I suddenly got this brilliant idea that I wanted to make Red Velvet fudge. So I sat down and googled it, hoping for a great, no fail recipe.
Those words are very important to a bad recipe follower like myself.
No such luck.
I couldnt even find a match for ‘red velvet fudge’.
I was totally dejected.
Then it hit me… I could create a recipe!
At the very least, significantly modify an existing one.
I started here, with Martha’s Foolproof Holiday Fudge.
I added food coloring and used white chocolate chips and red cherry flavored chips.
Talk about significant modifications. *snort*
Thing is, this recipe is just not my favorite. It was good, but not mind blowing.
(side by side comparison of the two recipes I made… I love the texture on the second)
So then I found a recipe on allrecipes.com. I read it twenty seven times. I read every comment.
I figured, if I could make a recipe for red velvet fudge, like real red velvet fudge, it would be from this one.
Ingredients
- Ingredients:
- 2 cups white sugar
- 1/4 cup cocoa
- 1 cup buttermilk
- 3 tablespoons butter
- 1 tsp vanilla
- 1 tsp red gel food coloring
Instructions
- Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.
- Combine sugar, cocoa, buttermilk, sweet condensed milk (if you choose to add it), and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)
- Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
- Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.
- Allow fudge to cool to 110 degrees and add butter and vanilla.
- Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)
- Place in prepared pan and allow to cool, usually 1-2 hours.
- This recipe yielded 25 small squares.
*Next time I make this I am going to try 1/2 cup buttermilk and 1/2 cup sweet condensed milk… I think it could handle a little more sweetness!
If you ever try this, please let me know what you think!
Happy Holidays!
Happy Note to Share:
I had read that a great way to clean your pot after baking fudge is to add some milk, reheat the pot, then enjoy a wonderfully delicious cup cocoa… or in our case, Red Velvet Hot Cocoa!!
Yes, I really did just say Red Velvet Hot Cocoa. I actually did that and can attest to its wonderfulness!!
This fudge is gorgeous red creamy perfection. Great for Valentine’s Day too! Love the re velvet hot cocoa.
Wow! Divine!
OMG!! I can’t think of any fudge more fitting to the holidays♥ I would LOVE to make these for Christmas
Buttermilk isn’t sold here in Japan, is there any way I can replace it with something else??
xoxo
Ai
You can use milk and vinegar or lemon juice.
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Yes, try 1 cup whole milk and mix in 2 tbsp. white vinegar. Let it set for about 5 minutes. It is a standard substitute for buttermilk.
Gorgeous! I’ve always loved ♥Red Velvet♥ everything…now I can add fudge to the list! Fantastic Amanda!
Awesome! I like the color from the first batch.
Just a thought…I’m going to be using red candy melts to make red fondant (for Colton’s rocket cake)…I’m thinking you could use them to add depth of flavor and color to the second version of fudge you made. It would certainly add that sweetness!
That looks pretty festive! I never would have thought ‘red velvet fudge’ before!
Love the look of texture on the second as well, awesome job!
Looks yummy.
I was wondering if you had a red velvet cake recipe. I am in the mood to make one and haven’t seen one that I like just yet. 
your presentation is lovely!
& of course the fudge…i am a fudge lover! thanks!
Beautiful! Love the color of the fudge. Whew! Sounds like a lot of work though. That’s pretty neat about the milk afterward to make the cocoa. Yummm
I just love your posts. This looks wonderful! Thank you for sharing your ideas and recipes. Have a great weekend!
Some great information in this post! I love seeing people experiment and post their results – way to go!
Look at you following recipes & showing us both versions – love that. I would opt for the second batch too. The color is more true to red velvet & the texture does look dreamy. I bet the other is great but looks more like a giant Starburst! You rock girl
xo
Looks delicious!
I’m not a fan of red velvet cake but this looks yummy.
Girl…I am in love with the fudge. GORGEOUS!!
I agree, the texture on the second one is much more red velvet-ey…the color, too.
You are too cool for school.
Wooooooow! I’m just embarking on the adventure of Fudge (got a candy that falls inbetween taffy and very firm caramel!!).
These bites look fabulous! Thanks for sharing!
Great idea!!! Love it!
