Red Velvet Fudge

Every year around Christmastime I like to try a new fudge recipe.  What does that make me?  A fudge fanatic, I think.  A fudge fanatic and proud of it. 🙂

PS – I used a little less red food coloring than the recipe called for, so my fudge didn’t turn out super red.  Go ahead and use the full amount of food coloring the recipe calls for if you want a more vibrant red.

PSS – This recipe is really just red velvet buttercream frosting mixed with melted chocolate.  This means you could make this recipe by taking 2 cups of store-bought red velvet buttercream frosting and mixing it together with a bag of melted chocolate chips (making it a 2-ingredient fudge!).  (But I tell you what, this homemade frosting recipe is divine.)

022 021 011Red Velvet Fudge

Printer-Friendly Recipe
From: i am baker

Ingredients

4 1/2 cups powdered sugar
1 cup cocoa powder
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/2 cup whole milk, room temperature
1 one-ounce bottle Red food coloring (I only used a .3 ounce bottle)
1 teaspoon apple cider vinegar
1 (12-ounce) bag of milk chocolate chips or 12 ounces good quality chocolate, chopped
1 tablespoon cocoa powder, for topping – optional

Directions

Beat the butter on high-speed in a mixer for 2 minutes.  Meanwhile, sift the powdered sugar and cocoa powder together in a large bowl.  Add the cocoa mixture to the butter. Turn the mixer on low and slowly add the milk, food coloring (as much as you desire, up to 1 ounce), and apple cider vinegar.  Scrape the sides of the bowl to make sure everything gets combined.  Mix until smooth.

In a large microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until completely melted.  Stir in 2 cups of the red velvet mixture until thoroughly combined (there will be leftover frosting, store in an airtight container in fridge for up to 3 months).

Press the fudge evenly into a parchment lined baking pan (I used an 8×8″ pan, but use larger or smaller based on the desired thickness of fudge you prefer).  Chill in fridge for 2 hours before slicing and serving.  Sprinkle with cocoa powder before serving, if desired (I skipped this part).  Enjoy!

Sift the powdered sugar and cocoa powder together.

Sift the powdered sugar and cocoa powder together.

Sifted and ready to go.

Sifted and ready to go.

Mix the butter on high speed for 2 minutes.

Mix the butter on high-speed for 2 minutes.

Add the cocoa mix to the whipped butter.

Add the cocoa mix to the whipped butter.

Mix in the milk, apple cider vinegar, and food coloring. Add up to 1 ounce of red food coloring, based on your preference. I only used .3 ounces.

Mix in the milk, apple cider vinegar, and food coloring. Add up to 1 ounce of red food coloring, based on your preference. I only used .3 ounces.

Now that you have the frosting ready, it's time to melt the chocolate chips. Use a good quality chocolate. Melt in microwave in 30-second intervals, stirring in between, until chocolate chips are smooth and melted.

Now that you have the frosting ready, it’s time to melt the chocolate chips. Use a good quality chocolate. Melt in microwave in 30-second intervals, stirring in between, until chocolate chips are smooth and melted.

Add 2 cups of the frosting to the melted chocolate.

Add 2 cups of the frosting to the melted chocolate and mix until combined.

Place fudge in a parchment-lined baking pan. Chill in fridge for 2 hours before slicing and serving.

Place fudge in a parchment-lined baking pan. Chill in fridge for 2 hours before slicing and serving.

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