Who doesn’t like fudge? Nobody I know. And, this red velvet version is no exception. It’s a tasty swirly combination of white chocolate and semi-sweet chocolate. It’s rich, and a little goes a long way. These little treats also make great gifts. I made mine in a 7” square pan, but you can use an 8” or 9” just as easily. Also, a candy thermometer is really helpful to make sure you heat the sugar to the proper temperature. Just be careful in your kitchen when heating ingredients to this temperature.

Red Velvet Fudge
makes forty nine 1” square pieces


1 cu Semisweet Chocolate Chips
2 1/2 tbl Red Food Coloring
3/4 cu Unsalted butter (1 1/2 sticks)
3 cu Granulated Sugar
3/4 cu Evabporated Milk
1 3/4 cu White Chocolate Chips (11oz or 12oz bag, depending on the brand)
7 oz Marshmallow Creme
1 tsp Vanilla Extract

Additional tools
7” Square Baking Pan
Parchment Paper
Candy Thermometer


Line the sides and bottom of a 7” square baking pan with parchment paper with enough extra that folds over the edge of the pan. Set aside.

Place semisweet chocolate chips in a medium sized heat proof bowl. Add food coloring and set aside.

Place butter in a large saucepan over medium heat. Once butter is mostly melted, add sugar and evaporated milk. Stir to combine as butter fully melts. Add candy thermometer and increase temperature to medium-high. Cook until temperature reaches 234˚F. Avoid stirring so that crystals don’t form on the walls of the saucepan. Once the mixture reaches temperature, remove from heat and immediately add the white chocolate chips, marshmallow creme. Stir until fully blended and then add the vanilla extract (very important to add the vanilla after the mixture has cool slightly). Stir until fully blended and then pour half of the mixture over the semisweet chocolate chips. Stir the chocolate mixture until smooth.

Alternating back and forth, pour a bit of each mixture into the prepared baking pan, swirling the dark mixture over the light until all the mixture has been used. Lift and drop the pan a few times to remove any air bubbles. Then run a spatula through the mixture to swirl the ingredients further.

Let the mixture cool to room temperature. Remove the fudge from the pan. You can cut the fudge into squares at room temperature, or refrigerate it for 30 minutes to firm it up for easier (cleaner) cuts.