Red Velvet Fudge
User Reviews
5.0
6 reviews
Excellent
Red Velvet Fudge
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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.
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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
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Instructions
- Grease a 9×13 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, 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 condensed milk and 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 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 cream cheese and vanilla extract to the melted chocolate chips. Beat with a hand mixer on medium until smooth.
- Gradually add in the remaining 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.
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
9mg
(3%)
Sodium
34mg
(1%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
72IU
(1%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50pieces
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 34mg | 1% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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