Easy Red Velvet Fudge
This spectacular Red Velvet Fudge was a perfect addition to our Christmas goodies! Making batch after batch of fudge is a holiday tradition!
This Easy Fudge Recipe decked out in red and white is a festive holiday recipe that is super simple to make!
Why You Must Make this Festive Fudge:
- If fudge is always on your holiday cooking list, try this festive red and white fudge! It’s perfect for Christmas!
- Instead of all semisweet chocolate, this is made with white chocolate for the white fudge and a mixture of white and semisweet chocolate for the red fudge!
- It’s super pretty with the red and white swirls. Much more dramatic than ordinary chocolate fudge.
I whipped up my take on this incredible Red and White Swirled Fudge from The Cafe Sucre Farine, 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!
From Sacha: This fudge is so amazing and addictive!!! It was even better than the red velvet fudge we had at the Grand Canyon chocolate factory. We were trying to re-create what we had there and got something even better from this recipe. It’s so so good. Thank you for the recipe!
How to Make this Easy Fudge Recipe
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. The holidays are such a busy time, that an easy fudge recipe makes a lot of sense. Especially when it’s creamy and delicious!
A Double Decker Oreo Fudge also was a huge hit with my family. To create this red velvet fudge recipe, I added 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 made 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 timing 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. Add this red velvet fudge recipe to your holiday “baking” list.
More Holiday Treats:
- 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
- Eggnog Made Easier by Cookistry
- Eggnog Muffins with Eggnog Glaze by Food Lust People Love
- Finnish Pulla (Cardamom Coffee Braid) by Farm Fresh Feasts
- Easy Red Velvet Fudge by That Skinny Chick Can Bake
Plus, More Fudge Recipes:
- Cookies and Cream Oreo Fudge from Crunchy Creamy Sweet
- Chocolate Marshmallow Fudge from That Skinny Chick Can Bake
- White Chocolate Caramel Fudge from Shugary Sweets
- Layered Chocolate Peanut Butter Fudge from That Skinny Chick Can Bake
- Practically Perfect Peppermint Fudge from Mom on Timeout
- White Chocolate Christmas Fudge from That Skinny Chick Can Bake
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup half & half or evaporated milk
- 1 12-ounce bag white chocolate chips
- 1 7-ounce jar marshmallow creme, Kraft recommended
- 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.
Serving Size:2 squares
Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 43mgCarbohydrates: 27gFiber: 0gSugar: 25gProtein: 1g