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.
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.