Saturday, December 17, 2011

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


**Update 12/24/12: Due to the number of comments that this fudge won't set, I recently made it again following the directions above; it came out fine.  Please note that the consistency of this fudge is softer than the traditional type that requires a candy thermometer - that being said, it should not come out like "goo" or "a dip."  So please make sure you are using the correct ingredients (sweetened condensed milk NOT evaporated milk) as well as the correct ingredient amounts (1 AND 1/4 cups of white chocolate chips; T is tablespoon and t is teaspoon). If this does not set for you, something went wrong.  

34 comments:

  1. Sounds wonderful!!

    Hope you get some rest in between the rest of the things you have to do!

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  2. Fudge does seem to make everything better, doesn't it?! Hope your dinner is a raging success!

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  3. This looks wonderful..what a festive and beautiful fudge..and your photo is stunning!!!

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  4. I will sure want to give a try this lovely fudge as I have not make one before, looks really beautiful and that red color is so gorgeous.

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  5. Oh I could see how this could be a big holiday stress relief! I hope your party ended up going well:-) There is never enough time to really enjoy the holidays.

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  6. Yes, red velvet fudge I think could be the cure to anything. This looks amazinggggg. If you put this out for your company I dont hink they would care about anything else!

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  7. Ha - great post. I feel your pain. I have 4 people staying on Friday and I'm frantically trying to bake and clean so everything is ready. The freezer is now full of pies and buns and rolls. This fudge looks stunning.

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  8. Wow you've been busy!! Hopefully everything turned out well. :) This sounds amazing, I can't wait to try this out immediately.

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  9. This is awesome! I love the idea of red velvet anything... I wonder if there's a way to incorporate that tangy, cultured taste of buttermilk into the fudge! Hmmm. :)

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  10. There simply isnt enough time! I want to catch up on all the blogs I love to read and can barely find time to sit! Its craziness. This fudge looks killer though! Have a great holiday!

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  11. My daughter loves anything red velvet, so I know she'd go for these gems!! Hope your dinner party went well :)

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  12. Is this really 1 table spoon of semi-sweet chocolate chips? So like 6 little chips? Doesn't seem like very much, so just checking.

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    Replies
    1. Thats correct, if you want more chocolate flavor you can put more chips in but you may also need a little more food coloring.

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  13. I must have done something wrong...mine came out more like gooey frosting :/ even after being in the fridge for 4 hours.

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    Replies
    1. Someone recently emailed me with a similar issue, and we determined that she was using evaporated milk instead of sweetened condensed milk (they both come in a can - its easy to confuse the two). Sweetened condensed milk has a much thicker consistency. So I would recommend making sure you are using the right ingredients & amounts! :)

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    2. Nope, I definitely used sweetened condensed milk and had the same problem as the other poster. Goopy fudge. It was still tasty, but looked yucky. :(

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    3. See my comments below... something must have gone wrong then. I recently made this again following the published recipe, and it set fine. All I can say is make sure you are using sweetened condensed milk, not evaporated; make sure you are using 1 AND 1/4 cups of white chocolate, and also that you are using a loaf pan NOT an 8" square pan. This fudge is softer than the kind that requires a candy thermometer, but should not be gooey or dip-like. (I happen to think the softer consistency is a small price to pay for the ease of preparation :)) Sorry it didn't work out for you guys!

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  14. I found you via a Pinterest pin. I am SO glad I did. I LOVE Red Velvet and fudge and can't wait to make this for Christmas this year!!!!

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  15. Are you sure it is only one tablespoon of chocholate chips? To me it sounds like it should be one cup? That might explain the goopiness.

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    Replies
    1. Yes, the flavor red velvet has only a hint of chocolate, hence the small amount. Just so we're clear, here are the ingredients & amounts... not sure if the font is tripping people up:

      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

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    2. Are the capital T's Tablespoons and the uncapitalized Teaspoons?

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    3. Yes, capital "T" = tablespoon, lowercase "t" = teaspoon.

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  16. I followed the recipe to a T and it came out goopy like Elly's. Maybe I didn't micro it long enough. I think I did it for a total of 60 seconds ,but it was well mixed by then. I had it in the fridge for about 4 hours and then in the freezer for another 2. I sprayed the non-stick foil with cooking spray and it is sticking like crazy.Ugh! I does taste great,just like red velvet cake.....

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    Replies
    1. I'm so sorry this didn't work out for you, but you must have done something wrong... since a few people have commented that this came out badly, I decided I better make it again. But mine came out the same as the first time, so the problem is not with the recipe. I microwaved it about 2 minutes total, though I don't think it should make a difference. Did you use 1 AND 1/4 cup white chocolate chips? And did you use sweetened condensed milk, NOT evaporated milk? These are the only things I can think of that might have been misunderstood in the recipe... Sorry again that it didn't work for you.

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  17. Do NOT make this if you want fudge. Its better as a dip. Gooey pasty mess. But it was good!!!

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    Replies
    1. Hi, please see above, I just made this recipe again to make sure it's right and mine came out fine... The fudge IS slightly softer than the kind that requires a candy thermometer, but it should not be anything close to a dip! Something must have gone wrong. Either way, I'm really sorry that this didn't set for you, I'm sure that was very disappointing!

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  18. I just got done making this and it turned out amazing! I followed the directions exactly and it is so good! I read all of the comments and almost decided not to make it, but I'm so glad I did. I took it out of the refrigerator after 1 hour and 45 minutes and it was completely set. Not at all runny or gooey like some of the other people said. Thank you so much for this delicious recipe!

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  19. I like the above poster almost didnt make this either, but glad I did too!

    I wonder if the type of white chocolate is causing the issue for some. I know that a white chocolate with cocoa butter as an ingredient usually works better in recipes like ganache. So I used a white chocolate bar and used a total of 7.5 oz. Followed the recipe and used 2 tsp of cocoa instead(I like a more cocoa-y red velvet). I microwaved for about 1 min. And before I was able to put it in the pan it was already starting to harden. The leftovers in the bowl are really good. However I used a 8in square pan and it doesnt make a thick layer, so Im thinking of dbling the recipe and using an 11*7 to get thicker squares. I love how this fudge is not overly sweet like most fudge. I will update after it sets up!

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  20. Forgot to post an update. It set up just fine. The flavor is great but I do find the texture a little different than other fudge Ive had, its a little taffy like.

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    Replies
    1. Hi Crissy, thanks so much for your thoughts on this! As I commented to another reader above, it IS a bit softer than fudge that requires a candy thermometer. I hope you still liked it!

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  21. I love anything Red Velvet so I am looking forward to making this. Thanks for the tips everyone.

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  22. I tried this, and it did not take! I dont know what went wrong. I followed the directions listed above exactly, and let it refrigerate longer to see if it would eventually set up, and nothing. I hope it works for you guys!

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  23. This sounds so great! It seems gluten free too! I will have to double check all ingredients though. Thanks for the recipe!

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