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Red Velvet Fudge

A rich and vibrant treat that combines the sweetness of chocolate with the airy texture of marshmallow fluff. Perfect for sharing or indulging in yourself.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • ¾ cup butter
  • 3 cups granulated sugar
  • ⅔ cup half and half Can substitute with milk for a lighter version.
  • 12 ounces milk chocolate chips Use high-quality chocolate for better flavor.
  • 1 cup semi-sweet chocolate chips Dark chocolate can be used instead for a richer taste.
  • 7 ounces marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1 ounce liquid red food coloring Adjust based on desired color intensity.

Method
 

Preparation
  1. Prepare an 8x8 square pan by lining it with parchment paper.
  2. In a medium saucepan, melt the butter over gentle heat.
  3. Stir in the granulated sugar and half and half until well combined.
Cooking
  1. Gradually add the milk chocolate and semi-sweet chocolate chips, stirring until softened.
  2. Fold in the marshmallow fluff until fully incorporated.
  3. Add the vanilla extract and liquid red food coloring, mixing until smooth.
  4. Cook gently, stirring continuously, until the mixture is smooth and glossy.
  5. Pour the mixture into the prepared pan and let it settle.
  6. Refrigerate for 2 to 3 hours until set.
Finishing Touches
  1. Melt cream cheese frosting or white chocolate chips for drizzling.
  2. Drizzle melted topping over cooled fudge once set.
  3. Lift fudge from pan using parchment paper and cut into a 4x4 grid to make 16 pieces.

Notes

Store the fudge in an airtight container in the refrigerator for up to two weeks. You can also freeze it for up to three months.