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Red Velvet Fudge Recipe

Red Velvet Fudge

This Red Velvet Fudge is a no-bake, creamy, festive candy with a red velvet cocoa base and a tangy cream cheese frosting–style swirl. Perfect for holidays, Valentine’s Day, gifting, or whenever you want a rich red velvet treat without turning on the oven.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Course Candy, Dessert
Cuisine American
Servings 36 pieces
Calories 160 kcal

Ingredients
  

  • 3 cups white chocolate chips about 18 oz / 510 g; good-quality brand for best texture
  • 1 can sweetened condensed milk 14 oz / 396 g; not evaporated milk
  • 2 tablespoons unsalted butter
  • 2-3 teaspoons unsweetened cocoa powder start with 2 teaspoons; Dutch-process or natural
  • 1-1 1/2 teaspoons red gel food coloring add to desired shade; gel preferred over liquid
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 4 oz cream cheese 113 g; full-fat block cream cheese, softened to room temperature
  • 1 tablespoon unsalted butter softened
  • 1 cup powdered sugar about 120 g; sifted
  • 1 cup white chocolate chips about 6 oz / 170 g; melted for cream cheese layer
  • 1 teaspoon pure vanilla extract for cream cheese swirl
  • salt pinch, for cream cheese swirl
  • white nonpareils or heart sprinkles optional, for topping
  • crushed red velvet or chocolate sandwich cookies optional, for topping
  • cocoa powder optional, light dusting before serving

Instructions
 

  • Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving overhang on two sides as handles. Lightly mist with nonstick spray if desired.
  • In a medium saucepan, combine 3 cups white chocolate chips, 1 can (14 oz) sweetened condensed milk, and 2 tablespoons unsalted butter.
    3 cups white chocolate chips, 1 can sweetened condensed milk, 2 tablespoons unsalted butter
  • Warm the mixture over low heat, stirring constantly, until the white chocolate is mostly melted and the mixture is smooth. Keep the heat low to prevent the white chocolate from seizing.
    3 cups white chocolate chips, 1 can sweetened condensed milk, 2 tablespoons unsalted butter
  • Remove from heat and stir in 2–3 teaspoons unsweetened cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt until no cocoa streaks remain. Add 1–1 1/2 teaspoons red gel food coloring a little at a time, stirring until you reach your desired red velvet color.
    2-3 teaspoons unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt, 1-1 1/2 teaspoons red gel food coloring
  • Quickly pour the red velvet fudge into the prepared pan. Spread into an even layer and gently tap the pan on the counter to release any air bubbles.
  • In a medium mixing bowl, beat the softened cream cheese and 1 tablespoon unsalted butter with a hand mixer until very smooth and creamy, scraping down the sides of the bowl as needed.
    4 oz cream cheese, 1 tablespoon unsalted butter
  • Gradually add 1 cup sifted powdered sugar, about 1/4 cup at a time, beating on low speed until fully incorporated and smooth.
    1 cup powdered sugar
  • In a separate heat-safe bowl, gently melt 1 cup white chocolate chips in the microwave at 50% power in 20–30 second bursts, stirring between each, until smooth; or melt over a double boiler.
    1 cup white chocolate chips
  • Beat the melted white chocolate, 1 teaspoon vanilla extract, and a pinch of salt into the cream cheese mixture until thick, smooth, and fudge-like. Work fairly quickly so it stays spreadable.
    1 cup white chocolate chips, 1 teaspoon pure vanilla extract, salt
  • Drop spoonfuls of the cream cheese fudge mixture over the still-soft red velvet layer. Use a butter knife or skewer to gently swirl the white mixture into the red in a few figure-eight motions, being careful not to over-swirl.
  • If desired, sprinkle white nonpareils, heart sprinkles, or crushed cookies over the top and press lightly. Cover the pan and refrigerate for at least 2–3 hours, or until fully firm (overnight for cleanest slices).
    white nonpareils or heart sprinkles, crushed red velvet or chocolate sandwich cookies
  • Lift the chilled fudge from the pan using the parchment handles and place on a cutting board. Use a sharp knife (warmed under hot water and wiped dry, if desired) to cut into about 36 small squares. Serve chilled or slightly cool.

Notes

Storage: Because this fudge contains cream cheese, store it refrigerated in an airtight container for up to 7 days, layering pieces with parchment or wax paper. For longer storage, freeze pieces on a parchment-lined tray, then transfer to a freezer-safe container for up to 2 months; thaw in the refrigerator. Serve slightly chilled for the best texture.
Tips: Use good-quality white chocolate and keep the heat low to avoid graininess. Gel food coloring works best for a vivid red without thinning the fudge. Let the fudge chill completely before cutting for the neatest squares. The recipe can be doubled and made in a 9×13-inch pan; allow extra chilling time.

Nutrition

Calories: 160kcal
Keyword Cream Cheese Fudge, Holiday Fudge, No Bake Dessert, Red Velvet Fudge, Valentine’s Day Fudge, White Chocolate Fudge
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