Red Velvet Fudge Recipes

RED VELVET FUDGE

Red Velvet Fudge image

Oh, how I love this amazingly rich and creamy confection! It's like a vacation in my mouth! Storage tips: Room temperature: Place the fudge between sheets of wax paper and place in an airtight container. Store in a cool place for up to two weeks. Refrigerator: Place the fudge between sheets of wax paper and place in an airtight container. Store in the refrigerator for up to three weeks. Freezer: Place the fudge between sheets of wax paper and then place in freezer bags. Store in the freezer for up to 3 months.

Provided by Cooking Creation

Categories Candy

Time 25m

Yield 36 pieces, depending on how large you cut them

Number Of Ingredients 13

Ingredients

1/4 cup butter
1/2 cup evaporated milk
3/4 cup dark brown sugar, packed
3/4 cup white sugar
2 cups mini marshmallows
1 teaspoon orange zest, finely zested
1/4 teaspoon salt
3/4 cup milk chocolate chips
3/4 cup white chocolate chips
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons pure vanilla extract
1 teaspoon red food coloring
candy, thermometer

Steps:

Line an 8 x 8 inch baking dish with aluminum foil and lightly grease it. Set aside.
Melt the butter in a medium saucepan over medium-high heat. Once the foam subsides, stir in the evaporated milk, brown sugar, white sugar, marshmallows, orange zest and salt. Bring the mixture to a rapid boil, stirring constantly. Continue boil and stir the mixture until it reaches soft ball stage on a candy thermometer (140 degrees), about 4 to 6 minutes.
Immediately remove the saucepan from the heat and vigorously whisk in the milk chocolate, white chocolate, unsweetened cocoa powder, vanilla extract and optional red food coloring. Continue to whisk the mixture until all of the chocolate chips have melted and the mixture is smooth. You may need to set the saucepan on the hot stove top again for a minute or so to aid in completely melting the chocolate chips.
Once the mixture is smooth and creamy, pour the contents of the saucepan into the prepared baking dish. Place it in the refrigerator to chill for at least 1 hour.
When you are ready to serve, cut the fudge into squares. There is no need to cut the fudge until you are ready to serve it.
Enjoy!

Nutrition Facts : Calories 98.1, Fat 3.8, SaturatedFat 2.4, Cholesterol 6, Sodium 40.8, Carbohydrate 15.8, Fiber 0.3, Sugar 14.1, Protein 0.9

RED VELVET FUDGE

Red Velvet Fudge image

If you like red velvet cake, you'll love this fudge.

Provided by Southern Living Test Kitchen

Time 4h40m

Yield Makes about 2 dozen (2- x 1 1/4-inch) rectangles

Number Of Ingredients 9

Ingredients

12 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 pound powdered sugar
1 cup white chocolate morsels
2/3 cup milk chocolate morsels
1 (1-oz.) bottle red liquid food coloring
1 cup toasted chopped walnuts

Steps:

Line an 8-inch square pan with parchment paper, extending over sides; coat with cooking spray.
Beat cream cheese and next 3 ingredients with an electric mixer until creamy. Beat in powdered sugar, 1 cup at a time. Beat at high speed 3 minutes.
Melt white chocolate according to package directions; beat into cream cheese mixture. Reserve one-third of cream cheese mixture. Melt milk chocolate according to package directions. Stir milk chocolate and food coloring into remaining two-thirds of cream cheese mixture. Fold in walnuts. Pour into prepared pan; tap pan on counter to remove air bubbles. Freeze 10 minutes.
Spread reserved cream cheese mixture over fudge; chill 4 to 24 hours. Remove fudge from pan. Cut into rectangles, rinsing and wiping knife clean between each slice. Chill until ready to serve.

RED VELVET CANDY CANE FUDGE

Red Velvet Candy Cane Fudge image

My favorite kind of cake, red velvet, inspired me to create this fudge. If you'd like, spoon the candy mixture into paper-lined mini-muffin cups instead of spreading it into a pan. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 3-3/4 pounds.

Number Of Ingredients 11

Ingredients

1 teaspoon butter
2 packages (12 ounces each) white baking chips, divided
2/3 cup semisweet chocolate chips
3 teaspoons shortening, divided
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons red paste food coloring
4 cups confectioners' sugar, divided
6 ounces cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
3 tablespoons crushed peppermint candies

Steps:

Line a 13x9-in. pan with foil; grease foil with butter., In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, the chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan., In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners' sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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