RED VELVET FUDGE: MY FAVORITE HOLIDAY TREAT

I’ve been on a serious fudge kick lately, and let me tell you… red velvet fudge is a game-changer. It’s the perfect blend of chocolatey goodness and that distinctive red velvet flavor we all know and love.

This rich, creamy treat combines the best of both worlds: the decadence of fudge with the unique taste of red velvet cake. I’m talking cream cheese, cocoa powder, and just a hint of tanginess that makes your taste buds dance. Plus, that vibrant red color is sure to catch everyone’s eye.

Making red velvet fudge at home is easier than you might think. With just a few simple ingredients and some basic kitchen tools, you can whip up a batch in no time. Trust me, once you try it, you’ll be hooked. It’s the perfect sweet treat for holidays, parties, or just because you’re craving something delicious.

RED VELVET FUDGE KEY INGREDIENTS

FOR THE FUDGE:

When I make red velvet fudge, I always start with a few essential components. The base typically consists of white chocolate chips, condensed milk, and butter. This creates a smooth, creamy texture that melts in your mouth.

  • 2 cups (12 oz / 340g) white chocolate chips
  • 1/2 cup (1 stick / 115g) unsalted butter, cubed
  • 3/4 cup (180ml) sweetened condensed milk
  • 1/3 cup (25g) unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp red gel food coloring (or as needed for desired color)

FOR THE CREAM CHEESE SWIRL:

  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1/2 tsp vanilla extract

GARNISH (Optional):

  • White chocolate shavings
  • Crushed cookies (like chocolate sandwich cookies)

WHAT MAKES THE RED VELVET TASTE?

To achieve the signature red velvet taste, I use a combination of cocoa powder for a hint of mild chocolate, vanilla extract for warmth, and a touch of cream cheese to replicate the tangy richness found in classic red velvet cake. Together, these ingredients balance sweetness with subtle complexity, which creates that familiar and indulgent flavor everyone loves.

MAKING THE FUDGE: STEP BY STEP INSTRUCTIONS

1. PREPARE THE CREAM CHEESE SWIRL:

A) In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

B) Set aside.

2. MAKING THE FUDGE BASE:

A) Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving overhang for easy removal.

B) In a medium saucepan over low heat, combine the white chocolate chips, butter, and sweetened condensed milk. Stir constantly until fully melted and smooth.

C) Sift in the cocoa powder and stir until well incorporated.

D) Remove from heat and add the vanilla extract and red food coloring. Mix until evenly colored.

3. ASSEMBLE THE FUDGE:

A) Pour the red velvet fudge mixture into the prepared pan, spreading it evenly.

B) Spoon dollops of the cream cheese mixture on top of the fudge. Use a knife or skewer to swirl the cream cheese through the red velvet layer, creating a marbled effect.

4. CHILL AND SET:

A) Refrigerate for 3-4 hours, or until the fudge is firm.

B) Once set, lift the fudge out of the pan using the parchment paper overhang and cut it into squares.

5. GARNISH & SERVE:

A) Sprinkle with white chocolate shavings or crushed cookies for added texture and visual appeal (optional).

B) Serve chilled or at room temperature.

COOKING TIPS

I’ve learned a few tricks to make this fudge even better. Using high-quality white chocolate chips ensures a smoother texture. I prefer gel food coloring for a more vibrant red without affecting the consistency.

To prevent graininess, I’m careful not to overheat the chocolate. If it seizes, I add a splash of cream to smooth it out. For a festive touch, I sometimes sprinkle cream cheese frosting over the top before it sets.

Storing the fudge in an airtight container in the fridge keeps it fresh for up to two weeks. I bring it to room temperature before serving for the best flavor and texture.

VARIATIONS oF RED VELVET FUDGE

I’ve discovered some exciting twists on classic red velvet fudge. These variations cater to different dietary needs and preferences while maintaining that rich, velvety flavor we all love.

ADD SOME CRUNCH

Personally, I like to add a little crunch to my red velvet fudge. Consider trying it with pretzels or some nuts to your batch for an extra bit of flavor.

VEGAN ALTERATIONS

I’ve experimented with vegan red velvet fudge and found some great substitutions. Coconut cream works wonders as a dairy-free alternative to heavy cream. It adds a subtle tropical note that pairs well with the cocoa.

For the butter, I use coconut oil or vegan butter substitutes. They provide the necessary fat content without compromising on texture.

To replace cream cheese, I’ve had success with cashew cream or store-bought vegan cream cheese alternatives. They contribute to the signature tangy flavor of red velvet.

For coloring, I opt for natural alternatives like beetroot powder. It gives the fudge a lovely red hue without artificial additives.

SERVING aND PAIRING SUGGESTIONS

I love serving red velvet fudge as a decadent after-dinner treat. It’s perfect for holiday gatherings or special occasions. I like to cut the fudge into small squares and arrange them on a pretty platter.

For an extra festive touch, I sometimes dust the pieces lightly with powdered sugar. This gives them a snowy look that’s great for winter celebrations.

When it comes to pairing, I find red velvet fudge goes wonderfully with:

  • A hot cup of coffee or espresso
  • Vanilla ice cream
  • Fresh berries (strawberries or raspberries)
  • A glass of port wine

I also enjoy using red velvet fudge as a topping for other desserts. It’s delicious crumbled over vanilla cheesecake or used as a filling between cake layers.

For gifting, I package pieces of fudge in small boxes or tins lined with wax paper. Tied with a ribbon, they make lovely homemade presents.

If I’m feeling extra indulgent, I’ll sometimes serve the fudge alongside a cheese board. The rich sweetness pairs surprisingly well with sharp cheddar or creamy brie.

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