Red Velvet Fudge
I already have one red velvet fudge recipe on my site, and while it is delicious, it is completely different from this recipe. (and I can proudly say that both of these recipes are original!)
Servings: 24 yields
Ingredients
- 4 1/2 c confectioners sugar
- 1 c cocoa powder
- 12 tbsp. 1 1/2 sticks unsalted butter, room temperature
- 1/2 c whole milk room temperature
- 1 one-ounce bottle Red McCormick® food coloring
- 1 tsp. apple cider vinegar
- 1 12-ounce bag of milk chocolate chips or 12 ounces good quality chocolate, chopped
- 1 tbsp. cocoa powder - optional
Instructions
- In a small bowl, sift together the confectioners' sugar and cocoa powder.
- In the bowl of a stand mixer, add butter and whisk for 2 minutes on high speed.
- Turn the mixer off and add in sugar/cocoa mixture.
- With mixer on low speed, add in milk, red food coloring and vinegar. (Carefully pour in food coloring into the center of the butter mixture)
- Whisk on low/medium low speed until smooth.
To make fudge:
- In the microwave in a large bowl, melt chocolate for 1 minutes, stir, then in 30 second increments until mostly melted.
- Add 2 cups of red velvet frosting and stir until fully combined. (you will have some frosting left over.
- Store in an airtight container for up to 3 months)
- Press fudge into a 9x13 pan lined with parchment.
- Chill for 2 hours.
- When ready to serve cut into 1x1 pieces.
- Right before serving sprinkle with cocoa powder. (cocoa will turn darker the longer it sits on the fudge)