Red Velvet Fudge Delight
Silky red velvet fudge rippled with a creamy cheesecake swirl and a hint of cocoa. Festive, rich, and no thermometer needed.
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Servings:
Ingredients
Main Ingredients
- 3 cup white chocolate chips
- 14 oz sweetened condensed milk
- 2 tbsp unsalted butter cut into pieces
- 1 tbsp unsweetened cocoa powder
- 1.25 tsp vanilla extract
- 0.25 tsp fine sea salt
- 0.75 tsp red gel food coloring add more to reach desired shade
- 4 oz cream cheese, softened room temperature
- 0.5 cup powdered sugar
- 1 tbsp heavy cream
- 2 tbsp mini chocolate chips or sprinkles optional topping
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang; lightly grease the paper.
- Beat cream cheese, powdered sugar, and heavy cream until smooth and fluffy; set aside.
- Warm condensed milk and butter in a medium saucepan over low heat, stirring until the butter melts.
- Stir in white chocolate chips until fully melted and silky; keep heat low to prevent scorching.
- Remove from heat. Mix in vanilla, cocoa, and salt. Tint the mixture a deep red with gel coloring.
- Spread the red fudge into the prepared pan. Spoon small dollops of the cream cheese mixture over the top.
- Swirl gently with a knife to marble. Tap the pan to level, then add mini chips or sprinkles if using.
- Chill until firm, about 2 hours. Lift out with parchment and cut into squares with a warm knife.
Notes
Variation: Add 1/2 tsp peppermint extract for a festive twist, or sprinkle crushed chocolate sandwich cookies on top before chilling. Storage: Keep airtight at room temperature for 3 days or refrigerate up to 1 week; freeze up to 2 months.
This recipe is an original creation inspired by classic Red Velvet Fudge Delight flavors. All ingredient ratios and instructions are independently developed.