Red velvet fudge is a decadent treat full of rich white chocolate and red velvet flavor. With only 3 ingredients and a 10 minute prep, you’ll love making this easy fudge recipe any time!
I am all about no bake desserts any time of year, but especially during the busy holiday season.
Especially when the desserts come out as yummy as this red velvet fudge!
It’s decadent, soft set goodness and it only needs 3 ingredients.
The fudge is perfect as part of a dessert table or to gift to anyone during the holiday season.
What flavor is red velvet actually?
Red velvet is a balance between chocolate and vanilla.
This fudge captures that delicate balance!
Ingredients
To make this you’ll need:
- White chocolate chips– I highly recommend using a high quality white chocolate chip like Ghirardelli
- Sweetened condensed milk
- Red velvet emulsion– You can find this in the baking aisle at most craft stores.
How to Make
With only 3 ingredients and no baking needed, red velvet fudge is easy to make!
To do it, line a baking pan with parchment paper so it covers the bottom and sides.
Set the prepared pan aside.
Then combine the white chocolate chips and sweetened condensed milk together in a microwave safe bowl.
Microwave it for 30 seconds and then stir well.
After stirring, microwave it again for another 30 seconds.
Stir the mixture again.
If there are still small lumps in the chocolate mixture, heat it for an additional 30 seconds, stirring until smooth.
Once the chocolate mixture is smooth, transfer a third of it to another small bowl and set it aside.
Stir one tablespoon of red velvet emulsion into the chocolate mixture in the big bowl, making sure to mix it well and scrape down the sides of the bowl well.
Pour the red velvet mixture into the lined baking pan.
Then put spoon dollops of the plain white chocolate mixture over top of the pan and swirl it with a butter knife into the red velvet.
Let the fudge set in the fridge for 2 hours before slicing and serving.
Enjoy!
Storing
You can store this red velvet fudge in an airtight container in the fridge for up to 2 weeks.
Can I freeze this?
Yes!
Just let the fudge set in the fridge as directed and then slice the fudge into pieces. Put the fudge pieces into an airtight, freezer safe bag.
Freeze the fudge for up to 3 months.
What can I substitute for red velvet emulsion?
Red velvet emulsion can be tricky to find if you are not near a craft store or don’t shop online.
If you must substitute it, mix 2 teaspoons of vanilla extract with a 1 teaspoon of red gel food coloring.
Tips and Tricks
- Do not rush melting the chocolate chips! You have to do it in short increments, stirring between each one, or you will scorch the chocolate. If you scorch the chocolate chips, the chocolate will be clumpy and seize.
- Normally, I don’t have too much of a preference for a brand but in this case you really want a high quality white chocolate chip which is why I suggest Ghirardelli. If you substitute, use a similar quality brand and avoid store brand or even Nestle.
- Technically you could make this with any kind of chocolate from white to dark, but you won’t get the pretty red velvet color if you substitute a different kind of chocolate.
Other Fudge Recipes
This red velvet fudge is a 3 ingredient wonder that makes a decadent treat!
Make it and enjoy!
Looking for other fudge recipes?
Try these:
If you’ve tried this RED VELVET FUDGE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Red Velvet Fudge
Ingredients
- 2 10 oz pkgs Ghirardelli White Chocolate Chips
- 2 14 oz cans sweetened condensed milk
- 1 tbsp red velvet emulsion
Instructions
- Line your 8x8 or 9x9 baking pan with parchment paper to cover the bottom and all sides. Set aside.
- In a medium bowl, combine the white chocolate chips and sweetened condensed milk.2 10 oz pkgs Ghirardelli White Chocolate Chips, 2 14 oz cans sweetened condensed milk
- Heat in the microwave for 30 seconds, stir well.
- Heat for an additional 30 seconds and stir well. If there are still small clumps, heat for an additional 30 seconds and stir until smooth.
- Transfer about ⅓ of the white chocolate mixture to another small bowl, set aside.
- Measure out the 1 tablespoon of red velvet emulsion and add it to the larger bowl with the white chocolate mixture. Stir very well - scraping the sides and bottom to ensure the mixture is cohesive and smooth.1 tbsp red velvet emulsion
- Pour the red velvet mixture into your prepared pan.
- Dollop spoonfuls of the white chocolate into the pan with the red velvet mixture.
- Use a butter knife to draw through the fudge and swirl the white chocolate into the red velvet.
- Allow to chill in the fridge for about 2 hours or until set.
- Slice and serve.
Notes
- Do not rush melting the chocolate chips! You have to do it in short increments, stirring between each one, or you will scorch the chocolate. If you scorch the chocolate chips, the chocolate will be clumpy and seize.
- Normally, I don't have too much of a preference for a brand but in this case you really want a high quality white chocolate chip which is why I suggest Ghirardelli. If you substitute, use a similar quality brand and avoid store brand or even Nestle.
- Technically you could make this with any kind of chocolate from white to dark, but you won't get the pretty red velvet color if you substitute a different kind of chocolate.
Nutrition
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