With a knife, swirl through the fudge to give a marbleized appearance.
- Allow to cool at room temperature. Then refrigerate. When cool, remove from pan using foil and cut into squares. (This cuts easier after refrigeration.)
Notes
- Make sure you use a large Sauce Pan, you will be adding ingredients and you don’t want it to boil over.
- Refrigerating the fudge in one block will make it easier to cut into your chosen squares or shapes once set.
- Use a warm knife to cut through the fudge to get a neat and uniform edge.
- Aluminum foil will help the fudge not to stick to the pan when it is set, so you can easily remove it when it is ready. You can also use parchment paper instead.
Sarah Halstead says
Ohhh! That looks amazing! I will have to make that for sure
Candi Elm says
Thanks Sarah, It is so addicting.
Laura@Baking in Pyjamas says
Visiting from Tasty Tuesdays. Incorporating red velvet into fudge is a great idea, it looks super yummy. I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!
Candi Elm says
Thanks for stopping by. I will stop over to yours.
Audrey says
How pretty! I like your technique for marbling, I always have trouble doing that.
Thanks for sharing on Tasty Tuesdays. Hope to see you back next week.
Candi Elm says
It’s really fun, at first, I think it wont come out but then it has a pretty swirl.
Lorelei says
They look both yummy and pretty. Thanks for sharing I’ll have to give them a try.
Jennifer at Making Our Life Matter says
This looks so amazingly delicious! Wish I had some right now!
Candi Elm says
I didn’t have enough to share, I ate them all
Candice says
Oh these should be illegal they look so good! Thank-you for linking up to Bloggers Brags Pinterest Party. I have linked this post to our board.
Mitzi says
These look delicious! and they’re also pretty on the plate 🙂
Can’t wait to try them.
Candi Elm says
Thanks Mitzi, they were so good.
Sarah Halstead says
That looks amazing!!!
Faith (An Edible Mosaic) says
I love Red Velvet too, and this fudge is so pretty! Love that swirl.
Candi Elm says
They are easy to make and taste so good. Thanks for stopping by.
Tonia from TheGunnySack says
Red velvet fudge sounds amazing! I hope your daughter’s class enjoyed it!
Candi Elm says
They did, I made some for me too and ate them all.
Candi Elm says
Yes, thanks Heather, I ate most of it myself.
Candi Elm says
Thanks Steph, for stopping by. I hope you get to try the fudge and let me know how you like it.
Elizabeth says
Is it evaporated milk or half and half that is to be used?
Candi Elm says
It is evaporated milk. Thanks for catching that.
Lindsay says
Is it suppose to be 12 oz white chocolate chips? And cooked over a double boiler? Its only briefly mentioned to keep water in pan..
Candi Elm says
Thank you, I added the double boiler in the direction. I appreciate your reply.