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This Winter White Red Velvet Fudge is delicious, beautiful and perfect for any season! Make it for your next party or for gifts!
I've been in mad-scientist mode again this past week. Don't ask me why, but an idea to make Winter White Red Velvet Fudge popped into my head out of nowhere. I loved the idea and thought it would be a delightful treat for Valentines and also for Christmas, so I started tinkering in my little kitchen/chemistry lab. It had to be really pretty and even more important; super delicious, right?
I've been in mad-scientist mode again this past week. Don't ask me why, but an idea to make Winter White Red Velvet Fudge popped into my head out of nowhere. I loved the idea and thought it would be a delightful treat for Valentines and also for Christmas, so I started tinkering in my little kitchen/chemistry lab. It had to be really pretty and even more important; super delicious, right?
A classic recipe with brand new clothes!
I used an old-time favorite fudge recipe for the base. It's the one that's been on the back of the marshmallow creme jar for a hundred years (well, maybe not quite), you've probably seen it. I used white chocolate chips instead of the semi-sweet chocolate that's called for in the recipe and substituted half & half for the evaporated milk. Other than that I followed the recipe pretty closely, using the microwave method although I've also included the stovetop method (both recipes below - the stovetop method may be a bit more precise as microwaves can vary quite a bit in power).
When it was almost finished (according to the recipe), it wasn't really finished... at least in my book. This is where I began to have fun. I transferred half of the hot mixture to a separate bowl, added semi-sweet chocolate chips and a splash of red food color. A good stir was all it took to melt the chips and transform the white chocolate mixture to a rich deep red - a red velvet red to be precise!
It took a few batches to get everything right, especially the swirling technique, but I think it's perfect now and quite simple too.
Everyone will love you!
P.S. If you enjoy Red Velvet, I have a feeling you'll love these Red Velvet Kiss Cookies. They're the most fun, delicious, festive, and romantic cookies you'll ever have the pleasure of meeting!! Love cupcakes? Here's our favorite recipe for Red Velvet Cupcakes from The Hummingbird Bakery, a famous London cupcake shop.
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- 3 cups sugar
- ¾ cup butter
- ⅔ cup half & half*
- 1 12- ounce bag white chocolate chips 2 cups
- 1 7- ounce jar marshmallow creme**
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips about 6 ounces
- 3 tablespoons red food coloring I use liquid
-
Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
-
Place semi-sweet chocolate chips and food coloring in a heat-safe bowl. Set aside.
-
Place butter in a large microwave-safe bowl. Be sure to use a large bowl as mixture will bubble up furiously while cooking. Also make sure the bowl is made of a microwave-safe material, otherwise it will become very hot and you could burn yourself when removing it from the microwave. I use a large glass bowl. Cover with a paper towel to prevent spattering. Cook on high for 1½ minutes or until butter is melted.
-
Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don't worry, just keep stirring till it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then finish with another 2½ minutes in the microwave.
-
Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth and all ingredients are well incorporated.
-
Immediately, transfer about ½ of the hot white chocolate mixture to the bowl you prepared in step 2. (The white chocolate mixture will be very hot and will melt the dark chocolate chips). Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.
-
Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan. [url href="https://thecafesucrefarine.com/wp-content/uploads/2014/02/WinterWhiteRedVelvetFudge-10-1.jpg"][/url]
-
When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you're cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That's with the blade, on the left, I used the flat edge, not so pretty! [url href="https://thecafesucrefarine.com/wp-content/uploads/2014/02/WinterWhiteRedVelvetFudge-9.jpg"][/url]
-
Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
A few notes for those of you living outside the U.S.
This recipe calls for a few ingredients that may be unfamiliar to you:
Half and half - this is just an American convenience product that many people use in their coffee. It's simply a combination of half milk and half cream (the kind you use for whipping). You could also substitute evaporated milk for this if that is available.
Marshmallow creme, also known as marshmallow fluff. If this is not available you can easily make your own.
