Description
This indulgent Red Velvet Fudge combines creamy white and milk chocolates with the classic red velvet color and a luscious semi-sweet chocolate ganache topping. Easy to prepare and perfect for gifting or special occasions, this fudge melts smoothly in your mouth with rich chocolate flavor and a stunning red hue.
Ingredients
Scale
Fudge Base
- 2 1/2 cups white chocolate chips
- 1/2 cup milk chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1-2 teaspoons liquid red food coloring
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Prepare baking dish: Line a 9×9 inch baking dish with parchment paper and lightly spray with cooking spray to prevent sticking.
- Combine fudge ingredients: In a medium saucepan, combine the white chocolate chips, milk chocolate chips, and sweetened condensed milk.
- Heat mixture: Place the saucepan over medium heat and stir continuously until the mixture is fully combined and smooth, ensuring the chocolates melt evenly.
- Add coloring: Stir in 1 to 2 teaspoons of liquid red food coloring until the fudge acquires a vibrant red color.
- Pour fudge: Pour the smooth red velvet fudge mixture into the prepared baking dish and set it aside while preparing the ganache.
- Heat cream: In a small saucepan, heat the heavy whipping cream over medium heat until it starts to simmer gently—do not boil.
- Prepare ganache base: Place the semi-sweet chocolate chips into a heatproof glass bowl.
- Combine cream and chocolate: Pour the hot whipping cream over the semi-sweet chocolate chips and let it sit for 1 minute to soften the chocolate.
- Whisk ganache: Whisk the cream and chocolate until fully smooth and glossy.
- Top fudge: Pour the ganache evenly over the red velvet fudge layer in the baking dish.
- Chill: Place the fudge in the refrigerator and chill overnight to set completely before cutting into 1 inch squares.
Notes
- Use liquid red food coloring for the most vibrant color; gel or powder colorings may alter texture.
- Line the baking dish with parchment paper for easy removal of fudge squares.
- Make sure not to overheat the chocolate mixture to prevent seizing.
- Ganache can be made ahead and stored in the refrigerator; gently warm before using.
- Cut fudge into 1 inch squares for perfect bite-sized treats.
