Red Velvet Fudge
This Easy Red Velvet Fudge with a delicious cream cheese topping is made with semi-sweet chocolate chips, white chocolate chips, sweetened condensed milk, and a few other tasty ingredients.
Servings: 50 pieces
Ingredients
- 24 ounces white chocolate chips divided (two 12 ounce bags)
- ⅔ cup semi-sweet chocolate chips
- 3 teaspoons vegetable shortening divided
- 14 ounces sweetened condensed milk
- 1 ½ teaspoons red gel food coloring
- 4 cups powdered sugar divided
- 6 ounces full-fat cream cheese room temperature
- 1 teaspoon vanilla extract
Instructions
- Grease a 9x13 baking dish with nonstick baking spray. Line with parchment paper and lightly spray the paper with additional baking spray.
- In a large microwave-safe bowl, add 3 ¼ cups white chocolate chips, ⅔ cup semi-sweet chocolate chips, and 2 teaspoons of vegetable shortening.
- Microwave the chocolate chips on high for 1 minute. Stir vigorously to allow the chocolate to continue melting with the residual heat.
- Micorowave the chocolate chips for 15-second intervals, strring after each interval until the chocolate mixture is smooth and creamy.
- Once the chocolate chips are completely smooth, add the 14 ounces sweetened condensed milk and 1 ½ teaspoons red gel food coloring. Stir until well combined.
- Add in 1 cup powdered sugar and stir until thoroughly incorporated.
- Pour the chocolate mixture into the prepared baking dish and spread evenly to the edges with an angled spatula.
- In a separate microwave-safe bowl, add the remaining white baking chips and the remaining 1 teaspoon shortening. Microwave for 1 minute. Stir vigorously to allow the chocolate chips to continue melting with the residual heat.
- Microwave the chocolate chips in 15 second intervals, stirring after each interval until the chocolate is smooth and creamy.
- Add the 6 ounces full-fat cream cheese and 1 teaspoon vanilla extract to the melted chocolate chips. Beat with a hand mixer on medium until smooth.
- Gradually add in the remaining 3 cups of powdered sugar into the cream cheese chocolate mixutre while mixing on low speed until smooth.
- Pour the cream cheese white chocolate mixture into the prepared baking dish on top of the red velvet layer and evenly spread to the edges with an angled spatula.
- Place in the refrigerator to chill for at least 2 hours or until firm.
- Remove the fudge from the baking dish by lifting edges of parchment paper.
- Warm the blade of a large sharp knife by running it under hot water or letting it sit for 30 seconds in a tall container of hot water. Wipe dry and cut the fudge into squares, reheating and drying the knife between cuts for clean pieces.
- Store in an airtight container in the refrigerator for up to a week.
Notes
Storage: Store the fudge in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 165kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 87mg | Fiber: 1g | Sugar: 23g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
