Hey there! Want to know my favorite easy dessert? It’s this Red Velvet Fudge. I first made it when I didn’t have time to bake a whole cake. This fudge tastes just like red velvet cake, but it’s so much easier to make. No baking needed! Just melt everything in a pot, pour it in a pan, and let it chill. It looks super fancy with those pretty white swirls on top, but it’s actually super simple to make.
I love making this fudge for parties or as gifts. Here’s a tip: Make extra! These little red squares disappear fast. They’re so creamy and delicious with just the right hint of chocolate flavor. Plus, they keep well in the fridge, so you can make them ahead of time.
Want to try something that looks impressive but is actually really easy? This recipe is perfect for you. Let’s make some Red Velvet Fudge!
Why You’ll Love This Recipe
- No Baking Required: Perfect for hot summer days or when you don’t want to use the oven
- Make-Ahead Friendly: Ideal for holiday gifting or preparing for parties
- Classic Flavor: Captures the beloved red velvet taste in fudge form
- Impressive Presentation: Beautiful marbled top makes it perfect for gifting
- Versatile: Easy to customize with different mix-ins and toppings
- Foolproof: Simple steps with detailed instructions ensure success every time
Quick Facts
Red Velvet Fudge is a creamy, no-bake dessert that captures the beloved flavor of red velvet cake in fudge form. It combines white and semi-sweet chocolate with rich cocoa powder and red food coloring to create that classic red velvet taste and signature deep red color.
Topped with elegant swirls of white chocolate, this fudge has a smooth, melt-in-your-mouth texture and a perfect balance of vanilla and chocolate flavors, just like its cake counterpart. It’s a simpler way to enjoy the red velvet taste without having to bake a whole cake.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Skill Level: Beginner
- Servings: 36 squares
- Calories: 125 per square
Equipment Needed
- Medium Heavy-Bottom Saucepan: Ensures even heat distribution and prevents chocolate from burning
- Silicone Spatula: Best for scraping sides and folding ingredients without scratching your pan
- 8×8-inch Baking Dish: Creates the perfect thickness for fudge squares
- Parchment Paper: Enables easy removal and clean cuts
- Candy Thermometer: Optional but helpful for achieving perfect consistency
- Digital Scale: For precise measurements (especially important for chocolate work)
- Offset Spatula: Helps achieve a perfectly smooth top
- Sharp Chef’s Knife: Essential for clean cuts without crumbling
- Heat-Safe Bowl: For melting white chocolate topping
Ingredients
For the Fudge Base:
- 2 cups white chocolate chips (high-quality like Ghirardelli recommended)
- 1 cup semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- 1 tbsp unsweetened cocoa powder (Dutch-processed preferred)
- 1-2 tsp red gel food coloring
- ¼ tsp fine sea salt
For the Topping:
- ½ cup white chocolate chips for swirling
- Optional garnishes: crushed Oreos, red velvet cake crumbs, or sprinkles
How To Make
1. Take out your 8×8-inch baking pan and line it with parchment paper. Let the paper hang over the sides – this will help you lift the fudge out later. Spray the paper lightly with cooking spray.
2. Get your saucepan and put it on the stove over low heat. Add your white chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, and melted butter. Keep stirring until everything is melted and smooth. Don’t rush this part – keep the heat low and stir constantly so the chocolate doesn’t burn.
3. Once everything is melted, take the pan off the heat. Add your vanilla extract, cocoa powder, red food coloring, and salt. Stir well until the color is even and there are no streaks. If you want the color darker, add a bit more red food coloring.
4. Pour your mixture into your lined pan. Use your spatula to spread it evenly and smooth out the top. Tap the pan gently on the counter a few times to get rid of any air bubbles.
5. Now for the pretty part: melt your extra white chocolate chips in the microwave in 30-second bursts, stirring in between, until smooth. Drizzle this over your red fudge. Take a toothpick or the tip of a knife and gently swirl the white chocolate to make a pretty pattern.
6. Put the pan in the refrigerator and let it chill for at least 2 hours. The fudge needs to be completely firm before you cut it.
7. When it’s firm, lift the fudge out of the pan using the parchment paper. Use a sharp knife to cut it into squares. For clean cuts, run your knife under hot water and dry it between cuts.
Store your fudge in an airtight container. Keep it in the fridge if your kitchen is warm, or leave it at room temperature if your house is cool. It’ll stay good for about a week – if it lasts that long!
