Red Velvet Fudge

filed under: Candy on December 10, 2010

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.

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No such luck.

I couldnt even find a match for ‘red velvet fudge’.

I was totally dejected.

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Then it hit me… I could create a recipe!

At the very least, significantly modify an existing one.

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I started here, with Martha’s Foolproof Holiday Fudge.

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I added food coloring and used white chocolate chips and red cherry flavored chips.

Talk about significant modifications. *snort*

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Thing is, this recipe is just not my favorite.  It was good, but not mind blowing.

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(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.

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If you ever try this, please let me know what you think!

Happy Holidays!

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Red Velvet Fudge
Prep Time
15 mins
Cook Time
25 mins
cool
1 hr
Total Time
40 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: Red Velvet Fudge
Servings: 25 small squares
Author: Amanda Rettke
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
  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.

  2. Make sure you have some extra on all four sides.
  3. 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)

  4. Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
  5. Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.
  6. Allow fudge to cool to 110 degrees and add butter and vanilla.
  7. 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.)

  8. Place in prepared pan and allow to cool, usually 1-2 hours.
  9. 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!

 

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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Comments

  • Brenda @ a farmgirl's dabbles says:

    Beautiful! I love everything red velvet, and I love this new twist.

  • Jen @ My Kitchen Addiction says:

    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!

  • Pernille says:

    Are your temperatures in your recipe in fahrenheit or celcious?

  • The Italian Dish says:

    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.

  • Hazel says:

    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.

  • Pam says:

    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!!

  • Megan P says:

    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

  • Erin says:

    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 :)!!

  • DessertForTwo says:

    Wow! Found you through Tasty Kitchen and I’m so impressed! Bookmarking you for sure 🙂

  • Robyn | Add a Pinch says:

    Oh my goodness gracious! Red velvet is my absolute favorite cake, cupcake, cookie, everything. And now — fudge and cocoa! Heaven!

  • susan says:

    how did i miss this. this is crazy! i love the idea of red velvet fudge. what will you think of next?

  • Donna says:

    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.)

  • Izza says:

    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!

  • Pernille says:

    I made this the other day.. but it never got firm! It stayed liquid.. :-/
    I don’t know what happened..

  • Heather says:

    Brilliant. Completely brilliant!

  • Janet says:

    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!

    • Amanda says:

      So sorry Janet!! I just feel awful when it doesnt work like it supposed to.

  • Kristen | Menuism.com says:

    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!

  • abenk says:

    pleased to meet your blog…
    COME VISIT ME…OK…thank you very much

  • Jen says:

    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!

  • Livininthekitchen.wordpress.com says:

    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 : )

  • Hypnotherapy London says:

    Another brilliant recipe. Thank you! I could make a different and exciting dish every night just from your website. Love it!

  • Bakingbabe88 says:

    Did you end up using salted or unsalted butter? Just curious 🙂

  • Kim Wood says:

    This recipe looks really good. I think I may have to give it a try.

  • Phyllis says:

    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.

  • Tammy says:

    This looks awesome!!! I am so going to make it……I LOVE red velvet.