Red velvet fudge
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A two-layer fudge with a red white chocolate base and a cream cheese peppermint top. Cut into squares for holiday platters.
Ingredients
- 1 teaspoon butter
- 2 packages (12 ounces each) white baking chips divided
- 2/3 cup semisweet chocolate chips
- 3 teaspoons shortening divided
- 1 can (14 ounces) sweetened condensed milk
- 1-1/2 teaspoons red paste food coloring
- 4 cups confectioners’ sugar divided
- 6 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3 tablespoons crushed peppermint candies
Equipment
- microwave-safe bowl
- mixing bowl
- hand mixer
- 9×13-inch pan
Directions
- Line a 13×9-inch pan with foil and grease the foil with the butter.
- In a large microwave-safe bowl, melt 3-1/4 cups of the white chips, the chocolate chips, and 2 teaspoons shortening in short bursts, stirring until smooth. Stir in the condensed milk and red coloring, then 1 cup of the confectioners’ sugar, and spread into the pan.
- In another bowl, melt the rest of the white chips with the rest of the shortening. Beat in the cream cheese and both extracts, then slowly add the rest of the sugar until smooth. Spread over the red layer, top with the crushed candies, and refrigerate for 2 hours or until firm.
- Lift out with the foil, peel the foil away, and cut into 1-inch squares.
Notes
Store between layers of waxed paper in an airtight container (the cream cheese layer suggests keeping it chilled). The mixture can instead be spooned into paper-lined mini-muffin cups. Red velvet plus peppermint.