Ai, you can substitute buttermilk by placing 1 tablespoon of vinegar in a cup and adding enough milk to be 1 cup. Then let it stand for 10 minutes until the milk starts to curdle. Stir and use as buttermilk.
Amanda, the second fudge looks perfect. Rich and delicious and still tasting of cocoa. Love.
Wow – I love it! I will bookmark this recipe; they are beautiful! Can’t wait to try this!
Okay…I love the Red Velvet Fudge recipe idea…and I adore the presentation with the Holly paper and the wooden box….but the concept of the Red Velvet Cocoa, is something I truly want to create!! Sounds heavenly!
I must live under a baker’s rock because I have never had red velvet anything. Seriously, no cake, cupcakes, cookies or this lovely looking fudge. Kudos to you for creating the recipe!
Such beautiful fudge! Red Velvet in fudge form is SO PERFECT for Christmas!
Love your creativity and resourcefulness!
So many awesome ideas… I will definitely attempt this recipe when I get home from college! Oh how I miss having access to a kitchen and all my baking supplies!
I’m totally impressed and will be sucking off your cool for sure this Christmas- great gift idea!
That looks wonderful!! I’m definitely going to have to try that. So pretty!
Okay… I have to admit that the redness of the first ones creeps me out a bit. It’s too… “Fake food” looking to me. Just being honest. BUT, those second red velvet ones… Oh!!! I’d bite into one of those in a second – and you know I’m a picky person when it comes to anything chocolatey! Very creative, though, Amanda!
Your Red velvet fudge looks and sounds delicious. Can’t wait to try it.
Does this turn your mouth and teeth red when you eat it?
I’ve heard of and like Oreo fudge but never red velvet! Have u had it? Or just decide it would be good(I’ll reread in case u answered this.)
Anyway, I’m going.to.just give you my husbands.comment when I showed him your post. I quote…whoa, that looks.so good it’d hurt….and it does.
I love red velvet cake and cupcakes, so I am so excited about this!!! Thank you for sharing!
Another great specialty from our very own mommy!
Those 2nd red velvet fudge looks yummy!!!I only wish I had half the imagination that u have Amanda…I cannot think of any new ideas…I can only copy : (
So weird. I was looking at foodgawker and saw someone made red velvet hot cocoa and then i thought about all the hot chocolate on a stick posts recently and wondered if there was a red velvet fudge recipe out there. and like you..found nothing. this could work! I just thought it would be neat and interesting to give away red velvet hot chocolate on a stick with maybe a cream cheese flavoured marshmallow. thanks for posting this recipe!
I agree…the texture is more inviting on the second batch. Cute idea and it looks adorable wrapped in the holly tissue.
(And I loved the cake in your previous post!)
Amanda,
I made this! It was absolutely DELICIOUS! Except I made it with the 1/2 c buttermilk and 1/2 swntd. cnd. milk. It was delicious! Perfect sweetness/chocolate balance. I do just have one issue, maybe you can help me. When I was at the “stirring til no sheen” part, it was fine. AS SOON AS I stopped stirring, and grabbed my pan to put it in, it got rock hard. I had to scrape it out and mesh it together in the pan. LOL. It was delicious still, but crumbly, like left out play-doh. What do you think went wrong?
Wow, I am seriously speachless. This has got to be one of the most creative fudges I have ever seen.
I may or may not consume embarrassing amounts of Red Velvet cake every year on my birthday when my mother-in-law makes me a the special cake! Can’t imagine how good this fudge is! I’ve never made fudge…until now! Thanks for figuring this out for us! You’re the best!
now i’m convinced–there’s a red velvet version of every dessert possible. good for you for experimenting–both versions look luscious to me!
hi, after seeing your blog, i made it immediately yesterday but i failed miserably. i am not good a blogging and had spent the whole day till late at night looking for a blog so i could share my pictures (http://schweetgigi.weebly.com/desserts.html). i also have the same question like Kristin Morris on regards to “stirring till no sheen”. i hope to hear from you soon
p.s. i realized my link included in the text doesn’t work(!!) but it worked when clicking at “Posted by: Schweetooth” duh! i am so blur!
