This post may contain affiliate links. For more information, see our privacy policy.
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.
Want to see more delicious recipes from The Café? Follow us on FACEBOOK, PINTEREST and TWITTER.
- 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.
Dorota says
Hello, your link to marshmallow cream doesn't work.
Chris Scheuer says
Thanks for letting me know, Dorota. It should be fixed now.
Alexandra says
Yum! I am including this in a fudge recipe round up On Rockwood Lane in celebration of National Fudge Day!
Chris Scheuer says
Thanks, Alexandra!
isabella says
how many prices of fudge does this make?
Chris Scheuer says
That will depend on how big or small you cut the pieces. If you cut 1-inch pieces that will yield 64 pieces.
Cheryl says
Could you use the heart shaped silicone molds for this?
Chris Scheuer says
Yes! That would work.
Theresa Esterline says
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.
Chris Scheuer says
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.
Jim says
store in fridge. it keeps firmer this way ... on the countertop the fudge may become soft, mushy and may even melt
Tammy says
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!
Chris Scheuer says
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.
Cindy AZ says
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.”
Chris Scheuer says
Thanks, Cindy!
Ian Fowlds says
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.
Chris Scheuer says
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.
Holly says
I just HAVE to ask... does the red food coloring get on your hands or teeth ?
Just wondering.
Chris Scheuer says
Nope! It's just like any other food that's colored red.
Rene says
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.
Chris Scheuer says
Hi Rene, it's hard to say without having been there. I've never run into that issue.
Randy Millsaps says
First time, it was great! Ran out of red dye so I used the green, it's almost Christmas after all. Worked for me.
Chris Scheuer says
Haha! I love it!
Chris Scheuer says
Haha, true! Thanks for sharing your review, Randy!
Kristy says
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.
Chris Scheuer says
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.
Jim says
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)
Cassie says
Can't wait to try! How do you reccomend storing the fudge? And how long do you think it will keep for?
Chris Scheuer says
I just store it in an airtight container. It will keep for several weeks, refrigerated.
Ken Swanson says
how... ? cant stop eating it.
Chris Scheuer says
Haha! I get it 🙂
Ron says
I would like to make the red cinnamon would that be possible ?
Chris Scheuer says
Hi Ron, I haven't tried this with cinnamon so I can't say for sure.
havee says
Nice bakes!
Linda says
Do you have nutrition information?
Chris Scheuer says
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.
Jim says
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
Chels says
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.
Chris Scheuer says
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.
Jim says
DO NOT ADD FLOUR TO A FUDGE RECIPE ... brownies ok, but NEVER fudge
Sheila/Liv&Lil says
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!
Cory says
What is the yield amount? How much does this make?
Chris Scheuer says
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.
Jim says
makes about 3 pounds of fudge
carolyn anderson says
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!
Chris Scheuer says
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 🙂