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Red Velvet Fudge PIN

Red Velvet Fudge

This easy recipe for Red Velvet Fudge makes up a batch of rich, decadent, and brightly colored fudge you can really sink your teeth into.
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Ingredients
  

  • 1 cup semi-sweet chocolate chips
  • 3 tbsp red food coloring
  • 3 cups granulated sugar
  • ¾ cup butter
  • ⅔ cup half and half
  • 7 oz marshmallow fluff
  • 1 cup white chocolate chips
  • 1 tsp vanilla

Instructions
 

  • Line a 9x9 baking dish with parchment paper and spray with cooking spray. Make sure the edges of the parchment paper extend beyond the pan so you can easily remove the fudge after it sets.
  • In a medium heat-safe bowl, combine the semi-sweet 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 over the bowl to prevent splatters – about 1 ½ minutes, or until the butter has melted.
  • Add the sugar and half and half to the melted butter. Mix well and microwave for 3 minutes. Stir again, and microwave for an additional 2 minutes. Stir and microwave for 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 process. After the final stir, the mixture should bubble furiously after being mixed.
  • Add marshmallow fluff and stir until well combined. This takes a bit of stirring 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 combine half with the semi-sweet 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 pressing the top of the fudge with a large spoon or by tapping the pan lightly on the kitchen counter.
  • 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. Once cool, cut into slices.
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