Red Velvet Fudge
Rich, creamy red velvet fudge with a white chocolate marbled finish.
Servings: 64 servings
Ingredients
- 2 1/2 cups red velvet cake mix
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1/2 cup salted butter cut into 8 pieces
- 2/3 cup white chocolate chips
- 2-3 tbsp sprinkles optional, for garnish
Instructions
- Line the bottom and sides of a 9x9-inch square pan with foil, allowing it to overlap the edges; set aside.
- In a large microwave-safe bowl, combine the red velvet cake mix, confectioners' sugar, milk, and the butter pieces without stirring.
- Microwave the mixture on high for 2 minutes.
- Remove from the microwave and immediately stir until all the butter is fully melted and the mixture is smooth.
- Fold in the white chocolate chips while the mixture is still warm so they soften and create a marbled effect.
- Spoon the fudge into the prepared pan and smooth it into an even layer.
- If using sprinkles, scatter them over the top and press lightly so they stick.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until firm, before lifting out with the foil and cutting into pieces.
Equipment
- 9x9-inch square baking pan
- Aluminum Foil
- large microwave-safe bowl
- spatula or wooden spoon
Notes
- Line the pan with non-stick foil to lift the fudge out easily.
- Store fudge in an airtight container to maintain freshness.
- You can refrigerate to keep it from getting warm and soft.
- To freeze, wrap whole block tightly and place in a resealable container.
- Thaw frozen fudge overnight in the refrigerator before serving.