Making batch after batch of fudge is a holiday tradition at our house, so when I saw this gorgeous Red Velvet Fudge on The Cafe Sucre Farine, I knew I’d have to recreate it!
Welcome to Day One of Christmas Week. This event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We hope to inspire you to break out those holiday sprinkles and get your bake on! I whipped up this incredible Marbled Red Velvet Fudge for my neighborhood Christmas cookie exchange tomorrow. Not exactly a cookie, but I have a feeling there will be no complaints. It’s also my sweet contribution for kickoff day of Christmas Week!
A Twist on the Classic Fantasy Fudge
I whip up batches and batches of Fantasy Fudge each Christmas. Made with a jar of marshmallow creme and chocolate chips, it’s basically foolproof. This recipe adds red food coloring, semi-sweet and white chocolate for the red fudge and just white chocolate chips for the white fudge. A little swirling action makes it ever so festive! I broke out my candy thermometer and started the process I could do in my sleep. I do recommend boiling the sugar syrup mixture till it reaches 234º even though the recipe on the back of the marshmallow creme jar gives the option to boil for 5 minutes. Using a thermometer guarantees you’ve cooked it to the proper soft ball stage…the time method may not. I was delighted with the results. Bill is not a fan of red velvet anything, but I offered him a sliver as I was cutting the squares. He practically groaned with approval. I have a feeling my sweet neighbors will agree.
Thanks to our sponsors for Christmas Week. Anolon is donating a 5-piece Bakeware Set. Swing by their Facebook Page to show them some love. We also have Ball supplying us with 4 sets of Jars in their gorgeous Green Heritage Color. Swing by their Ball Canning and Recipes Facebook Page to say hello.
Swing by all the participants to see what they’ve been whipping up for the holidays:
- Coconut Layer Cake by Cravings of a Lunatic
- Monster Cookie Cake by The Girl in the Little Red Kitchen (It’s Susan’s birthday today as well! Happy Birthday, Susan!)
- Chewy Molasses Cookies by Dinners, Dishes, and Desserts
- Chocolate Chip Skillet Cookie by My Catholic Kitchen
- Cranberry Berry Pomegranate Sangria by Mind Over Batter
- Cranberry Cheesecake by From Gate to Plate
- Eggnog Made Easier by Cookistry
- Eggnog Muffins with Eggnog Glaze by Food Lust People Love
- Finnish Pulla (Cardamom Coffee Braid) by Farm Fresh Feasts
- Red Velvet Fudge by That Skinny Chick Can Bake
- Millionaire’s Shortbread Cookies by Cooking In Stilettos
Giveaway Prizes include:
One 5 piece set of Anolon Bakeware Set
Two Sets of Ball Heritage Collection Quart Jars (each set includes 6 jars)
Two Sets of Ball Heritage Collection Pint Jars (each set includes 6 jars)
Plus 1 Copy of each of these cookbooks:
One Autographed Copy of Make Ahead Bread by Donna Currie
One Copy of The Mixer Bible by Meredith Deeds
One Copy of 175 Best Babycakes Cake Pop Recipes by Kathy Moore and Roxanne Wyss
One Copy of 175 Best Mini Pie Recipes by Julie-Anne Hession
One Copy of The 250 Best Brownies, Bars & Squares by Ester Brody
One Copy of Oatrageous Oatmeals by Kathy Hester
One Copy of Adventures in Comfort Food by Kerry Alteiro
One Copy of Food Truck Road Trip by Kim Pham
One Copy of Decadent Gluten-Free Vegan Baking by Cara Reed
One Copy of 100 Juices, Smoothies and Healthy Snacks by Emily von Euw
One Copy of CopyKat coms Dining Out at Home Cookbook Recipes by Stephanie Manley
One Copy of Copykat.com’s Dining Out At Home Cookbook 2 by Stephanie Manley
- 3 cups sugar
- ¾ cup butter
- ⅔ cup half & half or evaporated milk
- 1 12ounce bag white chocolate chips
- 1 7ounce jar marshmallow creme
- 1 teaspoon vanilla
- 1 cup semisweet chocolate chips
- 3 tablespoons red food coloring
- Line a 9 x 9 inch pan with non-stick foil. Set aside.
- Place semi-sweet chocolate chips and food coloring in a heat safe bowl and set aside.
- In a large, heavy saucepan, combine, sugar, butter and half and half. Cook to 234º, stirring occasionally. Immediately add white chocolate chips, marshmallow cream and vanilla. Mix to combine.
- When well mixed, scrape half of the white chocolate fudge into the bowl with the semi-sweet chocolate chips and mix till melted and smooth.
- Using two medium cookie scoops or tablespoons, place scoops of red and white fudge in the prepared pan, alternating flavors.
- Drop pan from a few inches above counter a couple times to remove any air pockets. With a knife, swirl though the fudge to give a marbelize appearance.
- Allow to cool at room temperature. When cool, remove from pan using foil and cut into squares.