I made the 1/2 sweet condensed milk and 1/2 buttermilk (with “fake” buttermilk since I didn’t have any handy) and it turned out great. I took it to our Sunday School class party today and everyone loved it!
red velvet fudge! brilliant and such a crowd pleaser. thanks for the idea and the recipe.
This is just so brilliant!
WoW! The idea is so refreshing, have to apply it in my baking! Thanks for this sharing this brilliant recipe, your a genius!
love the deep red color! love it!!! I have awarded your blog with the stylish award!!
checkout my blog for detail and you can copy and save the stylish award that you can add and be proud of on your blog. you make some amazing thing….drool!
http://www.onceuponabakersblog.blogspot.com
YUM!!! I can’t wait to try this!!!! The bright red color of the first one is out of this world – it really did remind me of a fondant (like Crystal mentioned). The second one looks divine! My permanent post-partum tummy thanks you!
Great idea. But does it really taste like red velvet? Or is it more the texture that is divine?
What a fun idea for a treat! Love the bright red color. And what the looks of it, seems like it tastes super delish.
Beautiful! I love everything red velvet, and I love this new twist.
That fudge looks beautiful! I’m not a red velvet fan (don’t know why, just weird about food coloring I guess)… But, my hubby LOVES it. I bet he’d be super happy if I made him a batch!
Are your temperatures in your recipe in fahrenheit or celcious?
Amanda: Such a great idea and so pretty for the holidays! I love it. I’m going to include this link in my holiday goodie post.
I usually shy away from neon colored food, but the second batch looks like chewy red velvet heaven. Many thanks as well for sharing your sugar cookie & icing recipe in a past post. Made both with my 3 year old nephew and 5 year old niece. They gave you four thumbs up and had a blast making christmas tree and ornament cookies with sprinkles.
I *just* made this – I have only one word – AMAZING! I am going to be making more this afternoon because this will not last long enough to give it away! I went with all buttermilk – most fudge is too sweet for my taste and this was PERFECT! Thank you so very much for sharing this!!
i just wanted to say i love your blog!!! and i showed some of your posts to my mom today and she said you are better then martha stewart!! thought you might want to know!!!
Thanks for all the great ideas!
Megan
Ooooo FUN! I would love to try this out! I like the color of the second batch better… looks more like “red velvet” than the first one
!!
Wow! Found you through Tasty Kitchen and I’m so impressed! Bookmarking you for sure
Oh my goodness gracious! Red velvet is my absolute favorite cake, cupcake, cookie, everything. And now — fudge and cocoa! Heaven!
how did i miss this. this is crazy! i love the idea of red velvet fudge. what will you think of next?
For the Red Velvet Cake and Filling/Icing
Cake:
1 c. buttermilk
2 1/2 c. flour
1 1/2 c. sugar
1 1/2 c. cooking or corn oil
2 eggs
2 tsp. cocoa
2 tsp. vinegar
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
1 oz. bottle red food coloring
Preheat oven to 350 degrees and prepare 4 cake pans.
Baking time 30-35 minutes.
Beat eggs and sugar until fluffy. Add cooking oil and mix. Combine dry ingredients and add alternately with buttermilk.
Add vanilla, red food coloring, and vinegar. (One famous cupcake business uses apple cider vinegar and mixes it with the soda until it foams, then adds to the batter. Plan to try this next week.)
Pour into prepared pans, bake, cool 10. mins. and turn out onto racks to completely cool.
Filling/Icing
1 box powdered sugar
1 (8 oz.) package cream cheese
1 stick butter
1-2 c. chopped pecans (the more the better!)
1 tsp. vanilla
Cream cream cheese and butter. Slowly beat in powdered sugar. Add vanilla and beat until fluffy. Mix in nuts. (My family uses this to fill and ice the cake.)
I just finished baking the fudge and it’s now cooling. I cannot wait to taste it! While i’m waiting, i’m enjoying a cup of hot velvet fudge cocoa :p
Thanks for this!
I made this the other day.. but it never got firm! It stayed liquid.. :-/
I don’t know what happened..
Brilliant. Completely brilliant!
Umm…this is in no way a reflection on your recipe…but I made the second version and while it tasted okay, it had the consistency of -well- clay. The color was pretty, but to be honest, it got thrown out
I’m sure it’s something I did though. I’m a good baker, but not candy maker, obviously. I won’t give up though! Merry Christmas, love your blog!
