Red Velvet Fudge
Easy Red Velvet Fudge comes together in minutes and is a delicious, chocolaty way to bring more festive joy to the season or any time of year!
There’s always a reason to make lots of yummy fudge, especially during the holiday season, when everyone craves mouthwatering Red Velvet Fudge! Stir together simple ingredients like sugar, marshmallow creme, butter, half and half, chocolate chips, and more for a treat that takes only minutes to make and is the perfect addition to cookie trays and gifts!
Festive Fudge
Easy Red Velvet Fudge is the perfect gift to yourself and others for a few tasty reasons. First, the gorgeous red color of the fudge alone screams holiday fun and each square of fudge looks like little presents to unwrap! Second, and most importantly, this red velvet fudge is full of rich chocolate flavor and I will warn you now that it’s incredibly hard to save any fudge for other people! Drizzle a little white chocolate or cream cheese frosting over the top and treat all those you love to this amazing fudge!
Red Velvet Cake Pops are colorful bites of red velvet cake so load up the cookie table with these and scrumptious Red Velvet Cookies for everyone to enjoy!
Other Recipes to Serve with Red Velvet Fudge
- Don’t forget to set out a few amazing savory dishes for everyone to snack on, especially a Spinach Dip Stuffed Crescent Roll Christmas Tree!
- Whip up everyone’s favorite warm holiday drink of Homemade Eggnog and make the night merry and bright!
Ingredients
Wet Ingredients: To make this fudge, you will need butter, half and half, vanilla extract, and red food coloring.
Dry Ingredients: Set out the granulated sugar, milk chocolate chips, semi-sweet chocolate chips, and marshmallow fluff to make this red velvet fudge recipe.
Topping: If you wish to add a drizzle over the fudge, pick up white chocolate chips or a small container of cream cheese frosting. You will not need the entire container of cream cheese frosting and can use the rest in other recipes.
How to Make Red Velvet Fudge
STEP ONE: Line an 8×8-inch or a 9×9-inch pan with parchment paper and spray with non-stick spray. The larger pan will make the fudge slightly less thick, FYI. Start the fudge by melting the butter in a saucepan or a double boiler over medium heat.
STEP TWO: Add the sugar, half and half, marshmallow fluff, chocolate chips, red food coloring, and vanilla extract to the saucepan. Stir to mix until melted and combined.
STEP THREE: Pour the fudge into the prepared pan and tap the pan on the counter to release any air bubbles. Allow the fudge to cool in the fridge for 2 to 3 hours until it is set and firm.
STEP FOUR: If you want to add a drizzle on top, add the cream cheese frosting or white chocolate chips to a bowl and microwave for 10-30 seconds at a time, stirring in between, until it reaches a thin consistency. Drizzle the topping over the pan of fudge.
STEP FIVE: To serve, lift the fudge out of the pan using the parchment paper. Then, cut the block into a 4×4 grid for 16 squares of fudge.
Tips for Success
- You can use as much food coloring as you like to achieve your desired color. Gel food coloring tends to produce a more vibrant color without using as much of it, so that may be a good option.
- Be sure to heat this fudge over medium-low heat, not high heat, for a nice, smooth texture.
- Store the fudge in an airtight container on the counter for up to 2 weeks or in the fridge for up to 4 weeks. You can also freeze this fudge for up to 3 months!
What flavor is red velvet actually?
While any red-colored confection is labeled as red velvet, an actual flavor sets red velvet apart from regular chocolate. Traditionally, red velvet cake is indeed chocolate-flavored, but with vanilla, buttermilk, and vinegar, it becomes a tangy chocolate flavor, which is distinctly different. Nowadays, as long as the dessert is both chocolaty and red, it can be called red velvet, which works just fine for all of the red velvet lovers of the world!
What is fudge made of?
Classic fudge recipes are made with cream, sugar, butter, and chocolate on the stovetop. More finesse is involved when making classic homemade fudge, as the mixture needs to reach a certain temperature, and there are hard and fast rules, like no stirring after it reaches a boil. While not difficult, making fudge can be intimidating, so easy fudge recipes using marshmallow creme are popular because they are simple and pretty fool-proof.
More Fudge Recipes to Love!
- Strawberry Fudge
- White Chocolate Cranberry Pistachio Fudge
- Salted Pretzel & Caramel Fudge
- White Chocolate Peppermint Fudge
- Eggnog Fudge
*This post originally posted on 12/09/2015.
Red Velvet Fudge
Ingredients
- ¾ cup butter
- 3 cups granulated sugar
- ⅔ cup half and half
- 12 ounces milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
- 1 ounce liquid red food coloring (1 bottle)
Instructions
- Line an 8-inch x 8-inch square pan with parchment paper. Set aside.
- Place a medium saucepan over medium-low heat. Add the butter and heat until melted. Then stir in the sugar, half and half, chocolate chips, marshmallow fluff, vanilla, and food coloring. Cook until melted, combined, and smooth.
- Pour the fudge mixture into the prepared pan. Refrigerate until set, about 2-3 hours.
- If you would like to add a drizzle on top, do so once the fudge is set. You can either add cream cheese frosting or white chocolate chips to a bowl. Microwave for 10-30 seconds at a time, stirring between each heating, until it reaches a thin consistency. Drizzle the topping over the pan of fudge.
- Once the fudge is set, use the parchment paper to lift it from the pan. Then, cut the block into a 4×4 grid to yield 16 pieces of fudge.
Notes
- You can use an 8×8-inch pan or a 9×9-inch pan. The larger pan will make the fudge slightly less thick.
- You can cut the fudge into a 5×5 grid (25 pieces) or a 6×6 grid (36 pieces) if preferred. Nutritional information will vary accordingly.
Me and my daughter tried this recipe and basically ended up with melted grainy chocolate that looks NOTHING like the pictures. Definitely not the same color either. Very disappointed 🥺
HORRIBLE!! I followed this to a T and it curdled. I had to salvage it with evaporated milk and it still turned out grainy. Don’t follow this recipe. The advice to stir the sugar, butter mixture right after it boils over will make it curdle. Use a thermometer and don’t let it reach over 238 or it will crystallize