Red Velvet Fudge

It’s fudge season!!!! I say that with an abundance of enthusiasm because my mom was the queen of fudge. She had people lining up to get her to make a little plate of her AMAZING recipe. So when I think of fudge – I automatically think of her, which makes me smile. So last week while I was taking a day off from the blog in remembrance of her – I was also honored her by making some fudge. I keep her in my studio space most of the time – that way she can be with me all day, everyday while I work. But last week I took her down to the kitchen with me to work. My mom usually stuck with the traditional fudge varieties – chocolate, peanut butter & chocolate with walnuts. I pretty much lived on those during the holidays growing up. So I’m pretty sure my mom would be pretty darn impressed that I stepped outside the norm & create this Red Velvet Fudge. I’m not going to lie – it’s flat out INCREDIBLE as far as fudge goes. Let me show you how you can make some too!

I’m telling you – make this for your holiday parties!! It will be the first plate that empties out….I promise.

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Red Velvet Fudge

Course Dessert, Snack

Servings: 80 1" squares

Red Velvet & White Chocolate Swirled Fudge - perfect for Christmas.

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Prep Time 15 mins

Cook Time 30 mins

Ingredients

  

1x2x3x

• 1 cup semi-sweet chocolate chips
• 2 tbsp red gel food color
• 12 ounces white chocolate chips
• 2 tsp vanilla extract
• 3 cups granulated sugar
• 7 ounces marshmallow creme
• ¾ cup butter 1½ sticks
• ⅔ cup evaporated milk

Instructions

• Line a 9x9 pan with parchment & then spray it with cooking spray or oil- set aside.
• In a medium bowl - combine the semi-sweet chocolate chips & the food coloring - set aside.
• Combine the white chocolate chips and vanilla in the mixer bowl & set aside.
• In a large stockpot, combine the sugar, marshmallow creme, butter, and evaporated milk. Bring to a rolling boil over medium heat.
• Continue to boil about 4-5 full minutes - bringing to 234 degrees on a candy thermometer.
• Remover from heat & quickly & carefully pour this hot mixture over white chocolate chips in the mixer bowl.
• Beat on medium-high until silky smooth - but not too long that the fudge cools too much (you need to keep it relatively hot for the remaining steps).
• Remove ½ of the fudge mixture & spread it out into the prepared parchment lined pan.
• Add the semi-sweet chocolate & food coloring to the remaining white chocolate fudge in the bowl & beat until all chocolate is melted & combined.
• Drop spoonfuls of the mixture over the top of the white fudge already spread in the pan.
• Take a butter knife & drag through to help combine the colors & give it a marbleized look.
• Smooth out the top with a spatula & place in refrigerator to set a minimum of 2 hours but preferably overnight before cutting.
• Store in an airtight container at room temperature.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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