This easy homemade red velvet fudge recipe is hands down delicious. Quick and easy to make with 3 main ingredients, it’s the perfect candy for any occasion!
Easy Red Velvet Fudge Recipe
Fudge is one of my favorite candies, and this red velvet flavor is to die for!
Perfectly chewy and sweet, it makes for a great food gift for Valentine’s Day, Birthdays and Christmas.
Made with a red velvet cake mix, the flavor is perfectly chocolatey and I am just in love with that vibrant color!
Be sure to try my Devil’s Food Cake for another rich chocolate treat!
Why You’ll Love this Red Velvet Fudge Recipe:
- Quick: It takes minutes to make this fudge before it goes into the fridge to set.
- Simple Ingredients: You only need 3 basic ingredients to make the fudge, and then decorate it with sprinkles.
- Make Ahead: Homemade fudge has a pretty long shelf life and you can make it weeks in advance.
How to Make Red Velvet Fudge
Be sure to see the recipe card below for full ingredients & instructions!
- Melt the white bark.
- Stir in the cake mix and milk.
- Pour into a pan and top with sprinkles.
- Chill until set.
Once your homemade fudge has set, cut it into squares and store in an airtight container, with the layers separated with parchment. It will keep well for around 2 weeks at room temperature and up to 1 month when kept in the refrigerator.
Yes, you can freeze fudge for up to 1 year. 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.
Because of its long shelf life, this red velvet fudge makes for a great homemade food gift. Place some pieces in a cellophane bag, decorate with ribbon and a name tag, and you are good to go. It’s great for teachers’ gifts and gifts to friends and family. Be sure to try this Butterfinger Fudge or Chocolate Chip Cookie Fudge too!
Recipe Tips and Tricks
- 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.
- 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.
This red velvet fudge is so bright and vibrant and I love how quick and easy it is to make a batch. I know what I’m giving on Valentine’s this year!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Red Velvet Fudge Recipe
Ingredients
- 12 ounces white baking chocolate 339 grams, like Baker's Premium (3 standard bars)
- ¾ cup red velvet cake mix
- 14 ounces sweetened condensed milk 1 can
- Sprinkles optional, for garnish
Equipment
- Kitchen Scale (optional)
Instructions
- In a large microwave-safe bowl, break up the white chocolate and melt in 30-second intervals. Stir in cake mix and sweetened condensed milk.
- Pour the mixture into an 8×8-inch pan lined with parchment paper.
- Evenly add sprinkles over top.
- 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.
- 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.
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 my recipes were published before this advice came out, so I have been updating them. I must’ve missed this one!