Red Velvet Fudge
intro
Velvety, cocoa-kissed red fudge marbled with tangy cream cheese, boasting classic red velvet flavor and a smooth, melt-in-your-mouth texture.
Ingredients
Steps
Prep pan and ingredients
Line a 20cm (8x8 inch) square baking pan with parchment paper, leaving 5cm (2-inch) overhangs on two opposite sides to act as lift handles later. Cut the room-temperature full-fat cream cheese into 2.5cm (1-inch) cubes, place in a small bowl, and mash gently with a fork to remove any firm lumps; set aside.
Melt fudge base
Add 340 grams white chocolate chips, the full 396 gram can of sweetened condensed milk, and 1/4 teaspoon fine sea salt to a medium heatproof glass bowl. Set the bowl over a saucepan of gently simmering water (double boiler setup, ensure the bowl does not touch the water) over medium-low heat. Stir constantly with a silicone spatula for 3-4 minutes until all chocolate is fully melted and the mixture is completely smooth with no lumps.
Mix red velvet flavor
Carefully lift the bowl off the double boiler and set on a heatproof surface. Stir in 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, 1 teaspoon white distilled vinegar, and 1 teaspoon gel red food coloring. Stir vigorously for 1 full minute until the cocoa is fully dissolved, the mixture is a uniform deep crimson color, and no streaks of cocoa or food coloring remain.
Create cream cheese swirl
Pour the smooth red fudge base into the prepared parchment-lined pan, spreading it into an even layer with the spatula. Drop the reserved cubed cream cheese in tablespoon-sized dollops evenly across the fudge surface. Drag a butter knife through the dollops in a zig-zag motion, making 3-4 full passes across the pan, to create a marbled swirl effect; do not overmix, as distinct red and white streaks should remain visible.
Chill fudge to set
Cover the pan tightly with plastic wrap, pressing the wrap directly against the surface of the fudge to prevent a dry skin from forming as it chills. Place the pan on a level middle shelf in the refrigerator for 2 full hours, until the fudge is completely firm to the touch and does not leave an indent when pressed lightly with a clean finger.
Cut and portion fudge
Once fully set, use the parchment paper overhangs to lift the entire solid fudge block out of the pan and transfer to a wooden cutting board. Peel the parchment away from the fudge sides, then use a sharp knife heated under hot running water for 10 seconds and wiped dry between cuts to slice the fudge into 16 equal 2.5cm (1-inch) square pieces. Serve chilled or at cool room temperature.
Tips
2.Ensure no water droplets from the double boiler or wet utensils get into the melted chocolate, as even a tiny amount of water will cause the chocolate to seize into a grainy, lumpy mess that cannot be fixed.
3.For the cleanest, smoothest cuts, heat your knife under hot running water for 10 seconds and wipe it completely dry between every slice; this prevents the fudge from sticking to the blade and tearing the marbled surface.
OMG this fudge is SO good! I brought it to my church potluck last Sunday and people were begging me for the recipe before service even ended. The marbled swirl looks so fancy but it was actually super easy to pull off, even for someone like me who burns chocolate 9 times out of 10. My kids kept sneaking pieces out of the fridge before it was even done chilling! Will 100% be making this for our holiday cookie plates this year.
Game changer alert! I’ve tried so many red velvet fudge recipes that come out grainy or way too artificial tasting, but this one is perfectly creamy and has that exact subtle cocoa tang I love. The white chocolate swirl balances it out so well, no weird food coloring aftertaste at all. Super straightforward directions, the 2 hour chill time is totally hands off so I was able to knock out a bunch of other meal prep while it set. 10/10. Quick side note — I used salted butter instead of unsalted because that’s all I had, and it still turned out amazing!
Quick question — can I make this with semi-sweet chocolate instead of white chocolate for the swirl? My husband hates white chocolate so I’m trying to tweak it for his birthday this weekend, but I don’t want to mess up the texture!
Made this for my daughter’s soccer team snack table and it was a total hit! All the girls were going back for seconds, and even a couple of the coaches asked where I got the recipe. I was worried the red velvet would be too rich, but it’s perfectly balanced. Only note is I lined my pan with parchment paper like the recipe says and it popped right out no problem, don’t skip that step y’all!
Made this for our dorm floor movie night and it was gone in 10 minutes flat! So easy to make in our tiny shared kitchen too, no fancy equipment needed. I added a tiny sprinkle of flaky sea salt on top right before chilling and it took it to the next level, highly recommend that little hack. Perfect treat for a low-key night with friends, will definitely be making this again for our next study break!