Red Velvet Fudge
Red Velvet & White Chocolate Swirled Fudge - perfect for Christmas.
Servings 80 1" squares
Ingredients
- 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.