RED VELVET FUDGE RECIPES
RED VELVET FUDGE RECIPE | MYRECIPES
If you like red velvet cake, you'll love this fudge.
Provided by Kathryn Delaney
Total Time 4 hours 40 minutes
Yield Makes about 2 dozen (2- x 1 1/4-inch) rectangles
Number Of Ingredients 9
Steps:
- Line an 8-inch square pan with parchment paper, extending over sides; coat with cooking spray.
- Beat cream cheese and next 3 ingredients with an electric mixer until creamy. Beat in powdered sugar, 1 cup at a time. Beat at high speed 3 minutes.
- Melt white chocolate according to package directions; beat into cream cheese mixture. Reserve one-third of cream cheese mixture. Melt milk chocolate according to package directions. Stir milk chocolate and food coloring into remaining two-thirds of cream cheese mixture. Fold in walnuts. Pour into prepared pan; tap pan on counter to remove air bubbles. Freeze 10 minutes.
- Spread reserved cream cheese mixture over fudge; chill 4 to 24 hours. Remove fudge from pan. Cut into rectangles, rinsing and wiping knife clean between each slice. Chill until ready to serve.
RED VELVET FUDGE RECIPE - FOOD.COM
Oh, how I love this amazingly rich and creamy confection! It's like a vacation in my mouth! Storage tips: Room temperature: Place the fudge between sheets of wax paper and place in an airtight container. Store in a cool place for up to two weeks. Refrigerator: Place the fudge between sheets of wax paper and place in an airtight container. Store in the refrigerator for up to three weeks. Freezer: Place the fudge between sheets of wax paper and then place in freezer bags. Store in the freezer for up to 3 months.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 36 pieces, depending on how large you cut them
Number Of Ingredients 13
Steps:
- Line an 8 x 8 inch baking dish with aluminum foil and lightly grease it. Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Once the foam subsides, stir in the evaporated milk, brown sugar, white sugar, marshmallows, orange zest and salt. Bring the mixture to a rapid boil, stirring constantly. Continue boil and stir the mixture until it reaches soft ball stage on a candy thermometer (140 degrees), about 4 to 6 minutes.
- Immediately remove the saucepan from the heat and vigorously whisk in the milk chocolate, white chocolate, unsweetened cocoa powder, vanilla extract and optional red food coloring. Continue to whisk the mixture until all of the chocolate chips have melted and the mixture is smooth. You may need to set the saucepan on the hot stove top again for a minute or so to aid in completely melting the chocolate chips.
- Once the mixture is smooth and creamy, pour the contents of the saucepan into the prepared baking dish. Place it in the refrigerator to chill for at least 1 hour.
- When you are ready to serve, cut the fudge into squares. There is no need to cut the fudge until you are ready to serve it.
- Enjoy!
Nutrition Facts : Calories 98.1, FatContent 3.8, SaturatedFatContent 2.4, CholesterolContent 6, SodiumContent 40.8, CarbohydrateContent 15.8, FiberContent 0.3, SugarContent 14.1, ProteinContent 0.9
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- Spray a silicone mold with just a bit of non-stick spray. Or use an 8 inch square baking pan lined with parchment paper. Pull out a good quality, heavy duty saucepan and pop it on the stove. Add the sugar, evaporated milk, butter and salt to the saucepan, and turn the heat on medium (or medium-low if you're new to fudge, you can increase the temperature as you go and get the hang of it, it's easy, I promise). Give it a stir and allow it to come to a full rolling boil, stir it constantly to keep it moving. Boil it for about 4 to 5 minutes; adjust heat as needed to keep the bubbles coming. Now remove it from the heat (turn your burner off). Stir in the marshmallow fluff, chocolate chips, vanilla and food colouring. Stir like mad until it's smooth, about a minute or so. Pour the mixture into the candy mold, or baking pan. If using the mold you can take the back side of a knife and drag that across the top to smooth out what will become the bottom of the fudge later. Scrape off excess. If you need help pressing it into the mold you can use your hands, or spray the back of a spoon with non-stick spray and then use that side to press the mixture down until it fills the mold evenly. Place in the fridge for at least 2 hours, or until firm. Remove from the fridge once it's set up. If you used the mold you can now invert it over a cutting board and give the mold a tap or a squeeze to help each piece out. You can also use a dull knife to pull them out. If you used the pan, use the parchment overhang to help pull the fudge out of the pan. Place on cutting board and cut into bite size squares with a sharp knife. Serve with a big old red velvet loving smile!
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