Microwave Red Velvet Fudge Recipe

stacked squares of red velvet fudge topped with pink sprinkles.

Course: candy, Snack

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: pieces

Calories: 218kcal

Author: Becky Hardin

This easy red velvet fudge is made with just 3 ingredients and comes together quickly in the microwave. Using cake mix, white chocolate, and sweetened condensed milk creates a rich, creamy fudge with minimal effort and no candy thermometer.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan

Ingredients

12 ounces white baking chocolate like Baker's Premium (3 bars)*
¾ cup red velvet cake mix heat treated
14 ounces sweetened condensed milk (1 can)
Sprinkles optional, for garnish

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 red velvet cake mix, 14 ounces sweetened condensed milk
Pour the mixture into an 8x8-inch pan lined with parchment paper.
Evenly add sprinkles over top.
Sprinkles
Chill for 1 hour or until fudge is set, then slice into squares.

Video

Notes

*Use real white baking chocolate, not white chocolate chips. Chips contain stabilizers that can cause grainy fudge.

Becky's Top Tips:

To heat-treat the cake mix, microwave on HIGH in 30-second intervals until it reaches 160°F.
An 8×8 pan makes thick fudge squares; a larger pan will produce thinner pieces.
Melt the white chocolate slowly, stirring often, to prevent overheating.
The mixture should be thick but pourable. If it’s too stiff, microwave for 10-15 seconds and stir.
Add sprinkles right after pouring so they stick.
For clean slices, let the fudge fully set, then wipe the knife between cuts.
Nutritional information does not include optional ingredients.

Storage: Store red velvet fudge in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. Freeze for up to 1 year.

Nutrition