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!!
Another brilliant recipe. Thank you! I could make a different and exciting dish every night just from your website. Love it!
Did you end up using salted or unsalted butter? Just curious 🙂
This recipe looks really good. I think I may have to give it a try.
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.
This looks awesome!!! I am so going to make it……I LOVE red velvet.
@shannon haas-i think you should probably try to bake this for lover boy:)
Okay, I have to say when I saw the instructions for your first version of the fudge, I was upset that you were calling it red velvet, because white chocolate and cherry are not the right flavors at all! But I’m glad I kept reading, because the second one sounds not only true to form but delicious! I love making fudge–it is by far the easiest candy to make. I’ll definitely try this. Oh, and whoever asked for a red velvet cake recipe, the best one that I’ve found is from the Kiss My Bundt cookbook by Chrysta Wilson: http://www.amazon.com/Kiss-My-Bundt-Recipes-Award-Winning/dp/0977412024/ref=sr_1_1?s=books&ie=UTF8&qid=1315278647&sr=1-1
It’s amazingly moist and wonderful! I always have requests for more.
I’m so loving this recipe/idea. I wonder if I could use beet juice for the color to keep it natural. hmmmmmm
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
I love this idea,I have got to try it!! Can you add a cream cheese fudge icing are the icing are does it already taste like it has the icing?
I WOULD LIKE TO SHARE MY IDEA WITH YOU ALL,I MAKE THE GOURMET CHOCOLATE FUDGE WITH PECANS,AND BUY A CAN OF GERMAN CHOCOLATE ICING AND PUT ON THE TOP AND IT IS OUT OF THIS WORLD! I JUST CALL IT GERMAN CHOCOLATE FUDGE.I HOPE YOU ALL WILL TELL ME WHAT YOU THINK ABOUT IT,AND THANK YOU SO MUCH FOR THE RED VELVET RECIPE!! I LOVE IT!!