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!!
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 : )