This red velvet fudge is a perfectly decadent chocolate treat that’s a great flavor for winter. However, the color makes it equally nice for serving on Valentine’s Day for dessert! Thanks to your microwave, it’s incredibly easy to make this fudge, and you can do so in advance for convenience.
What is Red Velvet Fudge?
Red velvet fudge is a soft, rich, and creamy dessert inspired by the flavors of red velvet cake. It combines both white and semisweet chocolates along with sweetened condensed milk to create a luscious fudge base.
The red hue is achieved using food coloring, giving it the signature appearance of red velvet desserts. You can also use cream cheese chips (instead of white chocolate), or add cream cheese frosting to replicate the tangy note associated with red velvet cake!
This fudge has a smooth and velvety texture, making it a decadent treat. It can be topped with sprinkles, crushed cookies, or even a swirl of frosting for added personalization!
Red velvet fudge is popular around Valentine’s Day, Christmas, or as an elegant addition to dessert tables any time. It’s also great given as gifts since it can be made ahead and keeps well!
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Ingredients Needed
- 1 ½ cups semisweet chocolate chips (or dark chocolate)
- 1 ½ cups white chocolate chips (or cream cheese chips)
- 14-ounce can sweetened condensed milk
- 1 tsp red gel food coloring (or to preference)
- 1 tsp vanilla extract
- Pinch of salt
Ingredient Tips and Substitutions
- You can use regular red food coloring, but you’ll need more compared to the gel to get a red hue. Alternatively, you can omit it, and then you’ll have marble fudge instead!
- Any extract can be used. While vanilla is the right choice for red velvet, you can certainly swap it for peppermint or another extract to create flavor variations!
How to Make Red Velvet Fudge in the Microwave
- Line an 8×8 or 9×9 square pan with parchment paper or nonstick foil
- To a large microwave-safe bowl, add the semi-sweet chocolate chips and half the can of sweetened condensed milk
- Cook on high for 1 minute, then stir and cook in 30-second increments, stirring after each, until mixture is melted, smooth, and slightly thickened
- Stir in the teaspoon of vanilla extract, salt, and red gel food coloring, and set aside
- In a different microwave safe bowl, add the white chocolate chips and the remaining half the can of sweetened condensed milk
- Cook again in the microwave for 1 minute, and additional 30-second increments as needed until smooth (I did 2 minutes total in a 1000W microwave)
- Drop spoonfuls of the red chocolate mixture into your prepared pan, then pour the white chocolate mixture around it, to create a somewhat patchwork effect
- Once all the fudge is in the pan, run a butter knife back and forth across the fudge to create a marbled effect. You can add sprinkles or other decorative elements here if you want
- Place in the refrigerator until set (usually 3-4 hours, but overnight is fine as well)
- Remove from the pan, then cut into pieces (I usually do 1-2” pieces) and enjoy!
- Chocolate Strawberry Fudge
- Peppermint Patty Fudge
Recipe FAQs
Is Red Velvet Only Food Coloring?
No, red velvet is not just food coloring. While the vibrant red color is achieved with food coloring, the flavor profile of red velvet includes a cocoa base, also with the addition of vanilla.
In cakes, it also often has a slight tang, from ingredients like buttermilk or cream cheese. While buttermilk isn’t necessary in fudge, you can certainly use cream cheese chips or frost the fudge to mimic the flavor.
Can I Use Candy Melts?
Yes, you can use candy melts as a substitute for the white chocolate in red velvet fudge. Candy melts are easy to work with and provide a smooth texture.
However, they may lack the rich creaminess of high-quality white chocolate, which will slightly alter the final flavor of the fudge.
Why Did My Chocolate Chips Seize Up?
Chocolate chips can seize up if they come into contact with moisture or if they are overheated. To prevent this, melt the chocolate in short intervals in the microwave, stirring frequently.
Ensure all utensils and bowls are completely dry before starting.
Do I Have To Use Sweetened Condensed Milk?
Yes, sweetened condensed milk is an essential ingredient for most microwave fudge recipes, including red velvet fudge. It acts as a sweetener and provides the creamy texture that sets fudge apart from other confections.
Substituting it with other ingredients may affect the consistency and flavor of the fudge.
Pro Tips For the Best Red Velvet Fudge
- The red chocolate will be thicker than the white chocolate, simply due to the types of chocolate used
- It’s important not to overcook the chocolate too much, as it can seize and become difficult to work with
- Instead of marbling, you could also present this fudge with layers by pouring the red in first, then topping with the white before letting it set!
Storage and Serving Tips
- Run a sharp knife under hot water before cutting to achieve smoother edges!
- Store red velvet fudge in an airtight container. It keeps for 1-2 weeks at room temperature, or for up to 3 weeks in the fridge
- For longer term storage, you can freeze homemade fudge for up to 3 months. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or zippered bag. Thaw in the refrigerator or at room temperature before enjoying!
- Red Velvet Hot Chocolate
- Bailey’s Red Velvet Martini
Final Thoughts
This easy red velvet fudge recipe is a perfectly decadent treat with a rich chocolate flavor! As a white and red fudge, it’s ideal for Christmas, winter, Valentine’s Day, and more, since it always looks great on a dessert table.
While I won’t call it no fail, this is an easy fudge recipe to make, which comes out reliably well for me. I love to prep it a day or two ahead, and then I have a low-stress dessert option. It’s also a great alternative to cookies for your holiday cookie tray!
Pair your fudge with one of my delicious Red Velvet Drinks for the ultimate dessert combination!
Red Velvet Fudge (Microwave Recipe)
Equipment
- Square pan (8×8 or 9×9 inch)
- Spatula (or spoon)
- Butter knife
Ingredients
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups white or cream cheese chocolate chips
- 14 ounce can sweetened condensed milk
- 1 tsp red gel food coloring (or to preference)
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Line an 8×8 or 9×9 square pan with parchment paper or nonstick foil
- Add the semisweet chocolate chips and half the can of sweetened condensed milk to a microwave safe bowl. Cook on high for 1 minute, then stir and (if needed) cook in 30-second increments, stirring after each, until mixture is melted, smooth, and slightly thickened. Stir in the vanilla extract, salt, and red gel food coloring, and set aside1 ½ cups semisweet chocolate chips, 14 ounce can sweetened condensed milk, 1 tsp red gel food coloring, 1 tsp vanilla extract, 1 pinch salt
- In a different microwave safe bowl, add the white chocolate chips and the remaining half the can of sweetened condensed milk. Cook again in the microwave for 1 minute, and additional 30-second increments as needed until smooth1 ½ cups white or cream cheese chocolate chips
- Drop spoonfuls of the red chocolate mixture into your prepared pan, then pour the white chocolate mixture around it, to create a somewhat patchwork effect. Then, run a butter knife back and forth across the fudge to create a marbled effect. You can add sprinkles or other decorative elements here if you want
- Place in the refrigerator until set (at least 3-4 hours, but overnight is great)
- Remove from the pan, then cut into pieces (1-2” pieces are typical) and enjoy!
Notes
- The red chocolate will be thicker than the white chocolate due to the types of chocolate used
- Do not to overcook the chocolate, as it can seize and become difficult to work with
- Instead of marbling, you can also layer the fudge by pouring the red in first, then topping with the white before letting it set
- Exact nutritional values will vary based on brand and flavor of ingredients, any toppings added, size of pieces, and quantity consumed, so please consider this a guideline only
Nutrition
