Red Velvet Fudge

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!

5 from 1 vote

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Prep Time 3 5

Total Time 3 5

Course Dessert, No-Bake Dessert

Cuisine American

Servings pieces

Calories 255 kcal

Equipment

9x9 baking dish
parchment paper
medium heat-safe bowl
large microwave-safe bowl (preferably glass as it gets quite hot!)
Potholders
Spoon
Spatula

Ingredients

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

Instructions

**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.

Notes

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!

Nutrition

Calories: 255kcalCarbohydrates: 39gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 19mgSodium: 55mgPotassium: 72mgFiber: 1gSugar: 36gVitamin A: 199IUVitamin C: 0.1mgCalcium: 28mgIron: 0.5mg

Nutrition details are an estimate, per serving.