If you read Rainy Day Mum regularly you may have noticed our slight obsession with Fudge. We love making it, especially when it’s simple and easy to make. This Red Velvet Swirl Fudge I made for friends at Christmas however, wouldn’t it just make the most perfect Valentine’s Day Fudge Recipe to share with your loved ones.
Layered Red Velvet Fudge Recipe
Growing up my grandma made fudge it always looked really complicated and when I inherited her cookbook I steered well away from the recipes. But then a friend introduced me to easy Chocolate Fudge in the slow cooker!
From then I experimented and discovered that you can even make it on the stove in a double boiler without having to worry about getting that temperature right at all.
This recipe for a layered fudge calls for making a set of white chocolate fudge and then splitting it to incorporate the red velvet flavour to the other half. It may sound complicated but I promise you it’s so easy to make and tastes delicious.
I like this much better than our white chocolate fudge as although I have a sweet tooth I find I can’t eat very much white chocolate without feeling a little sick as it is so sweet.
You can use either milk chocolate chips or dark chocolate depending on your preference but the dark chocolate chips do make it better and are a great mix with the white chocolate too!
Delicious and Easy Red Velvet Fudge Recipe
- 600 g caster sugar
- 255 g unsalted butter
- 160 m single cream
- 350 g white chocolate chips
- 1 jar marshmallow fluff marshmallow cream (US 7oz jar)
- 1 tsp vanilla
- 175 g dark chocolate chips
- 3 TBSP red food liquid food colouring
- Line a 9inch square baking dish with greaseproof paper folding it over the edges of the pan.
- Place dark chocolate chips and food colouring in a bowl. Set aside.
- Place butter in a large saucepan.
- Add the sugar and the single cream; mix well as you heat gently.
- Combine the white chocolate chips and marshmallow fluff in a bowl.
- Stir in the vanilla, white chocolate chips, marshmallow fluff into the mixture and combine.
- Immediately transfer about ½ of the hot mix to the dark chocolate chips and food colouring.
- Stir well with a spatula or wooden spoon until chocolate chips are completely melted and mixed well.
- Work quickly using 2 tablespoons, put a layer of white chocolate fudge and then scoops of the red velvet fudge mixture in a random pattern into a prepared baking dish.
- Swirl the layer of red velvet fudge into the white to create a pattern using a small knife or skewer.
- When complete, jiggle the pan to smooth surface.
- Cool completely around 12 hrs.
- Use the greaseproof paper on the sides to lift the fudge from dish before cutting into 1inch squares.
More Fudge Recipes that You Can Make at Home
Baileys Fudge with Pecan Topping a great gift for those that love this Irish Cream
Delicious and Easy Chocolate Orange Fudge which tastes better than ones that I have made with Terry’s Chocolate Orange.
Dark Chocolate Cadbury’s Mini Egg Fudge not just for Easter and tastes delicious for those with not such a sweet tooth and made in the slow cooker!
Don’t Forget to Pin this Layered Red Velvet and White Chocolate Fudge without Condensed Milk to Make Later