This Red Velvet Fudge is so smooth, chocolate-y and the perfect indulgence to enjoy yourself or give as a gift to someone special. This recipe uses mini marshmallows making it an easy-to-make, quick fudge recipe.
Red Velvet Fudge
Red. Velvet. Fudge. It’s the stuff that my dreams were made of until I finally decided to come up with a recipe to make those dreams a reality.
My Mother-in-Law loves red velvet-anything and so this recipe is partly inspired by her love for red velvet foods and also my Chocolate Walnut Fudge recipe.
This Red Velvet Fudge recipe is so smooth because it has mini marshmallows, butter and white chocolate.
It has full, rich flavor due to the butter and the combination of white chocolate, vanilla and cocoa powder. Yes, the combination of white chocolate and cocoa powder is a deliberate combination on my part. Could you get a brighter red without the cocoa powder, sure but you would be missing out on that rich, chocolate flavor.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Ingredients for Red Velvet Fudge
- 4 tablespoons of unsalted butter, plus more for greasing the 8″ x 8″ inch pan
- 3 cups of mini marshmallows
- 1 cup sugar (I use organic pure cane sugar and it works very well)
- 1/2 cup heavy cream (heavy whipping cream works as well)
- 1/4 cup unsweetened cocoa powder (use the best quality you can find, it does make a difference)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 12 ounces white chocolate chip morsels (use the best quality you can find, it does make a difference)
- desired amount of red gel food dye (I use 38-40 drops)
- 1 tablespoon or more of red sugar sprinkles
Kitchen Tools Needed for Red Velvet Fudge
- 8″x 8″ baking pan
- parchment paper
- cookie sheet
- a sharp knife
- cutting board
- baking spatula
- wooden spoon
- mason jars or boxes, if you are gift giving
- decorative and festive ribbon, if you are gift giving (I suggest red velvet ribbon!)
Imagine getting a box of these for Christmas, Valentine’s Day or any special occasion? Don’t forget the red velvet ribbon!
Not including cooling time, start to finish, this Red Velvet Fudge recipe only takes 20 minutes!
You are going to love this Red Velvet Fudge recipe, it’s so good, just take a bite!
Be sure to check out my heart shaped cupcakes for Valentine’s Day!
More Valentine Recipes
- Pink Mudslide
- Red Velvet Fudge
- Heart Oreo Truffles
- Valentine Heart Cupcakes
- Chocolate Covered Fruit Truffles
- Valentine Play Dough Cookie Pops
- Valentine Cherry Hand Pies
Red Velvet Fudge
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 tablespoons of unsalted butter plus more for greasing the 8 x 8 inch pan and parchment paper
- 3 cups of mini marshmallows
- 1 cup sugar I use organic pure cane sugar and it works very well
- ½ cup heavy cream heavy whipping cream works as well
- ¼ cup unsweetened cocoa powder use the best quality you can find, it does make a difference
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 12 ounces white chocolate chip morsels use the best quality you can find, it does make a difference
- desired amount of red gel food dye I use 38-40 drops
- 1 tablespoon or more of red sugar sprinkles
Before You Begin
Instructions
- Grease an 8 x 8 inch pan with butter and then line with 2 pieces parchment paper that are crisscrossed, leaving an overhang. Butter the paper and set aside the pan. This step helps enable you to remove the formed fudge from the pan with ease later on.
- Using a medium or large saucepan over low-medium heat, add 4 tablespoons of butter, 3 cups mini marshmallows, 1 cup sugar, 1/2 cup heavy cream, 1/4 cup cocoa powder and 1/2 teaspoon kosher salt. Stir gently until the mini marshmallows are melted, this may take 8-10 minutes.
- Remove from heat, add 1/2 teaspoon vanilla, 12 ounces of white chocolate chip morsels and desired amount of red gel food dye (about 38 drops), stir until the chocolate is fully melted and everything is combined. Pour into prepared 8" x 8" pan. Allow to cool for 30 minutes. Sprinkle 1 tablespoon or more of red sugar sprinkles over the top 15 minutes into cooling. Cover and transfer to refrigerator and set for 1 hour.
- When the fudge is completely set, use the overhang of the parchment paper to gently lift the fudge onto a cutting board to cut for serving. Package in jars or boxes if you are gift giving and don't forget the red velvet ribbon! Enjoy!
Amanda Davis
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Sam says
Do these freeze please?
Amanda Formaro says
If you would like to freeze fudge, the best way is to freeze it in a block. You can then cut it into squares after it has been thawed. First double-wrap it tightly in plastic wrap then place it into an airtight container or freezer bag.