- 3 cups sugar
- ¾ cup butter
- ⅔ cup half & half*
- 1 12- ounce bag white chocolate chips 2 cups
- 1 7- ounce jar marshmallow creme**
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips about 6 ounces or 1 cup
- 3 tablespoons red food coloring I use liquid
-
Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
-
Place semi-sweet chocolate chips and food coloring in a heat-safe bowl. Set aside.
-
Bring sugar, butter and half and half to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
-
Add white chocolate chips and marshmallow creme; stir until melted. Add vanilla; mix well.
-
Immediately, transfer about ½ of this cooked white chocolate mixture to the bowl you prepared in step 2. (The white chocolate mixture will be very hot and will melt the dark chocolate chips). Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.
-
Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan. [url href="https://thecafesucrefarine.com/wp-content/uploads/2014/02/WinterWhiteRedVelvetFudge-10-1.jpg"][/url]
-
When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you're cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That's with the blade, on the left, I used the flat edge, not so pretty! [url href="https://thecafesucrefarine.com/wp-content/uploads/2014/02/WinterWhiteRedVelvetFudge-9.jpg"][/url]
-
Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
A few notes for those of you living outside the U.S.
This recipe calls for a few ingredients that may be unfamiliar to you:
Half and half - this is just an American convenience product that many people use in their coffee. It's simply a combination of half milk and half cream (the kind you use for whipping). You could also substitute evaporated milk for this if that is available.
Marshmallow creme, also known as marshmallow fluff. If this is not available you can easily make your own.
Anne@FromMySweetHeart says
Oh Chris...this is almost too gorgeous to eat! I'm definitely putting this on my must make list for so many holidays. But such a perfect Valentine treat for sure! Boy would I love to be a taste tester in your mad scientist lab! : )
Chris Scheuer says
Anne, maybe we could be taste testers for each other. I'd love that 🙂
Paula Jones says
Oh my, oh my, oh my ... I am drooling over your gorgeous fudge!
Sandra Lee says
So pretty and I love the way you think. I can't think of one good reason why I shouldn't make this!
Jo Anne Tell says
Love it!!! And love your creativeness! xoxo
Sam Hoffer @ My Carolina Kitchen says
These look like art deco works of art. Simply spectacular Chris. Happy Valentine's Day.
Sam
Lynn says
Wilton makes a food color paste that doesn't add taste when you need to use a lot. Red No-Taste should be used when a large portion of red coloring is used. Red No-Taste does not contain red 3 which causes the bitter taste. Look for it in Michael's or Jo-Ann's, or on-line..
Chris Scheuer says
Thanks Lynn, I just ordered some!
Karen (Back Road Journal) says
Would you believe that I have never made fudge. Yours certainly looks perfect for Valentine's day.
Lynnleisure@gmail.com says
Gorgeous! One question - what kind of food coloring did you use?
Chris Scheuer says
Hi, I just use a local store brand food color. It doesn't have any flavor. I know most red velvet cakes use a whole bottle of red food color. I don't really like using it but every now and then it's fun and red velvet does have to be red! I've actually experimented with natural dyes (like beets) but just haven't had great results yet.
Candy says
Try Wilton's icing colours! They have one called "Red (No Taste)", which works brilliantly. It has a jelly-like consistency, but it mixes perfectly into anything, and I only needed a teaspoon for this recipe. It's my go-to food colouring, though it's processed in the same facilities as wheat-containing foods, so be careful about who you're serving it to!
(I have non-celiac gluten intolerance, and react to lactose and oats as well, but I can get away with traces of gluten once or twice a month, so long as I stay away from gluten, lactose and oats on a regular basis.)
Chris Scheuer says
So funny Candy, I just ordered some of that and it came the other day. Can't wait to try it!
Lynnleisure@gmail.com says
Gorgeous! One question - what kind of food coloring? The kind I use I couldn't add 3 T without adding icky taste. Thanks.
