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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.
Caroline says
I wonder, half & half . What is it? I'm swedisch 🙂
Chris Scheuer says
Hi Caroline, I've updated the recipe to include an explanation of this. Thanks for asking!
Caroline says
Tank you so wery much! I'm goding to trye this recipe. Sounds delicious! And now ive seen the other comments , so sorry for asking the same question as meny others.
🙂
Claire Bagley says
I like the look of this recipe but not sure we have half and half in the UK and have never seen marshmallow crème. Any suggestions for alternatives? Thanks
Chris Scheuer says
Hi Claire, I've update the recipe to help with this problem 🙂
Chris Scheuer says
Hi Liam, I've added an explanation in the recipe. Half and half is simply equal amounts of cream and milk.
Liam says
I just made these..
I used single cream for where you said half and half. For my first attempt they look alright but they don't really taste like fudge. The marshmallow taste is coming through really strong and they are very soft and sticky.
Patti Cray Roy says
This looks fantastic! I plan on making this for our Halloween party 🙂 My question is do you use paste food coloring or the liquid? I was thinking that the liquid would cause the melted chips to seize up?
Chris Scheuer says
Hi Patti, It is the liquid food coloring, just like you would use in red velvet cake. It doesn't seize as the chocolate is melted slowly by the white chocolate mixture.
Amy says
These look so delicious, and I'm hoping to make some for christmas but please could you tell me what half and half is?
Thanks
Amy
Chris Scheuer says
Half and half is a product that we use here in the states for coffee. It's half cream and half milk.
Chris Scheuer says
Hi Amy,
Sorry, if that's confusing. Half and half is a product that's common here in the US. A lot of people use it in their coffee. It's simply a combination of cream (the kind you would use for whipping) and regular milk.
Hope you enjoy the fudge!
Kind Regards,
Chris
Phoebe Pearson says
I had red velvet fudge while in Alaska last year and it had cream cheese in it. How would you incorporate the cream cheese into this recipe?
Chris Scheuer says
Hi Phoebe, I think I would look up a good cream cheese fudge recipe and then use this technique for swirling.
Ashley says
Perfect for Christmas! My question is, does this fudge freeze well? Im afraid to try without asking first and ruin a perfectly good batch! Ha! Thanks so much!
Chris Scheuer says
Hi Ashely,
Yes the fudge will freeze well. I would freeze it in a single layer or with parchment or wax paper in-between the layers.
Enjoy! Chris
Kauwela says
Cannot wait to try this!!! Honestly though, when I saw this, my first thought wasn't Valentine's Day, but Halloween!!! I think this will look stunning next to some garish Halloween treats!!! So excited for it!! Thanks for the recipe! 🙂
Tiff says
The fudge is excellent. However, I tried to use Blue food coloring instead of red for Royal Blue Fudge. Sadly enough, mine now looks like Green and White fudge which doesn't look quite as appealing.
Chris Scheuer says
I'm glad you enjoyed the fudge - sorry about the color problem. That gives you a good excuse to eat this batch 🙂
Bernadette says
Omg I must try this...I love making fudge!!!
Thank you for sharing your recipe xx
Lisa {Authentic Suburban Gourmet } says
What pretty fudge - love the swirled colors! So perfect for Valentines Day!!
plasterer bristol says
Yum that looks delicious....Thanks for sharing this, been searching for some fudge recipes....
Simon
Suzanne says
I love this fudge Chris, so pretty and festive for Valentine's Day!
Kenneth Jones says
Why Red Food Coloring? I think I would have opted for a Raspberry Extract or Torani syrup, just to add a tad more tickle to the taste buds!
Elisabeth Pregadio says
Chris, I have never seen or even heard of Red Velvet Fudge...genius creation, and oh, so pretty for Christmas, and Valentine's ! Sure blows away any ordinary fudge, and you have created a magnificent candy/dessert/special treat to be 'marketing it'! xo
Pam says
They look stunning and oh so delicious!
Laura (Tutti Dolci) says
Such a pretty fudge, I love the red velvet swirl!
Pondside says
This looks too rich for me............but........for supper tonight we had another big pot of your Beef Bourguignon soup. It has become a winter favourite at Pondside.
Beth Roberts says
This is a beautiful candy!!!!! Im going to make it for sure. I was thinking how a white and peanut butter flavored swirled fudge would be awesome too.... YUM!!!!
michaelswoodcraft says
I love fudge and anything red velvet, your fudge looks so delicious. 🙂 I found your site by linking from another blog and I am glad I did. I printed your post so I can try making your fudge! Great recipes and wonderful photography! I could eat two or three of those right now!!!
check out my site , recent post, cheesecake with strawberry topping
Michael 🙂
http://michaelswoodcraft.wordpress.com/2014/02/09/strawberry-topped-cheesecake/
Liz Berg says
Chris! You've outdone yourself! This winter white red velvet fudge is just plain exquisite!!!
Chris Scheuer says
Thanks you Liz, you're so kind and that's a wonderful compliment - coming from you, the sweets queen! 🙂
!
Kitchen Riffs says
Wow! This is gorgeous! You win the internets. 😉 Really nice -- thanks.
Debra Eliotseats says
IT'S DELICIOUS! (You must read this with a Dr. Frankensteinish accent!) 🙂
Chris Scheuer says
haha!
Kim G. says
Wow! This fudge is gorgeous and looks really really good!
easyfoodsmith says
OMG! That fudge took my breath away...stunning!