Get ready to fall in love with every bite! This Red Velvet Fudge with marshmallow creme is a dreamy, creamy delight that’s just as gorgeous as it is delicious. Perfect for satisfying that sweet tooth!
With layers of semi-sweet chocolate, white chocolate, and fluffy marshmallow, this decadent dessert is guaranteed to be a hit!
And making this red velvet fudge is surprisingly simple. In fact, it's a great kid-friendly recipe that serves as a fun family activity too. We use a microwave to melt the ingredients together, making it way more quick and convenient than traditional fudge recipes.
Tips and Tricks
Make sure to work quickly when working with the melted ingredients, as the mixture needs to be poured into the pan before it starts to harden.
Quality ingredients count
Use good quality chocolate chips, as they tend to melt better and quicker than lower quality chips that tend to have a lot of filler ingredients.
Let it cool
Make sure to cool the fudge completely before cutting it into pieces.
Creating the swirls
Use a butter knife to create the swirl effect in the fudge, but be careful not to move the knife around too much or it will muddle the colors together.
Line the pan
Use parchment paper and non-stick cooking spray to line the pan, so that you can easily remove the fudge from the pan after it sets.
Sea Salt & Almond Red Velvet Fudge
Prepare Red Velvet Fudge as instructed, but before adding to the pan, stir in sea salt and ⅓ cup sliced almonds.
White Chocolate & Toasted Pecan Red Velvet Fudge
Prepare Red Velvet Fudge as instructed, but before adding to the pan, stir in 1 cup of white chocolate chips and ⅓ cup toasted, chopped pecans.
Chocolate Chip Red Velvet Fudge
After melting the butter, stir in 1 cup of mini chocolate chips into the mixture. Continue with the recipe as usual.
Red Velvet Blondie Fudge
Instead of marshmallow fluff, add in 1 cup of white chocolate chips and ½ cup of toasted, chopped macadamia nuts.
Pomegranate Red Velvet Fudge
Add 3 tablespoons of pomegranate molasses into the melted butter mixture, and stir. Continue with the recipe as usual.
More Tasty Treats
If you love this Red Velvet Fudge, be sure to check out these other delicious ideas:
Red Velvet Fudge
- 9x9 baking dish
- medium heat-safe bowl
- large microwave-safe bowl (preferably glass as it gets quite hot!)
- 1 cup 165g semi-sweet chocolate chips
- 3 tablespoons 45 ml red liquid food coloring
- 3 cups 575g granulated sugar
- ¾ cup 166g butter
- ⅔ cup 158 ml half and half
- 7 ounces 198 g marshmallow fluff
- 1 cup 187g white chocolate chips
- 1 teaspoon 15ml vanilla
- **BE SURE TO PREP ALL INGREDIENTS AHEAD OF TIME, AND WORK QUICKLY!!!
- Line a 9x9 baking dish with parchment paper, and spray with cooking spray. Make sure the edges of the parchment paper extends above the pan so you can easily remove the fudge from the pan after it sets.
- In a medium heat-safe bowl, place the chocolate chips and food coloring. Set aside.
- In a large microwave-safe bowl (preferably glass as it gets quite hot!), melt the butter with a paper towel or paper plate placed on top of the bowl to prevent splatters – about 1 ½ minutes, or until it is melted.
- Add the sugar and half and half. Mix well, and then microwave for 3 minutes. Stir again, and microwave for an additional 2 minutes. Stir and microwave 3 more minutes, and then a final stir and 2 ½ minutes. If at any point the butter separates, just continue stirring, it will reconstitute itself. Also, scrape down the sides of the bowl as needed throughout this whole step. After the final time, the mixture bubbled furiously after being mixed.
- Add marshmallow fluff, and stir until well combined.
- This takes a bit, but continue to stir until the fluff is fully absorbed.
- Add white chocolate chips and vanilla. Continue to stir until the chocolate chips are fully melted and smooth.
- Split the mixture in half, and add one half to the medium bowl with the chocolate chips and food coloring from step 2 and mix until the chocolate chips are melted and smooth.
- Scoop the two mixtures by the spoonful into a random pattern into the bottom of the pan.
- Remove any large air pockets by dropping the pan on the work surface a couple of times. You only need to drop it about 1” from the work surface.
- Then, take the sharp side of a butter knife, spray with a bit of cooking spray, and run it around randomly in the pan to create a swirled effect in the fudge. Don’t move it around too much or it will muddle the colors together.
- Allow the fudge to cool completely (at least 2 hours) before lifting the parchment paper out of the pan and cutting.
- Quality chips may melt better. I used Hershey’s chocolate chips, but they were really slow to melt.
- Make sure you use a large bowl as this recipe does expand quite a bit as it cooks in the microwave.
- Be very careful as the bowl gets very hot!