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
Red Velvet Fudge Recipe
Scrumptious red velvet fudge made with white chocolate. Recipe adapted from my friend, Chris, of The Cafe Sucre Farine
- 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
61 Comments on “Easy Red Velvet Fudge”
Love this recipe so much! It’s absolutely perfect and I’m not even a huge fan of fudge. I made it for Christmas for neighbor gifts a few years ago and am making it for Valentine’s Day gifts right now. Thanks for a great recipe. I’ll try the Oreo one next. 🙂
Hi, Sierra, I’m so glad you love this fudge, too! It’s perfect for Valentine’s Day—I may have to make a batch myself!! Thanks for letting me know 🙂
So I am not a huge fan of red velvet cake per se, but this fudge is so yummy. I have never made fudge before and this was a gift for our niece. This recipe is so smooth and scrumptious. I am now making some for our son as part of a Christmas gift.
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!
Oh, thanks so much for your review! I’m glad you enjoyed!
I love everything red velvet. This fudge looks so gorgeous!
I can understand why you would make batch after batch of this red velvet fudge! I bet it disappears as fast as it’s ready! So festive too for Christmas!
Oh so much sweetness- this is one of those delicious recipes that I would have to eat in small (although thoroughly enjoyed) bites. Yum!
Great pick, Liz! Bet they’re gone in no time! xoxo
If you don’t have access to a candy thermometer, how long would you boil the mixture to get to a soft-ball stage?
You can try to bring it to a full rolling boil for 4 minutes (that’s what the original “no fail” fudge states). I started using a candy thermometer to ensure a consistent result—it’s hard to tell exactly when you reach a “full” boil, but it should work pretty well. Good luck!!!
This is such festive looking fudge – perfect for Christmas.
Do you have any suggestion for what can I replace the marshmallow creme with?
If you have access to marshmallows, use approximately 7 ounces of marshmallows in place of the marshmallow creme. I’d cut them up a bit so they melt more easily. Great question!
I like to bake chocolate chips cookies.
I bake dozens and dozens of cookies. Thanks for the lovely giveaway.
I love to make gingerbread cake with applesauce and also kolaches
That’s really hard to answer, I bake/cook about 20 different confections for my holiday trays and I love them all. But, I do about a half dozen varieties of fudge, so I guess that might answer that question:)
Cookie baking is my favorite thing during the holiday season…But your red velvet fudge looks fantastic, Liz!
Liz you are amazing! You are always the recipes stunning! Love this one, he has the colour of Christmas time! I would like win the vintage jars from Ball! Love it !