Are you guys tired of my red velvet recipes yet?? Well too bad if you are! I’m not done yet. This recipe was so festive for Christmas time…although the fudge didn’t actually last even within 72 hrs of Christmas, I thought it might help get everyone into the holiday spirit!
This was my first attempt at making fudge & being the daring cook I am I decided to change up the recipe ever so slightly. Luckily for me it worked out perfectly!
The fudge wasn’t as bright as the original recipe but if you check out any other of my red velvet recipes you’ll notice I tend to go on the darker side. Sounds dangerous right??
Don’t mind me, I’m so excited to get home & be with family. I’m sitting at work & I feel like I’m bouncing off the walls. I keep thinking of all the delicious food, seeing the whole fam together and just relaxing and sleeping in of course!
Red Velvet Fudge
adapted from Vittles & Bits
3/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
4 oz milk chocolate (I used Ghirardelli – my fav)
1/4 tsp baking soda
1 teaspoon salt
1 cup sweetened condensed milk
1/2 teaspoon vanilla
1 teaspoon red food coloring
1 teaspoon unsweetened cocoa
Line an 8″ square cake pan with tin foil allowing extra to hang over the sides. Spray foil with non-stick spray & set aside until needed.
In a large, microwave-safe bowl mix together the chocolates, salt and baking soda until all is evenly distributed. Stir in the sweetened condensed milk. Place in the microwave, heat for 30 seconds at a time, stirring in between until all chocolate is melted & the mixture is smooth.
Remove from the microwave and add in the vanilla, food coloring & cocoa. Mix thoroughly and pour immediately into lined cake pan and spread evenly.
Place in refrigerator for at least two hours. Then remove fudge from pan using the foil. Cut fudge into squares. Keep any leftovers in a sealed container in the refrigerator.