Pro Tips for Perfect Fudge
- Temperature Matters: Keep heat low and steady to prevent chocolate from seizing
- Quality Ingredients: Use high-quality chocolate chips for better melting and taste
- Color Control: Add food coloring gradually to achieve desired shade
- Smooth Finish: Tap pan on counter several times to remove air bubbles
- Clean Cuts: Run knife under hot water and dry between cuts
- Room Temperature: Let fudge sit 10 minutes before cutting
Troubleshooting Common Issues
- Grainy Texture: Caused by overheating – keep temperature low and steady
- Not Setting: Ensure proper chocolate-to-condensed milk ratio
- Dull Appearance: Could be from moisture – keep water away from chocolate
- Crumbly When Cutting: Let warm slightly before cutting
- Color Issues: Use gel coloring and add gradually
Storage Instructions
- Room Temperature: Up to 3 days in airtight container
- Refrigerated: Up to 2 weeks in airtight container
- Frozen: Up to 3 months, wrapped well
- Thawing: Overnight in refrigerator
Variations
- Cream Cheese Swirl
- Mix 4 oz softened cream cheese with ¼ cup powdered sugar
- Swirl into fudge before adding white chocolate top
- Nutty Version
- Add ½ cup finely chopped pecans or walnuts
- Sprinkle extra nuts on top before swirling
- Cookie Crumb
- Add ½ cup crushed Oreos to base
- Sprinkle more on top before setting
- Cheesecake-Inspired
- Add ½ tsp cream cheese flavoring to base
- Top with graham cracker crumbs
Serving Suggestions
- Pair with coffee or hot chocolate
- Serve on dessert platters with other holiday treats
- Package in decorative boxes for gifting
- Create a fudge board with various flavors
- Add to cookie boxes or holiday assortments
Dietary Modifications
Dairy-Free Version
- Use dairy-free white chocolate chips
- Substitute coconut condensed milk
- Use plant-based butter
Reduced Sugar Option
- Use sugar-free chocolate chips
- Look for sugar-free condensed milk alternatives
- Reduce white chocolate topping
FAQs
Q: Can I use milk chocolate instead of semi-sweet? A: Yes, but the fudge will be sweeter overall.
Q: Why is my fudge not setting properly? A: Ensure proper chocolate-to-condensed milk ratio and adequate chilling time.
Q: Can I use liquid food coloring? A: Gel coloring is preferred as liquid can affect texture.
Q: How far ahead can I make this? A: Up to 2 weeks when refrigerated, 3 months if frozen.
Q: Can I double the recipe? A: Yes, use a 9×13 pan and increase chill time by 30 minutes.
And there you have it, your very own batch of creamy Red Velvet Fudge!
Did you try this recipe? I’d love to see how it turned out! leave a comment below. If you loved it as much as my family does, don’t forget to save this recipe for later and share it with your friends.
Recipe Card
The Best Red Velvet Fudge Recipe
Ingredients
For the Fudge Base:
- 2 cups white chocolate chips high-quality like Ghirardelli recommended
- 1 cup semi-sweet chocolate chips
- 1 can 14 oz sweetened condensed milk
- 2 tbsp unsalted butter melted
- 1 tsp pure vanilla extract
- 1 tbsp unsweetened cocoa powder Dutch-processed preferred
- 1-2 tsp red gel food coloring
- ¼ tsp fine sea salt
For the Topping:
- ½ cup white chocolate chips for swirling
- Optional garnishes: crushed Oreos red velvet cake crumbs, or sprinkles
Instructions
- Take out your 8×8-inch baking pan and line it with parchment paper. Let the paper hang over the sides – this will help you lift the fudge out later. Spray the paper lightly with cooking spray.
- Get your saucepan and put it on the stove over low heat. Add your white chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, and melted butter. Keep stirring until everything is melted and smooth. Don’t rush this part – keep the heat low and stir constantly so the chocolate doesn’t burn.
- Once everything is melted, take the pan off the heat. Add your vanilla extract, cocoa powder, red food coloring, and salt. Stir well until the color is even and there are no streaks. If you want the color darker, add a bit more red food coloring.
- Pour your mixture into your lined pan. Use your spatula to spread it evenly and smooth out the top. Tap the pan gently on the counter a few times to get rid of any air bubbles.
- Now for the pretty part: melt your extra white chocolate chips in the microwave in 30-second bursts, stirring in between, until smooth. Drizzle this over your red fudge. Take a toothpick or the tip of a knife and gently swirl the white chocolate to make a pretty pattern.
- Put the pan in the refrigerator and let it chill for at least 2 hours. The fudge needs to be completely firm before you cut it.
- When it’s firm, lift the fudge out of the pan using the parchment paper. Use a sharp knife to cut it into squares. For clean cuts, run your knife under hot water and dry it between cuts.
- Store your fudge in an airtight container. Keep it in the fridge if your kitchen is warm, or leave it at room temperature if your house is cool. It’ll stay good for about a week – if it lasts that long!