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Homemade Red Velvet Fudge photo

Red Velvet Fudge

This Red Velvet Fudge is a festive treat that’s easy to make and visually stunning!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 3 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 2.5 cups Red Velvet cake mix
  • 2 cups confectioners sugar
  • 0.25 cup milk
  • 0.5 cup salted butter cut into 8 pieces
  • 0.67 cup white chocolate chips
  • 2-3 tbsp sprinkles optional, for garnish

Equipment

  • Mixing Bowl
  • Microwave-Safe Dish
  • Spatula
  • 9x9 inch Baking Pan
  • Parchment paper

Method
 

Instructions:
  1. Step 1: Prepare Your Baking Pan - Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal later.
  2. Step 2: Melt the Butter and Chocolate - In a microwave-safe dish, add the salted butter and white chocolate chips. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
  3. Step 3: Combine the Ingredients - In a large mixing bowl, combine the melted butter and chocolate mixture with the Red Velvet cake mix, confectioners sugar, and milk. Stir until all ingredients are well combined, forming a thick batter.
  4. Step 4: Spread the Fudge Mixture - Pour the fudge mixture into the prepared baking pan and use a spatula to spread it evenly. Tap the pan on the counter a few times to remove any air bubbles.
  5. Step 5: Add Sprinkles (Optional) - If you’re using sprinkles, now is the time to sprinkle them on top of the fudge for a festive touch. Press them gently into the fudge to ensure they stick.
  6. Step 6: Chill the Fudge - Place the baking pan in the refrigerator for about 2-3 hours or until the fudge is firm enough to cut into squares.
  7. Step 7: Cut and Serve - Once the fudge is set, lift it out of the pan using the parchment paper. Cut the fudge into squares and serve.

Notes

  • Store the fudge in an airtight container at room temperature for up to a week.
  • For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
  • Wrap tightly in plastic wrap before freezing for best results.