Chris Scheuer says
Hi Lynn, I use the Wilton No-Taste Food Color
Lynn@Happier Than a Pig in Mud says
It turned out great Chris! Perfect for Valentine's Day:@)
Munatycooking says
Another beautiful creation! You amaze me with every post you post, you're so talented Chris 🙂
Gloria Baker says
This look absolutely amazing!!!
xxx
Madonna/aka/Ms Lemon of Make Mine Lemon says
I love your mad scientist brain. 🙂
scrambledhenfruit says
This is beautiful! I'd love it for Valentine's Day. 🙂
Stacy | Wicked Good Kitchen says
Chris, I'm so glad to know you refer to your kitchen as a 'lab' like me. (I'm not the only one who feels like a mad scientist. Mwa-hahahahaha!) 😉 Your fudge looks gorgeous! Perfect for Valentine's Day. Already pinned to group boards at Pinterest to share. 🙂 Have a wonderful weekend!
Pamela @ Brooklyn Farm Girl says
This fudge looks so rich with that red color, absolutely love what you did here!
Sophia Del Gigante says
Oh my this looks beautiful!!!! I wish there were actual cake chunks in it, LOL!
Angie Schneider says
They look gorgeous! A perfect Valentine's dessert, Chris.
Marigene says
What a great looking Valentine treat! I may head to the kitchen to try my hand...
Mychal says
I guess I need to find room in my tiny kitchen for a microwave, now!
Lynn says
If you don't already have a microwave, go with the stovetop method. I have been making this fudge recipe for decades, in all flavors of chips available (we love white chocolate with toffee chips!), and layered some to make double-decker fudge.
Having used both methods, I can tell you that the stovetop method is way more accurate, and to me, faster.
Chris Scheuer says
Thanks Lynn for your expertise!
Tonya Bigelow says
Would love to get your recipe for the white chocolate and toffee chips! Thanks so much!
Tonya Bigelow, you could message me!!!
Chris Scheuer says
Hi Tonya, is this the recipe you were looking for? http://thecafesucrefarine.com/2011/10/white-chip-and-toffee-cookies/
Alicia Foodycat says
That looks so pretty!
Vicki Bensinger says
I love fudge and your Winter White Red Velvet Fudge sounds like the perfect treat for Valentine's Day. I'd love to open a box of these. Beautiful!
La Table De Nana says
I know what 100 yrs means:)
Wow..That beautiful mess turned into exquisite fudge Chris!
thepaintedapron.com says
Quite brilliant! It looks perfect!
Jenna
Brenda Hynes says
I was looking at the Winter White Red Velvet Fudge - Microwave Method recipe and it calls for 2/3 cup half and half.....what does this mean???
Trisha says
The coffee creamer half n half
Nancy says
You buy half and half at the stor.e. Then put 2/3 cups of it in
Lou Ann says
Half and Half is half milk and half cream. A lot of people use it for coffee cream. You can buy it in the dairy section of you grocery store. It's actually called Half and Half. She says in the recipe that you can substitute evaporated milk for it if you can't find it.
Lisa V says
Half & half is one half whole milk and one half whipping cream. In the US, it's most used for coffee.
Doris says
It is a combination of half cream & half milk.
Vivian Treadwell says
half and half=half milk half cream
Sylvia Foster says
Half and Half is a milk product that you buy in any grocery store
Brenda Hynes says
I've read a little further and found out....thanks anyway!!!
Theresa says
LOL
joni gay says
Which one is easier to cook the stove top or microwave
Chris Scheuer says
I think I'd do the stove top as it's more consistent.
barbara williams says
RED VELET FUDGE. I'm definitely trying this over the upcoming holidays. Excellent idea to make the basic fudge recipe from the back of the marshmallow jar into two flavors(and colors). I see adding peppermint extract to the 'red' half, or raspberry. To expand further, divide into thirds and color one of the thirds green. Red green and white swirled. Lovely idea by you guys. Certainly opens a lot of creative possibilities.
Chris Scheuer says
You go for it Barbara, I love your ideas!
Wendy says
One of the things I enjoy most about so many of your recipes, Chris, is your talent for transforming food with an ingenious tweak and a twist, turning it into something beautiful and special! What pretty fudge! An impressive nibble or gift.
Jennifer @ Peanut Butter and Peppers says
Don't you just love being a scientist in the kitchen? Your fudge looks just amazing! The color is just beautiful!!! I wouldn't mind a batch or tow of your fudge!