Red Velvet Fudge

So how is it that the month of December could have 31 days, yet it seems there is not nearly enough time to fit everything in that you want to do?

Ugh.

This seems to happen to me every year.

For my latest trick....I have been up all night baking cookies and cupcakes, and making tomato sauce and meatballs, because we have five people coming over tomorrow night.

Er... make that tonight.

Since it's currently 1:45AM.

Ack!

And between now & 6PM I still have to clean my house, cook a meal, frost cupcakes, make an appetizer, and somehow help my dad do some Christmas shopping.

Oh, AND make myself somewhat presentable for our company.

But you know what the cure is for feeling overwhelmed?


Red Velvet Fudge.


Red Velvet Fudge

• 1 1/4 C. white chocolate chips
• 1 T. semi-sweet chocolate chips 
• 1/4 t. baking soda
• pinch salt
• 3/4 C. sweetened condensed milk
• 1/2 t. vanilla extract
• 1 t. red food coloring
• 1 t. cocoa powder
  

Line an 8" rectangular loaf pan with foil, allowing excess to hang over edges. Grease foil with non-stick cooking spray, and set pan aside.

In large, microwave-safe bowl, mix chips with baking soda and salt until evenly distributed.  Stir in sweetened condensed milk.  Microwave in 30-second intervals, stirring after each, until chips are melted and mixture is smooth.

Add vanilla, red food coloring, & cocoa and stir well to combine.  Quickly pour fudge into prepared pan, and spread in even layer with spatula.

Refrigerate at least 2 hours, until set, and remove fudge from pan using foil.  Cut into squares, and store leftovers in airtight container in refrigerator.

Original Recipe