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Red Velvet Fudge

I suddenly got this brilliant idea that I wanted to make Red Velvet fudge.  So I sat down and googled it, hoping for a great, no fail recipe.

Those words are very important to a bad recipe follower like myself.



No such luck.  

I couldnt even find a match for 'red velvet fudge'.  

I was totally dejected.



Then it hit me... I could create a recipe!

At the very least, significantly modify an existing one.


I started here, with Martha's Foolproof Holiday Fudge.



I added food coloring and used white chocolate chips and red cherry flavored chips.

Talk about significant modifications. *snort*


Thing is, this recipe is just not my favorite.  It was good, but not mind blowing.


(side by side comparison of the two recipes I made... I love the texture on the second)

So then I found a recipe on allrecipes.com.  I read it twenty seven times.  I read every comment.  

I figured, if I could make a recipe for red velvet fudge, like real red velvet fudge, it would be from this one.



2 cups white sugar

1/4 cup cocoa

1 cup buttermilk

3 tablespoons butter

1 tsp vanilla

1 tsp red gel food coloring

*Next time I make this I am going to try 1/2 cup buttermilk and 1/2 cup sweet condensed milk... I think it could handle a little more sweetness!


Using a 5x9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8x8) line pan with wax parchment paper or wax paper.  Make sure you have some extra on all four sides.

Combine sugar, cocoa, buttermilk, sweet condensed milk, and food coloring in a non stick pan.  (I used a big pot) Stir to combine.  Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)

Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.

Reduce heat and allow fudge to simmer.  DO NOT STIR. At all.  Like seriously dont even touch the pan.

Allow fudge to cool to 110 degrees and add butter and vanilla.

Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes.  Not kidding.  Some folks say this stage takes 3-5 minutes.)

Place in prepared pan and allow to cool, usually 1-2 hours.

This recipe yielded 25 small squares.


 If you ever try this, please let me know what you think!

Happy Holidays!


Happy Note to Share:

I had read that a great way to clean your pot after baking fudge is to add some milk, reheat the pot, then enjoy a wonderfully delicious cup cocoa... or in our case,  Red Velvet Hot Cocoa!!  

Yes, I really did just say Red Velvet Hot Cocoa.  I actually did that and can attest to its wonderfulness!!  



( 11 comments — Leave a comment )
Dec. 10th, 2010 01:57 pm (UTC)
Well I looked and thought how strange that you and someone else had the same idea so close. Then I looked again and realized both post were yours ,you had just done them differently. My husband is the cook here, but I saved your post to my memories so I can talk him into trying them. I'll post when he does. He does everything on his own time so it maybe March,but oh well. Thanks for your post
Dec. 10th, 2010 10:05 pm (UTC)
Cant wait to see how to goes!! :)
Dec. 10th, 2010 10:27 pm (UTC)
I like the way the fudge in the zigzag pattern looks best. Is that the one that you liked the taste of best? I'm kinda confused. The final recipe that you chose which texture is going to give you which texture?
Dec. 10th, 2010 10:33 pm (UTC)
The recipe I posted is for the second set of pictures... the deeper red of the fudges. That was my preferrance!
Dec. 10th, 2010 02:23 pm (UTC)
You are going to make me fat lol
Dec. 10th, 2010 10:05 pm (UTC)
LOL Not as fat as me!
Dec. 10th, 2010 04:31 pm (UTC)
First passing on my friends list I thought the first photo was red meat on a chopping board! The last recipe looks super tasty! Mmm Fudge, and mmm cocoa!
Dec. 10th, 2010 10:06 pm (UTC)
lol What a fun post that would be.. raw meat! ;)
Sep. 29th, 2011 04:36 pm (UTC)
so sad!
I LOVED the idea of how you created a red velvet fudge recipe and then how you also took the time to share it with everyone. I was so delighted to find it. Unfortunately, my go at it didn't turn out so well. So bad actually that it went straight into the trash.
I followed your recipe to the "T" and all the instructions...don't know where I went wrong. :(
Sep. 29th, 2011 05:49 pm (UTC)
Re: so sad!
I am so sorry!! Unfortunately, this happens a lot with fudge. There are so many variables that go into a prefect recipe, and if even one of those is off, the whole recipe can be ruined. This first place I would check (speaking from experience!) is your thermometer. Sometimes they are not calibrated correctly, and it really is important in this recipe. Better luck next time!
Carson Uecker-Herman
Dec. 29th, 2013 04:11 pm (UTC)
When you say "Next time I make this I am going to try 1/2 cup buttermilk and 1/2 cup sweet condensed milk" do you mean in addition to the recipe ingredients (1.5 cups buttermilk, and 1/2 cup sweetened condensed milk) or to replace the buttermilk?
( 11 comments — Leave a comment )