This Red Velvet Fudge is the ultimate holiday showstopper rich, creamy, and beautifully swirled in festive red and white. Made with smooth chocolate, fluffy marshmallow crème, and a hint of vanilla, it’s a no-bake dessert that feels both luxurious and effortless. Perfect for gifting, sharing at holiday gatherings, or treating yourself to something special, this fudge combines classic red velvet charm with melt-in-your-mouth sweetness.
❤️ Why You’ll Love This Recipe
- Easy & Quick: A foolproof recipe, especially with a candy thermometer. ⏱️
- Beautiful Swirls: The red and white layers create an eye-catching festive effect.
- Rich Flavor: Combines semi-sweet and white chocolate with a hint of vanilla.
- Festive: Perfect for holiday gatherings and gifting.
- Crowd-Pleaser: Even non-red velvet fans will approve!
🛠 Tools You’ll Need
- 9 x 9-inch pan
- Non-stick foil
- Large, heavy saucepan
- Heat-safe bowl
- Candy thermometer (recommended)
- Spatula or spoon
- Knife (for swirling)
- Medium cookie scoops or tablespoons
🥄 Key Ingredients
- Sugar (3 cups) – The base for our sweet fudge.
- Butter (¾ cup) – For richness and smooth texture. 🧈
- Half & half or evaporated milk (⅔ cup) – Adds creaminess. 🥛
- White chocolate chips (1 12-ounce bag) – For the white fudge layer. 🍫
- Marshmallow creme (1 7-ounce jar, Kraft recommended) – For a smooth, creamy consistency. ☁️
- Vanilla (1 teaspoon) – For aromatic depth. 🌿
- Semisweet chocolate chips (1 cup) – For the red fudge layer. 🍫
- Red food coloring (3 tablespoons) – For the vibrant red velvet hue. 🎨
🍪 How to Make Red Velvet Fudge
- Prepare Pan: Line a 9 x 9-inch pan with non-stick foil. Set aside. 🍳
- Prepare Chocolate: Place semi-sweet chocolate chips and red food coloring in a heat-safe bowl and set aside. 🍫
- Cook Syrup: In a large, heavy saucepan, combine sugar, butter, and half and half. Cook to 234ºF (soft-ball stage), stirring occasionally. A candy thermometer is recommended for accuracy. 🔥
- Add Remaining Ingredients: Immediately add white chocolate chips, marshmallow cream, and vanilla to the cooked syrup. Mix to combine until smooth. 🥛
- Create Red Fudge: 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. ❤️
- Assemble Fudge: 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 couple of times to remove any air pockets. 🎨
- Swirl & Chill: With a knife, swirl through the fudge to give a marbled appearance. Allow to cool at room temperature. When cool, remove from pan using foil and cut into squares. 🔪
💡 Tips for Success
- Candy Thermometer is Key: Using a candy thermometer to reach 234ºF guarantees the proper soft-ball stage, ensuring perfect fudge consistency.
- Don’t Over-Swirl: Gentle swirls create the best marbled effect. Over-swirling can mix the colors too much.
- Non-Stick Foil for Easy Removal: The non-stick foil lining makes it incredibly easy to lift the fudge out of the pan for cutting.
🆘 Fudge Troubleshooting Guide
- Problem: Fudge is grainy or doesn’t set properly.
- Likely Cause: The sugar syrup mixture did not reach the proper temperature (234ºF) or was overcooked.
- Solution: Always use a candy thermometer to ensure the syrup reaches exactly 234ºF. Stir occasionally during cooking to prevent crystallization.
- Problem: Swirls are not distinct.
- Likely Cause: Over-swirling or not enough contrast between layers.
- Solution: Use a knife to make only a few gentle swirls. The goal is a marbled look, not fully mixed.
- Problem: Fudge is too sticky or soft.
- Likely Cause: Not cooked to the correct temperature or insufficient chilling time.
- Solution: Ensure the syrup reaches 234ºF. Chill the fudge at room temperature until completely firm before cutting.
👩🍳 Pro Chef Tips
- Garnish Ideas: Sprinkle with extra white chocolate shavings or festive sprinkles for a holiday touch.
- Storage: Store in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
- Variations: Experiment with different extracts or add chopped nuts to the chocolate layers for extra texture.
☕ Perfect Pairings: What to Enjoy with Your Red Velvet Fudge
This rich fudge pairs wonderfully with:
- Coffee: A strong cup of coffee or espresso cuts through the sweetness beautifully. ☕
- Milk: A classic pairing, especially a cold glass of milk, complements the chocolate perfectly. 🥛
- Hot Chocolate: For the ultimate chocolate lover, enjoy with a warm mug of hot chocolate.
📦 How to Store
- Room Temperature: Store in an airtight container at room temperature for up to 1 week.
- Refrigerator: For extended freshness, store in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: Wrap individual pieces tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
This comprehensive guide ensures you’ll create perfect Red Velvet Fudge every time, making your dessert experience even sweeter!
📌 You’ll Also Love :
👉 Raspberry and White Chocolate Fudge: A Fruity Swirl! 🍓🍫
👉 Easy Peppermint Christmas Fudge Recipe
👉 🍫 Ultimate Brownie Cookie Recipe: Fudgy, Crinkly & Irresistible!
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Best Red Velvet Fudge Recipe ❤️🍫 | Easy Festive Treat
Description
This Red Velvet Fudge is an easy-to-make, rich chocolate fudge with a creamy marshmallow swirl and a vibrant red color. Made with sugar, butter, half & half, white chocolate chips, marshmallow creme, vanilla, semi-sweet chocolate chips, and red food coloring, it's a delightful no-bake treat perfect for sharing or gifting. A candy thermometer is recommended for best results.
Ingredients
Instructions
-
Prepare Pan: Line a 9 x 9-inch pan with non-stick foil. Set aside.
-
Prepare Chocolate: Place semi-sweet chocolate chips and red food coloring in a heat-safe bowl and set aside.
-
Cook Syrup: In a large, heavy saucepan, combine sugar, butter, and half and half. Cook to 234ºF, stirring occasionally.
-
Add Remaining Ingredients: Immediately add white chocolate chips, marshmallow cream, and vanilla. Mix to combine.
-
Create Red Fudge: Scrape half of the white chocolate fudge into the bowl with the semi-sweet chocolate chips and mix until melted and smooth.
-
Assemble Fudge: Place scoops of red and white fudge in the prepared pan, alternating flavors. Drop the pan a couple of times to remove air pockets.
-
Swirl & Chill: Swirl through the fudge with a knife. Allow to cool at room temperature. When cool, remove from pan and cut into squares.
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