Red Velvet Fudge

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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  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.


Red Velvet Fudge


  • Ingredients:
  • 2 cups white sugar
  • 1/4 cup cocoa
  • 1 cup buttermilk
  • 3 tablespoons butter
  • 1 tsp vanilla
  • 1 tsp red gel food coloring


  1. 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.
  2. 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)
  3. Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
  4. Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.
  5. Allow fudge to cool to 110 degrees and add butter and vanilla.
  6. 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.)
  7. Place in prepared pan and allow to cool, usually 1-2 hours.
  8. 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!!





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  1. Ai says

    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??

    • Anne says

      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.

  2. says

    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!

  3. says

    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. :)

  4. says

    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

  5. says

    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

  6. Catherine says

    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!

  7. says

    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.

  8. Gwendolyn McBee says

    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!

  9. says

    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!

  10. Via says

    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!