So sorry Janet!! I just feel awful when it doesnt work like it supposed to.
I cannot believe I’ve never had Red Velvet Fudge. How could a girl from the South admit such a thing? These are a must on my “to try” list!
pleased to meet your blog…
COME VISIT ME…OK…thank you very much
I want to try this with my friend, but we’ve realized that neither of us has a thermometer. Where could we get one? Thanks!
Hey! I just tried this with half a cup of sweetened condensed milk and half a cup of buttermilk and it was really good!! It was my first time making fudge and our thermometer was actually broken so I eyed it and it turned out really good!! I swear, my baby brother practically licked the pan clean. I should be posting today or tomorrow and I’ll leave a link back to your blog.
Thanks for an awesome Valentines day recipe!
Jess : )
Another brilliant recipe. Thank you! I could make a different and exciting dish every night just from your website. Love it!
Did you end up using salted or unsalted butter? Just curious
This recipe looks really good. I think I may have to give it a try.
Adding a little cinnamon to this (and to your Red Velvet Cakes) really adds to the taste. Once my family had the cake with the cinnamon, they always make sure it is added every time.
This looks awesome!!! I am so going to make it……I LOVE red velvet.
@shannon haas-i think you should probably try to bake this for lover boy:)
Okay, I have to say when I saw the instructions for your first version of the fudge, I was upset that you were calling it red velvet, because white chocolate and cherry are not the right flavors at all! But I’m glad I kept reading, because the second one sounds not only true to form but delicious! I love making fudge–it is by far the easiest candy to make. I’ll definitely try this. Oh, and whoever asked for a red velvet cake recipe, the best one that I’ve found is from the Kiss My Bundt cookbook by Chrysta Wilson: http://www.amazon.com/Kiss-My-Bundt-Recipes-Award-Winning/dp/0977412024/ref=sr_1_1?s=books&ie=UTF8&qid=1315278647&sr=1-1
It’s amazingly moist and wonderful! I always have requests for more.
I’m so loving this recipe/idea. I wonder if I could use beet juice for the color to keep it natural. hmmmmmm
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
I love this idea,I have got to try it!! Can you add a cream cheese fudge icing are the icing are does it already taste like it has the icing?
I WOULD LIKE TO SHARE MY IDEA WITH YOU ALL,I MAKE THE GOURMET CHOCOLATE FUDGE WITH PECANS,AND BUY A CAN OF GERMAN CHOCOLATE ICING AND PUT ON THE TOP AND IT IS OUT OF THIS WORLD! I JUST CALL IT GERMAN CHOCOLATE FUDGE.I HOPE YOU ALL WILL TELL ME WHAT YOU THINK ABOUT IT,AND THANK YOU SO MUCH FOR THE RED VELVET RECIPE!! I LOVE IT!!
Ooohhh!!!! Sounds yummy! Now to find a good cream cheese fudge recipe & make a 2 layer fudge!
This recipe is awesome, I would like to post it on my blog with a link back to you. Butterfly Cottage Family Recipe’s.
I recently posted a Red Vevet Cake Recipe too.
Can I substitute an oil for the butter? If so any certain kind.
I just made this today and for some reason it didn’t set. It got really gooey, but it’s definitely not fudge.
Does anyone know what might have happened? I followed the recipe (well I did use “fake” buttermilk like someone had suggested because I didn’t have any).
ps I will be eating it with a spoon, but I can’t give it out as a gift, as I had intended.
So sorry! One thing I have learned with fudge is that a good thermometer is KEY. I just made some caramels and realized that my thermometer was at least 5 degrees off. My soft ball stage turned into hard and nails suckers!
But I am so sorry that yours were not presentable!
I made this today and it tastes great, but I did have the same problem as Kristin Morris. I really had to force it into the pan! Oh well, as long as it tastes good I’m happy!
I am so sorry!! Fudge can be SO temperamental. I just feel awful when it doesnt work like it supposed to.
Oh. My. Awesomeness! I tried this recipe on a lark and it is now my new holiday favorite! I made one regular batch that turned out beautifully. I needed more, so I doubled the recipe, thinking it would be faster to do one big batch, rather than two more small ones. Big mistake. The single recipe was perfect – the texture was just right, the color perfect. The double batch didn’t work nearly as well. I’ll stick with the small batch in the future and just plan to make multiples.
