Red Velvet Fudge

This super creamy and rich fudge incorporates real cream cheese and semi-sweet chocolate for a classic red velvet cake flavor.

Course Dessert

Cuisine American

Keyword chocolate, christmas, cream cheese, egg free, fudge, holiday, nut free, red velvet, wheat flour free, white chocolate

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 90kcal

Equipment

1 13"x9" pan
2 heat safe bowls (1 quart each)
1 saucepan (large, heavy)
1 As an Amazon Associate I earn from qualifying purchases.candy thermometer
1 electric mixer (hand held)
2 cookie scoops (or large spoons)
1 As an Amazon Associate I earn from qualifying purchases.kitchen scale (or measuring cups)
measuring spoons

Ingredients

13 ½ ounce semisweet chocolate chips
13 ½ ounce white chocolate chips
¼ cup red velvet emulsion (or red food coloring)
3 ounce cream cheese softened (divided use)
2 ½ teaspoon vanilla (divided use)
1 teaspoon cream of tartar (divided use)
1 teaspoon cream cheese emulsion (or cream cheese extract, or more vanilla extract)
4 ½ cup sugar
2 ¼ sticks butter unsalted
10 ounce mini marshmallows
1 cup half & half
¾ teaspoon salt

US Customary - Metric

Instructions

Line a 13”x9” pan with non-stick foil; set aside.
Place semisweet chocolate chips, red velvet emulsion, 1 oz cream cheese, 1 ½ tsp vanilla and ½ tsp cream of tartar in a heat safe bowl and set aside.
13 ½ ounce semisweet chocolate chips, ¼ cup red velvet emulsion, 3 ounce cream cheese, 2 ½ teaspoon vanilla, 1 teaspoon cream of tartar
Place white chocolate chips, 2 oz cream cheese, 1 tsp vanilla, 1 tsp cream cheese emulsion and ½ tsp cream of tartar in another heat safe bowl and set aside.
3 ounce cream cheese, 2 ½ teaspoon vanilla, 13 ½ ounce white chocolate chips, 1 teaspoon cream cheese emulsion
In a large, heavy saucepan over medium heat combine sugar, butter, marshmallows, half & half and salt. Stirring frequently, cook the mixture to 238° - 243° F.
4 ½ cup sugar, 2 ¼ sticks butter, 10 ounce mini marshmallows, 1 cup half & half, ¾ teaspoon salt
Immediately scrape half of the mixture into the bowl with the semisweet chocolate chips and half of the mixture into the bowl with the white chocolate chips.
Using an electric mixer, mix until smooth, starting with the bowl containing the white chocolate and then moving to the bowl containing the semisweet chocolate.
Using two spoons/scoops, place alternating scoops of red and white fudge in the prepared pan until all of the fudge has been added to the pan.
Drop pan from a few inches above counter a couple times to remove any air pockets and level the fudge.
With a knife, swirl through the fudge to give a marbleized appearance.
Allow to cool completely before cutting into squares and storing in an airtight container.

Notes

If you want a brighter red color, use red food coloring rather than the red velvet emulsion.

Nutrition