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 Recipe

Red Velvet Fudge

Prep Time 15 minutes
Cook Time 25 minutes
cool 1 hour
Total Time 40 minutes
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.


  • 2 c white sugar
  • 1/4 c cocoa
  • 1 c buttermilk
  • 3 tbsp. butter
  • 1 tsp. vanilla
  • 1 tsp. red gel food coloring


  • 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!!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

  2. 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 : (

  3. 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!

  4. 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!)

  5. 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?

  6. 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!

  7. 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!

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