Red Velvet Fudge

Red velvet fudge brings the flavors of the classic cake into a dense, bite-sized candy. It uses a base of melted marshmallows and heavy cream, combined with white chocolate and a hint of cocoa powder. The mixture comes together on the stove in about 10 minutes before chilling in the refrigerator.

This recipe skips the need for a candy thermometer. The mini marshmallows stabilize the sugar and cream mixture so it sets up firmly every time. It is a reliable option for holiday cookie tins, Valentine’s Day gifts, or weekend baking projects.

Why will you love Red Velvet Fudge?

Melting the marshmallows with the cream and sugar creates a stable base that sets without boiling to a specific temperature.

Using white chocolate chips instead of dark chocolate allows the red food coloring to show up vividly.

Lining the pan with crossed parchment paper creates a sling that makes it easy to lift the entire block of fudge out for clean slicing.

Red Velvet Fudge Ingredients

• White chocolate chips: Choose a brand made with cocoa butter rather than palm oil for a smoother texture.

• Cocoa powder: Standard unsweetened baking cocoa works well here. Avoid Dutch-processed cocoa as it can make the red color look too brown.

• Mini marshmallows: Fresh marshmallows melt much faster than older, stale ones.

• Red food coloring: Gel coloring is highly concentrated. You will need less of it compared to standard liquid food coloring to get a bright red hue.

• Heavy whipping cream: Do not substitute with milk or half-and-half. The fat content is necessary for the fudge to set properly.

Exact quantities are in the recipe card below.

How to Make Red Velvet Fudge

Step 1: Prepare the pan

Greasing the pan helps the parchment paper stick to the sides. Crossing two sheets of parchment ensures you can lift the chilled fudge out without breaking it.

Step 2: Melt the base

The butter, marshmallows, sugar, cream, and cocoa powder melt together on the stove. Keep the heat low and stir gently so the sugar dissolves before the mixture gets too hot.

Step 3: Add the chocolate and color

Taking the pan off the heat prevents the white chocolate from seizing. Stir in the chips, vanilla, and food coloring until the residual heat melts everything into a smooth liquid.

Step 4: Chill and slice

The fudge needs time to cool slightly before adding sprinkles so they do not melt. A final chill in the refrigerator hardens the fudge so you can slice it neatly with a sharp knife.

What to Serve with Red Velvet Fudge

Serve this fudge alongside a cup of hot coffee or milk. It also packs well into assorted treat boxes with sugar cookies and brownies.

Helpful Tricks for Red Velvet Fudge

Use gel food coloring instead of liquid drops for a deeper red color without adding extra moisture to the fudge.

Wiping your knife with a warm, damp cloth between cuts helps create clean edges on the fudge squares.

If the white chocolate chips do not melt completely off the heat, place the saucepan back over low heat for 30 seconds while stirring.

How to Store and Freeze Red Velvet Fudge

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. You can freeze it for up to 3 months by wrapping the block tightly in plastic wrap and aluminum foil before placing it in a freezer bag. Thaw overnight in the refrigerator before slicing.

Red Velvet Fudge Recipe FAQs

Why did my fudge turn out grainy?

Grainy fudge happens if the sugar does not dissolve completely. Stir the mixture slowly over low heat so the sugar crystals melt before the liquid simmers.

Can I use regular sized marshmallows?

Yes, but they will take longer to melt. Cut them into smaller pieces with greased scissors to speed up the process.

Why did my white chocolate seize?

White chocolate is sensitive to high temperatures. Always remove the saucepan from the stove before stirring in the chocolate chips to prevent them from turning clumpy.

Red Velvet Fudge

This quick fudge combines white chocolate, cocoa powder, and mini marshmallows melted together on the stove and tinted with red food coloring.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 36

Ingredients

  

• 4 tablespoons unsalted butter plus extra for the pan, 57g
• 3 cups mini marshmallows 150g
• 1 cup granulated sugar 200g
• 1/2 cup heavy whipping cream 120ml
• 1/4 cup unsweetened cocoa powder 25g
• 1/2 teaspoon kosher salt
• 12 ounces white chocolate chips 340g
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon red gel food coloring about 40 drops
• 1 tablespoon red sugar sprinkles

Instructions

 

• Coat an 8-by-8-inch (20-by-20-cm) baking pan with a thin layer of butter.
• Line the pan with two sheets of parchment paper placed in a cross pattern so the edges hang over the sides. Rub a little butter on the parchment paper.
• Place a medium saucepan over low-medium heat. Add the 4 tablespoons of butter, mini marshmallows, sugar, heavy cream, cocoa powder, and kosher salt.
• Stir the mixture continuously until the marshmallows melt completely. This takes about 8 to 10 minutes.
• Remove the pan from the heat. Stir in the vanilla extract, white chocolate chips, and red food coloring. Keep stirring until the chocolate melts and the color is even.
• Pour the fudge mixture into the prepared baking pan. Let it cool at room temperature for 15 minutes.
• Scatter the red sugar sprinkles evenly over the top of the fudge. Let it cool for another 15 minutes.
• Cover the pan and place it in the refrigerator for 1 hour to set.
• Lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and slice it into 36 small squares.

Notes

Use gel food coloring instead of liquid drops for a deeper red color without adding extra moisture to the fudge.

Wiping your knife with a warm, damp cloth between cuts helps create clean edges on the fudge squares.

If the white chocolate chips do not melt completely off the heat, place the saucepan back over low heat for 30 seconds while stirring.

Keyword chocolate, easy fudge, holiday dessert, no-bake dessert, red velvet fudge