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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.
Sherri says
I made this tonight. My family loves it. It turned out so pretty. Thanks!
Sylvia Foster says
What will give this fudge the "red velvet" taste?
Chris Scheuer says
Red Velvet is usually achieved by adding a bit of cocoa to a white cake recipe along wit red food coloring.
Shay says
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 🙁
Chris Scheuer says
So Sorry Shay, not sure what could have gone wrong for you.
priya says
What is the role of marshmallow crème in this recipe? Is there a substitute for it?
Julia Baldwin says
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
Chris Scheuer says
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?
Roll Tide says
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!
Chris Scheuer says
Oh that's great, thanks for letting us know!
priya says
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?
Chris Scheuer says
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 🙂
priya says
Ha Ha! That's true!!!
Andrea says
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?
Chris Scheuer says
That's a dilemma Andrea, not sure what to tell you.
Sherri says
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.
Mona T says
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.;-)
Vicky says
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!
Deb says
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!
Chris Scheuer says
Hi Deb, thanks so much. If you want 1-inch pieces and your pan is 8x8 you'll get 64 pieces of fudge. Enjoy!
Chris Lankford says
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! 🙂
Chris Scheuer says
Thanks so much! I appreciate you taking the time to leave a comment and your feedback. It is a really fun fudge!
Shirley says
Great color for the Alabama Crimson Tide,, If using the paste food coloring versus the liquid, how much would you use?
Chris Scheuer says
Hi Shirley, I would start with a 1/2 teaspoon and go from there till I had a nice red color.
Darwin says
Any suggestions on clean ways to cut it to avoid smears?
Chris Scheuer says
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.
Matt M says
It looks tasty and I love that it looks like cubes of raw beef.
Danielle Kuehl says
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?
Chris Scheuer says
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.
Lynda Pate says
Your recipe calls for chocolate chips on bottom of pan, I don't see the chocolate in the picture.
Chris Scheuer says
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.
Cindy says
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.
Chris Scheuer says
Wow, sounds great!
Andy says
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.
Chris Scheuer says
Thanks Andy!
Gayle says
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?
Chris Scheuer says
Thanks Gayle, I haven't added nuts but I bet they'd be good 🙂
Cathy says
In step 2 do you melt the Choc chips and blend with the red food coloring or not?
Chris Scheuer says
Hi Cathy, no you're just getting it ready. The melting actually gets done in step 6.
becky says
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!
Chris Scheuer says
Ooh, that sounds wonderful!
Sara says
Anxious to try.
Benita says
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!
Chris Scheuer says
Hi Benita,
Yes, you can definitely cool these in the fridge for a speedy finish.
Belinda says
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.
Chris Scheuer says
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.
Christine says
Just made a batch! It looks beautiful. Hope it sets up!
Tricia says
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?
Chris Scheuer says
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.
Tricia says
What size bowl do you use? I used a 4 cup pyrex bowl.
Chris Scheuer says
I use a very large, 16 cup pyrex bowl.