Red Velvet Fudge
This Red Velvet Fudge is melt in your mouth amazing, it makes a great treat for any holiday party or get together. With Christmas just around the corner this should be on your list of holiday treats to make.
Ingredients:
3 C sugar
¾ C unsalted sweet cream butter
⅔ C half and half cream
2 C white chocolate chips
1 7 oz jar marshmallow creme
1 tsp vanilla
1 C semi-sweet chocolate chips
3 TBSP red food coloring
Stove Top Directions:
Line a 9×9 baking pan with parchment paper folding it over the edges of the pan.
Place semi-sweet chocolate chips and food coloring in a bowl. Set aside.
Place butter in a large saucepan.
Add the sugar and half & half cream; mix well.
Combine the white chocolate chips and marshmallow creme
Stir in the vanilla, white chocolate chips, marshmallow creme into the butter sugar mixture until very smooth
Immediately transfer about ½ of the hot white chocolate mixture to the chocolate chips and food coloring
Stir well with a spatula or wooden spoon until chocolate chips are completely melted and incorporated.
Working quickly and using 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan.
When complete, jiggle the pan to smooth surface.
Take a small knife, and run the blade back and forth through the fudge to create the swirly effect.
Cool completely.
Use the extra parchment paper on the sides to lift fudge from pan before cutting into squares.
| Servings |
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- 3 Cup sugar
- ¾ Cup unsalted sweet cream butter
- ⅔ Cup half and half cream
- 2 Cup white chocolate chips
- 7 Ounce jar marshmallow creme
- 1 teaspoon vanilla
- 1 Cup semi-sweet chocolate chips
- 3 tablespoon red food coloring
Ingredients
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- Line a 9x9 baking pan with parchment paper folding it over the edges of the pan.
- Place semi-sweet chocolate chips and food coloring in a bowl. Set aside.
- Place butter in a large saucepan.
- Add the sugar and half & half cream; mix well.
- Combine the white chocolate chips and marshmallow creme
- Stir in the vanilla, white chocolate chips, marshmallow creme into the butter sugar mixture until very smooth
- Immediately transfer about ½ of the hot white chocolate mixture to the chocolate chips and food coloring
- Stir well with a spatula or wooden spoon until chocolate chips are completely melted and incorporated.
- Working quickly and using 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan.
- When complete, jiggle the pan to smooth surface.
- Take a small knife, and run the blade back and forth through the fudge to create the swirly effect.
- Cool completely.
- Use the extra parchment paper on the sides to lift fudge from pan before cutting into squares.
