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4.93 from 13 votes

Red Velvet Fudge

Red and White swirled fudge is decadent, rich and easy to make. 
Course Dessert
Cuisine American
Keyword Dessert, fudge, red velvet
Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 2 hours
Total Time 2 hours 45 minutes
Servings 64 Pieces
Calories 75kcal
Author Candi Elm


  • 3 cups granulated sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1 12 oz white chocolate chips Good Quality
  • 1 7 oz jar marshmallow creme
  • 1 ts vanilla extract
  • 1 cup semisweet chocolate chips Good Quality
  • 3 TB red food coloring


  • 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 saucepan, combine sugar, butter and evaporated milk and cook to 234 degrees, stirring occasionally.
  • Immediately add white chocolate chips, marshmallow cream and vanilla, mix to combine. 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 n 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)


Make sure you use a large Sauce Pan, you will be adding ingredients and you don't want it to boil over. 


Serving: 2pieces | Calories: 75kcal | Carbohydrates: 11g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 22mg | Potassium: 24mg | Sugar: 10g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.2mg