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.
If you ever try this, please let me know what you think!
Happy Holidays!
Red Velvet Fudge
Ingredients
- 2 c white sugar
- 1/4 c cocoa
- 1 c buttermilk
- 3 tbsp. 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
*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!
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!!
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.