Go Back
+ servings
square close up image of red velvet fudge on a white plate

Red Velvet Fudge

Is there anything more decadent than red velvet fudge? This sweet and creamy treat is the perfect way to satisfy your cravings. Best of all, it's easy to make at home!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Servings: 50 Pieces
Calories: 165kcal
Author: Wendy

Ingredients

  • 24 ounces white baking chips divided
  • 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 9x13 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

Serving: 1Piece | Calories: 165kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 87mg | Fiber: 1g | Sugar: 23g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg