Red Velvet Fudge
Why not make the season bright with red velvet fudge? The creamy white chocolate dessert is easy to make and will make your dessert table festive every time. You only need a few simple ingredients for this bright red decadent dessert.
Prep Time: 5 minutes
Cook Time: Approximately 7-8 minutes
Cool Time: 3 hours
Total Time: 3 hours and 13 minutes
Servings: 24
Preparation Level: Beginner +
Why You’ll This Recipe
This homemade fudge recipe is super simple to make and is the perfect treat to give as gifts for Christmas and Valentine’s Day. Brighten up your holiday table with the deep red color!
Ingredients
- Butter
- Evaporated milk
- Sugar
- Marshmallow cream
- White chocolate chips
- Red food coloring
The full printable recipe card with measurements and instructions is at the bottom of the post in the recipe card.
Tools For The Recipe
- Saucepan
- Red spatula
- Square pan
- Parchment paper
- Candy thermometer
Step-By-Step Instructions
Start by adding the butter to a saucepan and melting it on medium-high to high heat. Next, pour in the evaporated milk and sugar and stir until combined.
Cook the fudge on medium-high to high heat until it reaches 234 degrees. I check the temperature with a non-digital thermometer. I don’t like the digital thermometers because I don’t think they are as accurate.
Once the fudge reaches 234 degrees, take it off the stovetop and add the marshmallow creme. Mix until it melts.
Next, add the white chocolate chips and stir until melted. For some reason, white chocolate chips tend to take longer to melt, so plan to stir for a while.
Finally, add the red food coloring and stir until all the liquid is absorbed. Line a square baking dish with parchment paper so it will be easy to lift the fudge from the pan when cool.
Pour the fudge into the pan and gently stir to help absorb any more liquid. Let the fudge set up at room temperature for about three hours. If you are in a hurry, add it to the refrigerator, and it will set up faster.
Storage Instructions
You can store the fudge in the refrigerator or on the counter in an airtight container. The fudge will last about one week in the fridge and a few days on the counter.
More Red Velvet Recipes
- Red velvet cinnamon rolls from Taste of Home
- Red velvet pound cake with cream cheese filling
- Red velvet Bundt cake
- Red velvet cake mix cookies
- Red velvet swirl cheesecake brownies
- Red velvet cheesecake
Red Velvet Fudge
Ingredients
- 3/4 cup butter
- 3 cups white granulated sugar
- 2/3 cup evaporated milk (You can get this in a five ounce can).
- 7 ounce jar of marshmallow cream
- 12 ounces white chocolate chips
- 1/2 ounce red food coloring
Instructions
- Line a 9 inch by 9 inch baking dish with parchment paper.
- Add the butter to a medium-sized saucepan and melt on medium-high to high heat.
- Next, pour in the evaporated milk and sugar and mix well.
- Bring the ingredients to a boil and cook until it reaches 234 degrees with a candy thermometer.
- Once it reaches 234 degrees, take the saucepan off the heat and add the marshmallow cream. Mix until it melts.
- Add the white chocolate chips and mix until melted.
- Pour the red food coloring into the fudge and mix until all of the liquid is absorbed.
- Next, pour the fudge into the square baking pan and let it set up.
Video
Notes
- I use a non-digital thermometer to check the temperature. Be sure the thermometer is not touching the pan or you will get an incorrect reading.
- Sometimes, the white chocolate takes longer to melt, so you might have to stir a little longer for this recipe.
- You can add a little bit more red food coloring if you’d like a more vibrant red color.
- I use a red spatula because the red food coloring can stain your spatulas.
