This red velvet fudge is my favorite easy homemade fudge recipe to make for the holidays and Valentine’s Day. It’s so simple to make with just 3 ingredients, and it tastes absolutely amazing. This fudge has a rich and creamy texture and a vibrant red color that always impresses. I decorated mine with pink sprinkles for Valentine’s Day, and it turned out so cute.
Red Velvet Fudge Recipe
Fudge is one of my favorite candies, and this red velvet fudge is to die for! Perfectly chewy and sweet, it’s a great make-ahead recipe for Valentine’s Day or Christmas since it stays nice and chewy for a good long time. I used cake mix to infuse this fudge with rich red velvet flavor and color, and it worked out so well. Sweetened condensed milk helps keep the fudge chewy and creamy, and white chocolate gives it that fudgy taste. I am just in love with that vibrant color!
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How to Store
Store leftover red velvet fudge cut into squares in an airtight container with the layers separated with parchment. It will keep well for around 2 weeks at room temperature, up to 1 month in the refrigerator, and up to 1 year (!) in the freezer.
It’s important to store and thaw it correctly so that the texture isn’t altered. Cut the fudge into squares, wrap individually in plastic wrap, and place into a Ziplock bag, removing as much air as possible. To thaw, remove from the freezer, but keep the fudge in the plastic bag, and leave at room temperature for a couple of hours until it’s ready to eat.
Tips for Success
- Leave a small amount of overhanging paper on the sides of the pan so you can easily remove the fudge after it sets.
- Allow the fudge to fully set before cutting it into squares. This will take about 1 hour.
- To prevent the red velvet fudge from drying out, keep it covered with saran wrap or in an airtight container.
Top Reader Review
- “Are you kidding me? Sooo easy and a real winner. My mother in law raved for weeks when I made for her Valentine surprise. Making it again for her hospital stay 🙂” -Terry
Red Velvet Fudge Recipe
Ingredients
- 12 ounces white baking chocolate like Baker's Premium (3 bars)
- ¾ cup heat-treated red velvet cake mix
- 14 ounces sweetened condensed milk (1 can)
- Sprinkles optional, for garnish
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Instructions
- In a large microwave-safe bowl, break up the white chocolate and melt in 30-second intervals.12 ounces white baking chocolate
- Stir in cake mix and sweetened condensed milk.¾ cup heat-treated red velvet cake mix, 14 ounces sweetened condensed milk
- Pour the mixture into an 8×8-inch pan lined with parchment paper.
- Evenly add sprinkles over top.Sprinkles
- Chill for 1 hour or until fudge is set.
Notes
- Spread the cake mix out on a rimmed baking sheet and bake it at 350°F for about 5 minutes, or until 160°F to heat-treat the flour.
- Nutritional information does not include optional ingredients.
How to Make Red Velvet Fudge Step-by-Step
Melt the Chocolate: In a large microwave-safe bowl, break up 12 ounces (3 bars) of white baking chocolate and melt in 30-second intervals.
Mix the Fudge: Stir in ¾ cup of heat-treated red velvet cake mix and 14 ounces (1 can) of sweetened condensed milk.
Spread it Out: Pour the mixture into an 8×8-inch pan lined with parchment paper.
Top and Chill: Evenly add sprinkles over top, if desired, and chill for 1 hour or until the fudge is set.
Are you kidding me? Sooo easy and a real winner. My mother in law raved for weeks when I made for her Valentine surprise. Making it again for her hospital stay 🙂
Wonderful to hear! I hope she feels better soon!!
You’re not supposed to eat rare flour because of the bacteria such as E. coli, so I would microwave the flour first for a least 5 minutes before doing this recipe. But it does sound like a good recipe.
You are absolutely correct! A few of our recipes were published before this advice came out, so we have been updating them. We must’ve missed this one!