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4.93 from 13 votes

Red Velvet Fudge

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
Prep Time15 minutes
Cook Time30 minutes
Cool Time2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 64 Pieces
Calories: 92kcal
Author: Candi Elm

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.

Nutrition

Serving: 1piece | Calories: 92kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg