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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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Winter White Red Velvet Fudge - Microwave Method
Ingredients
- 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
Instructions
- 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.
Notes
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.
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We'll email you the recipe so it's easy to save, print, or share.
Winter White Red Velvet Fudge - Stovetop Method
Ingredients
- 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
Instructions
- 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.
Notes
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.
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Winter White Red Velvet Fudge would make a delicious addition to a candy tray. I would love to have the labels.
Hi Laura, Unfortunately we don't have labels available for this recipe currently. But if you do end up trying this recipe we'd love to hear how it turns out!
The white fudge was extremely sweet and the red fudge turned grainy. So the pan of fudge was not edible. Wasted a lot of ingredients after following recipe using 1200 watt microwave.
Hi Martha, so sorry this recipe did n't turn out well for you. My microwave is 900 Watts - that might be the difference.
I would love the printable labels for this fudge!!
Looks lovely,
Hi Gladys, we do not have labels for this recipe at this time.
Hello, your link to marshmallow cream doesn't work.
Thanks for letting me know, Dorota. It should be fixed now.
Yum! I am including this in a fudge recipe round up On Rockwood Lane in celebration of National Fudge Day!
Thanks, Alexandra!
how many prices of fudge does this make?
That will depend on how big or small you cut the pieces. If you cut 1-inch pieces that will yield 64 pieces.
Could you use the heart shaped silicone molds for this?
Yes! That would work.
Just made this for the second time. So quick and easy!! Do you store on the cupboard or in the fridge? Sorry if I missed that in the blog post when I skimmed.
Hi Theresa, so happy you have enjoyed this fudge! You can store it at room temp for a few days but for longer storage, it should be refrigerated.
store in fridge. it keeps firmer this way ... on the countertop the fudge may become soft, mushy and may even melt
I tried this & the red clumped & had so much grease that I couldn’t get it to even mix up. I had to dump the red & just use the white. So frustrating to waste the time & money!
Hi Tammy, sorry you had trouble with this recipe. I'm like you and hate wasting good ingredients however others have had success with this fudge.
I found this online to answer your question. I believe your problem is related to the coloring.
“ If you are using a liquid food dye, add a few drops to the chocolate before it starts to melt so that it doesn't cause the chocolate to seize up and thicken. Alternatively, if you are using powder or oil-based food dye, add it after the chocolate starts to melt.”
Thanks, Cindy!
Hi, a quick question - how important is the quality of chocolate chips used? I could get wither regular baking chips or premium ones, obviously premium would be preferable but if there's not much of a difference I'd rather save my wallet. Any advice is welcome. Thanks in advance.
Hi Ian, I really like the Ghirardelli Classic White Baking Chips. Some of the cheaper ones taste kind of overly sweet and a little chalky.
I just HAVE to ask... does the red food coloring get on your hands or teeth ?
Just wondering.
Nope! It's just like any other food that's colored red.
I did the stovetop method and when I went to mix the colors it didn't work. The red clumped and wasn't smooth even though it was hot. I ended up just mixing half the mixture into all the white ad getting a solid red fudge. Not sure what the problem was.
Hi Rene, it's hard to say without having been there. I've never run into that issue.
First time, it was great! Ran out of red dye so I used the green, it's almost Christmas after all. Worked for me.
Haha! I love it!
Haha, true! Thanks for sharing your review, Randy!
Just curious what I could have done wrong...
My fudge is still to soft to cut and will not harden also I used the amount of food coloring but it was still brown.
Hi Kristy, I'm sorry this did not work out for you - it's really hard to say though what the problem is, without having been in the kitchen with you. It might have been the temperature but I can't say for sure.
this recipe calls for 1/2 cup of half and half, but I've always used 2/3 cup evaporated milk
and I bring it to a FULL boil then start my timer for 5 minutes, stirring constantly (not the 4 this receipe calls for)
this recipe ALSO has you adding 12 oz chocolate chips (which is OKAY) but then tells you to add another cup to half of your batter (which probably caused your fudge to seize up) ... just add the food coloring and NOT the extra 6 oz of chips
instead of using vanilla flavoring, try adding a teaspoon (or 2 if you want a stronger taste) of clear peppermint (NOT spearmint) flavoring to give your fudge a "candy cane" flavor
High humidity can also play havoc on how fudge sets up (or dosen't) ... on high days, cook your fudge a minute longer (to compensate for the added moisture in the air)
Can't wait to try! How do you reccomend storing the fudge? And how long do you think it will keep for?
I just store it in an airtight container. It will keep for several weeks, refrigerated.
how... ? cant stop eating it.
Haha! I get it 🙂
I found your recipe several years ago and have been making it every Christmas since then. It is my family's favorite!
That's great, Emmaleigh! So glad to hear that!
I would like to make the red cinnamon would that be possible ?
Hi Ron, I haven't tried this with cinnamon so I can't say for sure.
Nice bakes!
Do you have nutrition information?
Hi Linda, I don't have the nutrition info yet on this recipe. I'm slowly going back and adding it but haven't gotten this far.
Nutrition Information
10x15 inch pan = 150 servings
9x13 inch pan = 117 serving
based on an average 2000 calorie diet ... nutrient information not available for all ingredients ... amount is based on available nutrient data
calories - 58
protein ............. 0.4 g ....... 1% DRV
carbs ................ 8.6g .......... 3% DRV
fiber .................. 0.2g ........ 1% DRV
fat .................... 2.8g .........4% DRV
saturated fat ..... 0.8g .........4% DRV
cholesterol ....... 0.4mg ... .......N/A
niacin .............. 0.1mg...... 1% DRV
vitamin A ....... 54.6IU ...... 1% DRV
folate ......... .... 1.5mg ........... N/A
calcium .......... 6.2mg ....... 1% DRV
iron ............... 0.1mg ....... 1% DRV
magesium ...... 5.3mg ....... 2% DRV
potassium .... 20.2mg ....... 1% DRV
sodium ........ 16/7mg ....... 1% DRV
hope this helps
This didn't work well for me. The white part crumbled away where the red parts stayed together for the most part...I'm going to try again with adding flour as a binding agent.
So sorry this didn't work out for you, Chels. I've never had that problem so I'm not sure what could have gone wrong.
DO NOT ADD FLOUR TO A FUDGE RECIPE ... brownies ok, but NEVER fudge
It's good but a little too sweet for our taste!! We only had tablespoon of red food coloring which was more than enough. It certainly didn't need 3 tablespoons which recipe called for!
What is the yield amount? How much does this make?
Hi Cory, it depends what size you cut the fudge into. I usually do 1 1/2-inch pieces which would yield about 25-30 pieces.
makes about 3 pounds of fudge
i made the red velvet fudge for this past christmas and it was enjoyed by all. silky, smooth and rich.....i left some at a hair salon owned by a friend and all her clients loved it. yesterday, wanted to make some lenten fudge for the easter holday. used a little or red and blue coloring hoping to make purple. not the right color. it was a pale murky purple, almost looking like brown. actually it looks like real marble. had some pastel miniature candy accents in the shape of flowers and butterflies. sprinkled some on the fudge while still warm and it is so easter spring
chris your site is wonderful with innovative ideas. and i appreciate your timely responses. it is truly amazing that with the internet you and i can correspond across the pond so quickly. thanks so much!
Thanks so much, Carolyn, I appreciate your kind words and yes, it's wonderful that the internet allows us to communicate far distances! Sounds like you made a silk purse out of a sow's ear with your lenten fudge 🙂
Hi! I tried this recipe tonight. The fudge was delicious (and I'm not a big fan of fudge)! It's not too rich or overly sweet. I would like to point out that if you have a high powered microwave, the amount of time you have listed to microwave the butter, half and half, and sugar combination is too long. I stopped in the middle of the last 3 minutes (didn't even do the final 2.5 minutes), because mine was boiling over the extra large bowl I used. Other than that issue, it was super easy and tasty! Thanks for sharing!
Thanks, Julie, it's true every microwave is different. Thanks for sharing your results!
I tried to make this tonight with my grandson and the red velvet part came out greasy. Is this normal?
Hmmm,no it should not be greasy.
Hi! This is my absolute first time trying to make fudge. Something went horribly wrong. I let the mixture get up to 234, stirring constantly. It even went passed for minutes to get it to temp. I got the colors right, but it's gritty. 😖 Can someone tell me what I missed, please?
Thanks,
Vicky
Hmm, it's hard to say without me being there Victoria.
About how many pieces would I end up with?
Hi Sondra, that would depend on how big you cut them. If you cut them in 1-inch pieces you would get 64. I usually go about 1 1/4 inch and get abot 40 pieces.
a 10x15 inch sheet pan, lined with parchment paper (or waxed, if on a super tight budget)
cut into 1 inch squares - 150 pieces
Hi! Cool recipe! I’d like to make this for my family for Christmas. How long will it last? How far in advance can I make it and does it need to be refrigerated? Thanks so much!
Hi Jackie, you could make this a week ahead and store it in the refrigerator or you could make it way ahead and freeze it. Just thaw at room temperature.
Hi! I'm a little concerned about red food coloring/dye sensitivity. Could I sub beet juice, or do you think it would alter the taste too much? Thanks!
Hi Towles, I actually tried beet juice but it turned out terrible. For me, it's okay but if you have a food coloring sensitivity I'd try some other recipe.
Wow super considerate to offer options for those not living in the US! I'm in Canada and although with this recipe I should have access to the ingredients there are times I don't and it is so awesome that you have included more information about your ingredients like you have. Can't wait to try this beautiful fudge!!!
Will the consistency be different if I use gel or paste color? I know from baking that liquids even in small amounts can make a difference for a good outcome. Thanks
Is it a good idea to mail this fudge as a gift??
It should work Angela!
Hi, when my son was in the military I mailed him some chocolate fudge. I put it in one of those tin candy boxs. I put wax paper between the layers. It was summertime. When he got it was one big candy. It had gotten too hot and he had to eat it with a spoon. His fellow sailors love it too.
Haha! I love the story!
Does this freeze well?
Honestly Kymmie, it's never lasted around here long enough for me to know if you can freeze it! You might try it with a piece and go from there.
freezes great, up to about 2 months
just let it thaw out a bit (15-30 minutes) before serving
freezes great ... up to about 2 months
just take out and thaw about 15-30 minutes before serving
I've made this fudge about 3 times now. It's always sticky. Took it out of the fridge this morning, cut it, put it in a bag and an hour later one cube was not discernible from the next. I wish I knew what I was doing wrong, may have to find another recipe.
Not sure what the problem is Maggie, we've never run across that stickiness.
Had this happen to me a million times before and finally last year I made a successful batched of fudge. It is the temperature of your candy when cooking it. You are not hitting the right temperature to temper your chocolate. I can never make fudge with the microwave instructions and found I have to use the stove top method and a candy thermometer. Hope you get it to work out for you.
I made this and it tasted great. However, it came out looking like raw stew meat. We called it Lady Gaga Meat Fudge. LOL We thought it would be wonderful for Halloween! Especially if you take some chocolate sauce, add red food color and drizzle it over the fudge. Perfect for a kids party. I'm making it again today in different colors.
Haha, I think you might have swirled it a bit too much 🙂
Semi sweet chocolate was a failure. If I ever try to make this again I will not use the chocolate because it wasn't a bright right like the picture. Mine looks so horrible that I refuse to take it to a work party.
So sad, I'm not sure why you didn't get the red velvet color. It should be a deep, deep red. Did you use enough of the red food color? Except for red velvet, I never use that much food coloring but you have to for this.
I followed the directions. It's an hour later and it's still very soft. (That's what she said.) No, but really. It's still soft. I currently have it in the freezer.
Thanks Ronni, for your comment. It does have to cool completely before it's ready for prime time!
I would probably double the recipe for a 9x13-inch pan or at least 1 1/2 times it. Yes, I think it would be too thin otherwise.
Good morning, Chris.
I'm from Ukraine.
Сould you please specify the quantity oh white chocolate chips is one cup + 12 ounces?
Thanks and welcome Elena! I added that information to the recipe! Stop by the Café anytime!
How much does this make?
Hi Cheyann, it depends how big you cut the pieces. If you cut 1" pieces, it would yield 64 squares.
I just made them. They're cooling right now but the mixes were not thick like in the photo. I'm not sure what happened :-(. It was runny. I'm cooling it anyway to see what the end result will be...
Renee, it will probably firm up just fine, mine got thicker because we were taking pictures of it, and, as it cools it gets thicker.
I made this for Christmas and it was wonderful!!Also a very pretty candy for holidays.I will definitely make it again.
Thanks so much for your feedback Karen! Glad you enjoyed it!
Where does the red colour come in in the method? Can't se it, lol
Ok found it, silly me!
Mine turned out ugly like brown & white marble. Could not now or never have bee mm able to make dark brown turn red. Whats the secret?
Not sure why yours didn't turn the traditional red velvet color. Did you use enough of the red food coloring? I don't really like using a lot of red food color but with this recipe, if you don't use the full amount, the color will be quite dull.
Oh my so easy and so good. Will make several batches to give as presents. Thank you so much! Merry Christmas!
I used the microwave method. My fudge is grainy. Is it supposed to be? How do I get it creamier? Thank you very much.
So sorry Lynn, I think because microwaves are so different the result can vary. I personally used the microwave and have had reports from others who have had great success but the stovetop method is probably more consistent.
The Microwave recipe for this recipe was extremely disappointing! Being an experienced candy maker I knew better, but once in awhile you hope for a short cut? This recipe isn't it! The microwave recipe came out super grainy! I am convinced you just can't make good, smooth, fudge in a microwave. I will try this again, however i'll use the stove top method.
Hi Lori, I actually had good result with this in the microwave as have others but I do believe the stovetop method is more consistent.
I made the microwave version last night for our Christmas spread at work! Oh the fudge turned out so pretty and everyone loved it--even people who don't usually eat sugary things!!
Very nice
I made this tonight. My family loves it. It turned out so pretty. Thanks!
What will give this fudge the "red velvet" taste?
Red Velvet is usually achieved by adding a bit of cocoa to a white cake recipe along wit red food coloring.
Followed directions completely except for the fact that the bag of white chocolate was 11 oz. instead of 12. The chocolate mixture solidified super fast and looked absolutely gross as a final product with melted butter pooling to the top even after being well mixed. Made me super disappointed and almost not want to eat it. Will not be making again 🙁
So Sorry Shay, not sure what could have gone wrong for you.
What is the role of marshmallow crème in this recipe? Is there a substitute for it?
I just made some and im wondering what could of happened. My chocolate mix turned slightly liquidity and the texture was different. I did exact what it said in the recipe. Plz help
Hi Julia. I wish I had an answer for you, just not sure what happened. Did you use the stove top or the microwave recipe?
This fudge was a hit at our RV tailgate party before the SEC Championship game yesterday. The colors were perfect. Several people have plans to make it this week for Christmas parties. It has already been requested for New Year's Day in New Orleans. Thank you!
Oh that's great, thanks for letting us know!
Made this and it was an instant hit at work, kids' school and day care!!! And it looks beautiful too!!!Thanks a ton! However, some complained that it was too sweet ;( Can I moderate the sweetness without disturbing the texture and richness?
Hi Priya, I wish I could change the sweetness but I think that's just the nature of fudge. You just have to give those people a tiny piece 🙂
Ha Ha! That's true!!!
I want to do microwave but not sure if i have a bowl big enough. So if i do stove top my problem there is the candy thermometer. I dont have one lol. I really want to make this. What would you suggest?
That's a dilemma Andrea, not sure what to tell you.
My candy thermometer broke and I haven't had a chance to replace it. I set my kitchen timer for 4 minutes and it turned out perfectly.
If you don't have a candy thermometer, you can cook it until it reaches the soft ball stage. That means that if you put a couple drops of the mixture in a cup of cold water, they will form soft balls that flatten when you take them out of the water. That's about 235 degrees.
I think I'm going to make this tonight after the kids go to bed. Then we'll see if there's any left for them to have tomorrow.;-)
Hi Andrea, I've just bought a candy thermometer off eBay for this recipe. It wasn't expensive and has arrived today so I shall be having a go at this over the weekend. Never made Fudge before, never even really baked! But these look too good to not try 😀 wish me luck!
Hi, this looks amazing! How much do you get out of this one recipe? I suppose it depends on how big the pieces are, but say they are about 1 inch by 1 inch? Thanks!
Hi Deb, thanks so much. If you want 1-inch pieces and your pan is 8x8 you'll get 64 pieces of fudge. Enjoy!
Three Thanksgiving & Thanksfamily parties in two days, Red Velvet fudge introduced at each. Everyone loved the fudge. Has a creamier taste than Chocolate or Butterscotch, but matches Butterscotch for its richness. Really appreciate the recipe, it makes the Thanksgiving/Christmas fudge season a lot of fun! 🙂
Thanks so much! I appreciate you taking the time to leave a comment and your feedback. It is a really fun fudge!
Great color for the Alabama Crimson Tide,, If using the paste food coloring versus the liquid, how much would you use?
Hi Shirley, I would start with a 1/2 teaspoon and go from there till I had a nice red color.
Any suggestions on clean ways to cut it to avoid smears?
Hi Darwin, I usually use a sharp knife and have some very hot water that I dip it in and then wipe it off in between slices.
It looks tasty and I love that it looks like cubes of raw beef.
I didn't scroll through ALL of the comments, so this may be a repeat, but you say a cup of the chocolate chips, then say about 6 ounces ... a cup is 8 ounces, so which is the correct measure to use?
Hi Danielle,
You’re right about 1 cup being 8 ounces, but that’s in liquid measurement. This is weight and 1 cup of chocolate chips weighs approximately 6 ounces.
Your recipe calls for chocolate chips on bottom of pan, I don't see the chocolate in the picture.
Hi Lynda, I'm not sure where you saw the chocolate chips on the bottom of the pan. The chocolate chips are place in a bowl and set aside until later in the recipe.
For Christmas a Mint Red Velvet would be decadent. A little cream de menth or mint extract and some green food coloring in the second half of the white mixture. I will need to try this.
Wow, sounds great!
Letting everyone know we made these tonight and they were great. The only thing they are really sweet, I've never had anything this sweet, but it is very good.
Thanks Andy!
I use a bamboo skewer when I' make 'marble' looking things, will try it when swirling the fudge. Looks delicious! Have you ever added nuts?
Thanks Gayle, I haven't added nuts but I bet they'd be good 🙂
In step 2 do you melt the Choc chips and blend with the red food coloring or not?
Hi Cathy, no you're just getting it ready. The melting actually gets done in step 6.
I am anxious to try once rain has moved on. My daughter loves red velvet, since she is cooking Thanksgiving dinner, I thought this would be perfect hostess gift!
Ooh, that sounds wonderful!
Anxious to try.
I just made a batch of these today and cannot wait to try them. Question though: where you state "completely cooled off" - did you let them set at room temperature OR can you put in the refrigerator?
Thanks!
Hi Benita,
Yes, you can definitely cool these in the fridge for a speedy finish.
I am curious as to the wattage of your microwave. Mine is 1100 watts. People use less powerful and some have more powerful, so if yours is different, I may have to make some tweeks in the times. It sure looks yummy, and Christmas is almost here. I'd love to try it. Thanks.
Hi Belinda, I'm actually out out of the country right now and I'm not sure of the power. You can also make this on the stovetop which might be easier to duplicate. I've included the method for making the fudge on the stove top above.
Just made a batch! It looks beautiful. Hope it sets up!
I tried these twice.. The first one exploded in the microwave, well it over flowed all over the microwave. The second time I heated on the stove just as you advised for the microwave. My husband tried some and said it is grainy. Any suggestions?
Hi Tricia, sorry you've had problems with this. You do need to use a large bowl if you make it in the microwave to prevent overflows like that. Not sure why yours turned out grainy unless it wasn't cooked long enough?? I use the microwave for mine.
What size bowl do you use? I used a 4 cup pyrex bowl.
I use a very large, 16 cup pyrex bowl.
I wonder, half & half . What is it? I'm swedisch 🙂
Hi Caroline, I've updated the recipe to include an explanation of this. Thanks for asking!
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.
🙂
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
Hi Claire, I've update the recipe to help with this problem 🙂
Hi Liam, I've added an explanation in the recipe. Half and half is simply equal amounts of cream and milk.
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.
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?
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.
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
Half and half is a product that we use here in the states for coffee. It's half cream and half milk.
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
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?
Hi Phoebe, I think I would look up a good cream cheese fudge recipe and then use this technique for swirling.
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!
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
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! 🙂
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.
I'm glad you enjoyed the fudge - sorry about the color problem. That gives you a good excuse to eat this batch 🙂
Omg I must try this...I love making fudge!!!
Thank you for sharing your recipe xx
What pretty fudge - love the swirled colors! So perfect for Valentines Day!!
Yum that looks delicious....Thanks for sharing this, been searching for some fudge recipes....
Simon
I love this fudge Chris, so pretty and festive for Valentine's Day!
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!
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
They look stunning and oh so delicious!
Such a pretty fudge, I love the red velvet swirl!
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.
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!!!!
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/
Chris! You've outdone yourself! This winter white red velvet fudge is just plain exquisite!!!
Thanks you Liz, you're so kind and that's a wonderful compliment - coming from you, the sweets queen! 🙂
!
Wow! This is gorgeous! You win the internets. 😉 Really nice -- thanks.
IT'S DELICIOUS! (You must read this with a Dr. Frankensteinish accent!) 🙂
haha!
Wow! This fudge is gorgeous and looks really really good!
OMG! That fudge took my breath away...stunning!
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! : )
Anne, maybe we could be taste testers for each other. I'd love that 🙂
Oh my, oh my, oh my ... I am drooling over your gorgeous fudge!
So pretty and I love the way you think. I can't think of one good reason why I shouldn't make this!
Love it!!! And love your creativeness! xoxo
These look like art deco works of art. Simply spectacular Chris. Happy Valentine's Day.
Sam
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..
Thanks Lynn, I just ordered some!
Would you believe that I have never made fudge. Yours certainly looks perfect for Valentine's day.
Gorgeous! One question - what kind of food coloring did you use?
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.
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.)
So funny Candy, I just ordered some of that and it came the other day. Can't wait to try it!
Gorgeous! One question - what kind of food coloring? The kind I use I couldn't add 3 T without adding icky taste. Thanks.
Hi Lynn, I use the Wilton No-Taste Food Color
It turned out great Chris! Perfect for Valentine's Day:@)
Another beautiful creation! You amaze me with every post you post, you're so talented Chris 🙂
This look absolutely amazing!!!
xxx
I love your mad scientist brain. 🙂
This is beautiful! I'd love it for Valentine's Day. 🙂
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!
This fudge looks so rich with that red color, absolutely love what you did here!
Oh my this looks beautiful!!!! I wish there were actual cake chunks in it, LOL!
They look gorgeous! A perfect Valentine's dessert, Chris.
What a great looking Valentine treat! I may head to the kitchen to try my hand...
I guess I need to find room in my tiny kitchen for a microwave, now!
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.
Thanks Lynn for your expertise!
Would love to get your recipe for the white chocolate and toffee chips! Thanks so much!
Tonya Bigelow, you could message me!!!
Hi Tonya, is this the recipe you were looking for? http://thecafesucrefarine.com/2011/10/white-chip-and-toffee-cookies/
That looks so pretty!
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!
I know what 100 yrs means:)
Wow..That beautiful mess turned into exquisite fudge Chris!
Quite brilliant! It looks perfect!
Jenna
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???
The coffee creamer half n half
You buy half and half at the stor.e. Then put 2/3 cups of it in
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.
Half & half is one half whole milk and one half whipping cream. In the US, it's most used for coffee.
It is a combination of half cream & half milk.
half and half=half milk half cream
Half and Half is a milk product that you buy in any grocery store
I've read a little further and found out....thanks anyway!!!
LOL
Which one is easier to cook the stove top or microwave
I think I'd do the stove top as it's more consistent.
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.
You go for it Barbara, I love your ideas!
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.
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!