Easy Red Velvet Fudge (Print Version)

# Ingredients:

→ For The Fudge

01 - 4 tablespoons butter
02 - 3 cups mini marshmallows
03 - 1 cup sugar
04 - 1/2 cup heavy cream
05 - 1/4 cup cocoa powder
06 - 1/2 teaspoon vanilla extract
07 - 1 1/2 cups white chocolate chips
08 - 1/2 teaspoon salt
09 - 1/2 to 1 teaspoon red gel food coloring (tasteless)

→ For The Cream Cheese Frosting

10 - 2 ounces cream cheese
11 - 1 tablespoon butter
12 - 1 cup powdered sugar
13 - 1/4 teaspoon vanilla extract
14 - 1/3 cup white chocolate chips
15 - Pinch of salt
16 - Red sprinkles for decoration

# Instructions:

01 - Get your 8x8 inch square pan ready by lining it with parchment paper. Give the parchment a light coating of butter or a quick spray with butter-flavored cooking spray so nothing sticks.
02 - Grab a medium saucepan and toss in the butter, mini marshmallows, sugar, cocoa powder, and heavy cream. Give everything a good stir to combine the ingredients.
03 - Set your heat to medium-low and keep stirring regularly. You'll want to cook this mixture until the butter melts completely and everything comes together into a smooth, creamy consistency.
04 - Turn your heat down to low, then stir in the vanilla extract and white chocolate chips. Keep mixing until those chips melt completely and blend into a silky mixture.
05 - Take the pan off the heat and mix in your red food coloring. Stir it through thoroughly, adding a bit more if you want a deeper red shade.
06 - Pour your red chocolate mixture into the prepared pan and pop it in the refrigerator for at least an hour to set up properly.
07 - While the fudge chills, beat together the butter and cream cheese in a medium bowl using an electric mixer. Add your powdered sugar and vanilla, then mix until everything's well blended.
08 - Put the white chocolate chips in a microwave-safe bowl and heat them in 30-second bursts. Stir well after each round until the chocolate is completely melted and smooth.
09 - Pour your melted white chocolate into the cream cheese mixture and blend everything together on low speed until it's perfectly combined.
10 - Spread the white frosting mixture evenly over your chilled red fudge layer, making sure it covers the entire surface.
11 - Return the pan to the fridge and let it sit until the cream cheese frosting layer is completely firm and cold.
12 - Gently lift the fudge out of the pan using the parchment paper edges. Place it on a flat cutting surface and slice it into 16 equal squares for serving.

# Notes:

01 - For an extra festive touch, sprinkle some red decorations on top before refrigerating the fudge.
02 - The secret to getting clean, sharp edges when cutting is making sure the fudge has chilled in the fridge for at least an hour before slicing.
03 - Want to get creative? Try using a heart-shaped silicone mold to make your fudge extra special for Valentine's Day.

Back