This Red Velvet Fudge is a delicious indulgence to add to any festive occasion. The rich, smooth fudge is topped with a sweet cream cheese layer for an extra special touch. This sweet treat will be sure to make your guests smile – it’s the perfect ending to any celebration!
Red Velvet is one of those desserts that is always a crowd pleaser no matter the time of year. If you love red velvet desserts you may also enjoy these Red Velvet Cinnamon Rolls, they are soft, fluffy and a great way to start off your day.
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❤️ Why You’ll Love This Recipe
- One of the reasons you’ll love this fudge is that it’s made with simple ingredients that are all commonly found in your pantry or at your local grocery store.
- You can totally freeze this fudge for later. So, keep that in mind as you decide whether you should make this dessert or not.
- The beautiful colors stand out, making it look amazing for a holiday dessert such as Christmas Day or Valentine’s Day.
- Plus, it’s easy enough to make for any day of the week.
🛒Ingredients
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- white baking chips – I like to use the Ghirardelli brand of chips, but you can use any brand that you have on hand.
- semisweet chocolate chips – I like to use Nestle, but you can use any brand that you prefer.
- vegetable shortening – The shortening will help your chocolate melt smoothly so don’t forget this ingredient.
- sweetened condensed milk – Make sure that you grab the sweetened milk, and not evaporated milk.
- red paste food coloring – Using food coloring paste instead of gel or liquid is important for this recipe.
- powdered sugar – Confectioners sugar brings a sweetness to this recipe that is unbeatable.
- cream cheese – Full fat cream cheese really works best. Make sure that you pick up the block style and not the whipped cream cheese.
- vanilla extract – I like to use pure vanilla extract in recipes like this one, because it adds a nice depth of flavor. Imitation will work also, if you need to keep it budget-friendly.
See the recipe card below for quantities.
🔪 How to Make Red Velvet Fudge
Making this homemade fudge is so simple. Just follow the instructions below and you will a creamy and rich fudge that looks amazing in no time at all.
Step 1: Prepare your baking dish
Spray a 9×13 casserole dish with nonstick cooking spray. Line with parchment paper and spritz the paper with more nonstick cooking spray or grease with butter.
Step 2: Melt the chocolate and shortening
In a large microwave-safe bowl, add 3 ¼ cups white baking chips, all of the chocolate chips, and 2 teaspoons of vegetable shortening.
Step 3: Continue melting the chocolate until it’s completely smooth
Microwave the chocolate on high for 1 minute. Stir vigorously to allow the chocolate to continue melting with the residual heat. Return the chocolate to the microwave and heat in 15-second intervals, stirring well between each, until the chocolate mixture is smooth.
Step 4: Add the condensed milk, and food coloring
To the chocolate, add the condensed milk and food coloring, stirring until combined. Stir in 1 cup powdered sugar. Transfer the chocolate to the prepared dish and spread it evenly.
Step 5: Melt the white chocolate for the cream cheese layer
In a clean microwave-safe bowl, add the remaining white baking chips and shortening, heating on high for 1 minute. Stir vigorously to allow the chocolate to continue melting with the residual heat. Return the chocolate to the microwave and heat in 15-second intervals, stirring well between each, until the chocolate mixture is smooth.
Step 6: Add the cream cheese and vanilla
Add the cream cheese and vanilla extract to the chocolate. Beat with an electric mixer until smooth. Slowly add and beat the remaining powdered sugar into the chocolate until smooth.
Step 7: Chill the fudge
Transfer the white chocolate mixture to the prepared dish and spread over the red fudge layer. Refrigerate for at least 2 hours or until firm.
Step 8: Slice the fudge
Remove the fudge from the baking dish by lifting the edges of parchment paper. Heat a large knife under hot running water. Wipe dry and cut the fudge into squares, reheating and drying the knife between cuts.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Drizzle on top – don’t forget that fudge is delicious as is, but if you add a little chocolate drizzle on top, you are going to experience a new level of awesome.
- Nuts – Before the fudge sets add some chopped nuts to the cream cheese layer. I think chopped pecans and chopped walnuts will work amazing for this recipe.
- Sprinkles – you can make a variation of this fudge by adding as many sprinkles as you’d like. It’s supposed to taste like red velvet, but the sprinkles will add a sweet twist.
Check out this Valentine’s Day Bark for another fun recipe.