Super recipe – thank you so much!!
OK – you did say a “reliable” thermometer didn’t you? Well, my thermomether is over 20 years old and I made this delicious recipe using 1/2 buttermilk and 1/2 sweetend condensed milk, inserted my thermometer and wait for the 238 degrees. Just one problem – it smelled like it was burning at around 210 so I stuck in my two backup thermomethers and yep, I was at 249. Now I have this sticky guey delicious stuff (not fudge at all). So now I’m thinking what can be made with this when the light bulb when off – Red Velvet Almond Candy. So I cooled the batch, took a T in my hand and rolled it around a toasted whole almond and wrapped in colored celophane and twisted the ends. THIS IS GOOD STUFF!!!
Now I have to get a new therm and make the fudge again. Thank you for sharing your recipe with us!
I like the way you think… and man, that sounds fantastic!!!
Yeah, this was a massive fail for me, too. Not sure what I did. If you’re supposed ot keep simmerng, how long does it take to get to 110? I had it simmering for well over an hour and it wasn’t budging below 200. So i turned off the heat and it cooled down, but then it got pretty hard. I reheated it to add the butter and vanilla and it softened a bit, but not much and I basically removed it in a big clump to put in the pan. Once it set, I couldn’t even cut it – I had to literally snap it over my knee! Needless to say, it ended up in the trash. Hoping to try it again soon, but any tips on what I might have done wrong?
Hi Erin! It sounds like it went past the soft ball stage to hard ball stage and turned into a sucker. It is really important to use a thermometer with this recipe. I am so sorry you had a bad experience… sounds like you didnt even get to try some!
This recipe looks phenomenal! I must try! Not to mention everything I’ve seen you post. I’m really excited to explore more!
In response to those having difficulty with their thermometers, I rarely use one, and when I do, it’s primarily for back up. There are ways of checking your sugar while it’s cooking to see if it’s soft ball. Once you notice your sugar boil, keep an eye on it. It will start with small bubbles and they’ll get bigger and slower. Once you notice the bubbles are getting bigger, dip a spoon in the sugar, and immediately let it drip into a wide glass of cold water. Hot sugar is very dangerous so be careful not to touch it until it has landed into the cold water. Once in the water, you can stick your hand in and play with it. Try and ball it together. If its too loose, your not there yet. Just repeat this ever minute until you can just start to form it into a very soft ball (hence the term soft ball). If you wait too long and the sugar hardens right when you put it into the cold water, it’s way past the point you need for the recipe. Either scratch it or red velvet hard candies it is!
Hope that’s somewhat helpful. I’m sure you can find more information online about finding the soft ball stage of sugar without having a thermometer.
Now to go make me some red velvet fudge!
do you think that maybe you could use blue to match the footballs teams for the Superbowl ??
I tried this last night and I was so excited when I got home with all the ingredients but after it got to 238 I turned off the heat but it just kept boiling and getting hotter…..it got up to almost 300 then one recipe I read said to add the butter to make it cool faster so I tried that…..but the whole batch just turned to sugar
its a very tasty clump of red sugar….but not fudge 
….and ideas on what could have gone wrong? I want to try again in a couple days!
I made this recipe for Valentine’s Day and used both buttermilk and condensed milk. Did I miss something? No marshmallow? Mine tasted bitter! Suggestions because I would like to try again. I also tried to look up red velvet fudge on Pinterest and could not find it and only 1 fudge recipe.
wow, i have looked for this for soo long Thank you, im going to try this
I got the right consistency, but it tastes a little bitter…. I didn’t use the condensed milk though… so I might try that next time!
Thanks!
Sometimes food coloring, especially in large quantities, are bitter. Don’t know how to fix that though, unless maybe use a different brand.
This stuff is GORGEOUS! Cannot wait to try it!
I think I let mine cool too long (my candy thermometer is rather old and decidedly unprofessional). It turned dry and sugary! SO disappointing!! I also used the sweetened condensed milk, and it was extremely sweet. Hmmm… I think this warrants a second try.
