I love red velvet anything. Which means the people in my life are subject to eating red velvet anything, too. So far, I haven’t had any objections. (Who doesn’t love red velvet?) So when I realized that someone stumbled across my blog trying to find a recipe for red velvet fudge, I knew I had to find a recipe and try it. (And make everyone else try it too.)
There were about three recipes I could find. Three! That’s it! The most popular choice seemed way too complicated. I chose this one for it’s ease. (There was no specification to boil the ingredients until you reach a specific temperature.)
- vegetable cooking spray
- 2 1/4 c. sugar
- 1/4 c. butter
- 1/2 tsp. salt
- 1 c. heavy cream (whipping)
- 3 1/2 c. mini marshmallows
- 3 c. white chocolate chips
- 2 oz unsweetened chocolate
- 1 tsp. red food coloring
- 1 tsp. vanilla
- mini chocolate chips (for garnish)
- Line a 9×13-inch baking pan with parchment paper, cutting parallel slits so it sits inside like a box. Coat evenly with cooking spray and set aside.
- In a large saucepan cook sugar, butter, salt, cream and marshmallows over medium heat stirring constantly to melt and mix well.
- Boil at med-high heat for 5 minutes stirring occasionally, don’t burn it. It should be a pale cream color.
- Take off heat and add both types chocolate chips, vanilla and food coloring all at the same time.
- Stir fast and mix until all the chips are melted and it is all a uniform color.
- Pour into prepared baking pan, top with mini chocolate chips and let it set for 3 hours. Once everything has hardened you can press the chips into the fudge so they don’t jump off when you start cutting. Cut into bite size pieces. Store in an airtight container for up to a week.
Though the fudge looks pretty, it definitely doesn’t have a distinct red velvet taste. In my opinion it tastes like white chocolate fudge – which is fine if you like white chocolate, I suppose. (I’m not a huge fan of white chocolate anything.) Regrettably, I changed the recipe slightly. The original recipe called for 1 cup of semi-sweet chocolate chips. I switched out that 1 cup for an additional 1 cup of white chocolate chips and then added two ounces of unsweetened chocolate (plus some additional sugar). Part of me wonders if it would have been more red-velvety tasting had I left in the semi-sweet chips. Oh well. Something to try for next time.
On a side note, I took this fudge to work and almost everyone who tried it said it was amazing. I certainly didn’t think so, but knowing that others really liked it made me feel a bit better.
Recipe rating: 1/2