Red Velvet Fudge
This super easy fudge recipe comes together in minutes and melts in your mouth! It's the perfect addition to your Valentine's Day dessert spread.
Servings: 64 1" pieces
- 2 1/2 cups Red Velvet cake mix
- 2 cups confectioner's sugar
- 1/4 cup milk
- 1/2 cup salted butter cut into 8 pieces
- 2/3 cup white chocolate chips
- 2-3 tbs sprinkles to garnish optional
Line the bottom of an 9x9 square pan with foil making sure to let it overlap the sides. Set aside.
In a large, microwave-safe bowl, pour in cake mix, confectioner's sugar, milk and butter pieces. Resist the urge to stir, no need to. Microwave for two minutes.
Remove from microwave and immediately begin stirring until all of the butter is melted. Fold in white chocolate chips while the mixture is still warm so you get the marble effect when they melt slightly.
Spoon fudge mixture into prepared pan and smooth into an even layer. If using sprinkles, add them quickly and press down slightly so they adhere to the fudge. Cover with plastic wrap and let it set in the fridge for at least 2 hours before cutting it up.
- Line your baking pan with non-stick foil. You can just lift the fudge out of the pan, which makes cutting the fudge so much easier.
- Fudge should always be stored in an airtight container to seal out an extra moisture and prevent it from drying out. It can be stored at room temperature but I will usually pop it in the fridge so it doesn’t get warm and melt.
- Need to make this ahead of time? This is the perfect treat to make ahead because you can freeze it. Simply warp it in plastic wrap and place in resealable container. It’s best to freeze in a whole block as individual pieces tend to dry out when they are frozen. When ready to enjoy thaw it overnight in the refrigerator. It should be enjoy within a week of thawing.
Calories: 58kcal | Carbohydrates: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 22mg | Sugar: 6g | Vitamin A: 45IU | Calcium: 12mg | Iron: 0.2mg