I made a fudge following my microwave recipe for fudge & used raspberry chips instead of chocolate
chips. Now I can’t find the raspberry chips anywhere……not even around Christmas Holidays.
My Grandson loved the raspberry fudge. Wanted more myself.
Does anybody know where I can find the raspberry chips ?
Looks delicious! but how long do you let the fudge simmer before stirring?
Thanks a million!!
I want to know too! My fudge is syrupy and I think it’s because in only simmered for a minute!
I just made your fudge and so far it seems PERFECT!! I think I overheat it bcs it literally turned to fudge in my pot. But I just smashed it into a tray and into the fridge it went. The bearers tasted wonderful!!! I’m gonna make the red velvet hot cocoa later. Yippee!! I will say I didn’t wait till it dropped to
110, it was about 135 degrees when I added butter and started mixing.
YAY!!! You did great!
I had such a hard time getting the candy thermometer to reach 238. Then waiting for it to cool back down to 110. I took much too long.
I will not be making these again.
Sorry.
Hi Joyce… sounds like you may have a thermometer issue, not a recipe issue. Sorry there was any issue though. Happy baking.
I’ll have to try this but the best Red Velvet Fudge I have ever found was at Santa Land in Cherokee North Carolina its going to hard to beat..
this sounds great , I cant wait to try it …….
Made the fudge and it has an absolutely delicious taste! But I had to press it into the pan, and when cut crumbles like sand! Any ideas asto why, I’d love to remake a batch.
Hum…. in my experience too hard fudge means it was over-mixed or that it got too hot. I do apologize for any trouble you had!
was really excited to try this recipe for my upcoming christmas party and i to had a hard time with the recipe my fudge was hardening before i was able to add the butter and vanilla :/ i knew my thermomiter was off by at least 5 but i stopped boiling it at 225. oh well
Sorry Lynn! I have also had issues with fudge when I had a faulty thermometer… so I know how frustrating it can be! My apologies.
Hello. I too had a problem with the whole simmer after it reaches the highest temp. How long do u simmer? I’ve seen other ppl ask this and u are vague.
? I left it for a minute then turned off the burner and had to wait about 45 min for it to get down to 110. Is that normal? Then I stirred the heck outta it for 15 min and poured it into my pan. It did not set up at all. It is like a thick syrup (think hot fudge) after 2 hrs in my fridge!
My thermometer is brand new (this was my 1st fudge ever).
Meagan, once the fudge reaches 238 you begin the cooling process. And yes, this can take 45 minutes. A couple factors in why the fudge may not have set up are temperature and humidity. Did you beat the fudge by hand or use a hand mixer? I mentioned in my recipe that I used my mixer for 20 minutes. If you want, you can use what you have made over ice cream or cakes, like a ganache. You can also make red velvet hot cocoa! SO sorry that things didnt work out for the fudge. My apologies!
How long do u let fudge simmer?
Will the fudge thicken while it’s simmering? I’m making this fudge right now and I’m worried it’s not going to get any thicker! Even if my first batch doesn’t turn out I will make it again and try to figure out what I’m doing wrong with this one…
I’m excited to make this but I am scared that adding the sweeten condensed milk will make it too liquidy and throw off the consistency? Should I add more sugar or something to keep it not too liquid? Thanks
So first time making fudge ever and gave the bottom recipe a try. Overall it turned into fudge, but there were a couple quirks that I could really use some help understanding.
1. I used red gel coloring and even way more than recommended and it still didn’t turn red at all. Any tricks to this? I’ve made red velvet stuff before mixing the cocoa and food coloring before adding it to the other ingredients. Not sure if it would help?
2. The flavor was good but didn’t wow me – I feel it’s the cocoa. Just tasted like the cocoa powder. Any tips here? I’d like to try different chocolate maybe.
3. I got the fudge up to the temp miraculously but the simmer cool down was touch and go, it just wouldn’t decrease in temperature below like 170… In the end it still had a great texture but I gave up waiting for it to cool down all the way. Thoughts?
Lastly, the batch was very small, any tips to scaling it up?
Thanks so much for any tips, again, it set perfectly so id like to try getting the flavor and color perfect.
Does the sweet condensed milk replace some of the buttermilk or some of the sugar? Or both?