Red Velvet Swirl Fudge
As lovely as its cake namesake, but much easier to make.
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Red Velvet Cake is one of the prettiest (not to mention tastiest) cakes out there, so naturally we thought we’d try our hand in translating the same flavors and lovely red and white hues into a different sweet treat – fudge! And it worked oh so well. With just a handful of ingredients and an incredibly easy preparation, this sweet fudge is great for gift giving or snacking on all by yourself. (But it really is simple enough that you could go ahead and make it for both purposes!)
Unlike the cake which relies on the chemical reaction of vinegar, buttermilk, and cocoa powder, here the color is mostly thanks to food coloring. And using gel food coloring helps, trust me. But the process is simple. You’re just going to heat up some sweetened condensed milk on the stovetop and then pour half of it over some white chocolate chips and the rest over some semisweet chocolate chips that have been doctored up with some food coloring.
Stir the mixtures until they’re smooth (use separate spoons!) and then dollop them into a square pan. Then you just have to use a knife or a toothpick to wiggle the colors together so you get that lovely swirl. (Use a gentle hand – this isn’t meant to be pink fudge, after all.)
A little fridge time and it’ll be ready to slice and serve. See how easy that was? And for a such a delicious treat, too. Hard to argue with that!
Red Velvet Swirl Fudge
Allergens: Milk
Ingredients
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups white chocolate chips
- Red gel food coloring, as needed
- 1 (14 oz) can sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Preparation
- Line an 8-inch square pan with foil, parchment, or wax paper. Set aside.
- Place milk chocolate chips in a medium sized bowl. Add a dab of red gel coloring and stir until combined. Set aside.
- Add white chocolate chips to a separate medium sized bowl. Set aside.
- In a small saucepan over medium-low heat, heat the sweetened condensed milk. Wait until it bubbles gently, stirring occasionally. It shouldn't brown.
- Stir in salt and vanilla and remove from heat. Pour half of the milk over the milk chocolate chips and the rest over the white chocolate chips.
- Using two different spoons, stir each bowl quickly to melt the chips.
- Drop red and white mixtures by the spoonful randomly around the prepared pan. When all chocolate has been added, take a knife and gently run knife back and forth to create a swirl pattern.
- Place fudge in fridge to chill at least three hours and up to overnight.
- Cut into squares and enjoy!
Recipe adapted from Cravings of a Lunatic.