🥄 Equipment
- 9×13 baking dish
- large microwave safe bowls
- hand mixer
- large knife
🥫 Storage
Storage – Cut up the fudge, add the fudge in layers to an airtight container. Use wax paper or parchment paper to separate the pieces from each other. That way nothing sticks together. Place the fudge on the countertop or in the freezer, depending on how you want to store it.
It’s recommended to store fudge at room temperature because the fridge is notorious for drying it out!
Freezing – Fudge can be frozen in a freezer-safe container or bag for up to three months. Make sure to use parchment paper between the layers. Thaw on the counter for a couple of hours before enjoying.
💭 Tips
Here are a few tips to make sure that your red velvet fudge turns out perfectly every time that you make it.
- I don’t recommend using liquid food coloring for this recipe, liquid can cause the fudge to become runny.
- Do not overheat the chocolate chips when melting, as they can burn quickly. Stop microwaving the chocolate at 15-second intervals and stir vigorously in between each interval until all of the chips have melted.
- Be sure to allow your fudge to fully harden before you try to cut it.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The most basic ingredients for fudge are sugar, milk, and butter. Usually, marshmallow fluff or evaporated milk is also added.
The biggest secret to making fudge is to use a heavy pan that distributes heat well! Obviously, if you aren’t baking your fudge, you just need to heat the ingredients up thoroughly as you’re making the fudge.
If you’re making fudge and it’s not hardening, it’s most likely because you didn’t heat up the ingredients well enough. Sometimes the case is that the ingredients weren’t cooked at a hot enough temperature.
Paste food coloring is thicker than liquid or gel. The paste food coloring is what really makes the colors of this fudge stand out.
🍽 More Valentine’s Day Dessert Recipes
Do you enjoy Valentine’s Day desserts? Try these delicious recipes:
🧾Easy Red Velvet Fudge recipe
Want to make this delicious recipe? Print the recipe card below, or toggle on Cook Mode to prevent your screen from going dark. Not ready to cook this recipe yet? Pin this recipe so you can find it later.
Red Velvet Fudge
Equipment
- 9×13 baking dish
- Parchment Paper
- mixing bowls
Ingredients
- 24 ounces white baking chips divided
- ⅔ cup semisweet chocolate chips
- 3 teaspoons vegetable shortening divided
- 14 ounces sweetened condensed milk
- 1 ½ teaspoons red paste food coloring
- 4 cups powdered sugar divided
- 6 ounces cream cheese softened
- 1 teaspoon vanilla extract
Instructions
- Spray a 9×13 casserole dish with nonstick cooking spray. Line with parchment paper and spritz the paper with more nonstick cooking spray or grease with butter.
- In a large microwave-safe bowl, add 3 ¼ cups white baking chips, all of the chocolate chips, and 2 teaspoons of vegetable shortening.
- Microwave the chocolate on high for 1 minute. Stir vigorously to allow the chocolate to continue melting with the residual heat. Return the chocolate to the microwave and heat in 15-second intervals, stirring well between each, until the chocolate mixture is smooth.
- To the chocolate, add the condensed milk and food coloring, stirring until combined. Stir in 1 cup powdered sugar.
- Transfer the chocolate to the prepared dish and spread evenly.
- In a clean microwave-safe bowl, add the remaining white baking chips and shortening, heating on high for 1 minute. Stir vigorously to allow the chocolate to continue melting with the residual heat. Return the chocolate to the microwave and heat in 15-second intervals, stirring well between each, until the chocolate mixture is smooth.
- Add the cream cheese and vanilla extract to the chocolate. Beat with an electric mixer until smooth. Slowly add and beat the remaining powdered sugar into the chocolate until smooth.
- Transfer the white chocolate mixture to the prepared dish and spread over the red fudge layer.
- Refrigerate for at least 2 hours or until firm.
- Remove the fudge from the baking dish by lifting edges of parchment paper.
- Heat a large knife under hot running water. Wipe dry and cut the fudge into squares, reheating and drying the knife between cuts.
Notes
- Red Velvet Cream Cheese Fudge can be frozen, but prior to enjoying it, you’ll want to take it out of the freezer and place it on the countertop. Within a few hours, you’ll be enjoying a delicious slice of homemade fudge!
- I don’t recommend using liquid food coloring for this recipe, liquid can cause the fudge to become runny.
- Be sure to allow your fudge to fully harden before you try to cut it.
- Store fudge the fudge at room temperature for up to one week.
Nutrition
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