This Easy Red Velvet Fudge with a creamy cream cheese topping combines semi-sweet and white chocolate chips with sweetened condensed milk and a few simple ingredients. It’s an uncomplicated and impressive sweet that’s perfect for Valentine’s Day, Christmas, or any time you want a special treat.
This red velvet fudge is velvety, creamy, and packed with rich flavor. The recipe layers a red velvet base made from semi-sweet and white chocolate with a smooth cream cheese-topped white chocolate layer. The resulting contrast of tangy cream cheese and sweet chocolate creates the familiar red velvet profile that’s irresistible.
The mix of semi-sweet and white chocolate gives you that classic red velvet taste without the fuss of a cake. It’s easy to prepare and makes a lovely homemade gift or a festive addition to dessert tables.
Ingredients
See the recipe card below for exact quantities.
- White chocolate chips (divided)
- Semi-sweet chocolate chips
- Sweetened condensed milk
- Vegetable shortening
- Red gel food coloring
- Powdered sugar (confectioners’)
- Full-fat cream cheese, room temperature
- Vanilla extract
How to make Red Velvet Fudge
- Prepare a 9×13-inch baking dish by greasing it and lining it with parchment paper; lightly spray the parchment.
- In a large microwave-safe bowl combine most of the white chocolate chips (see recipe card), the semi-sweet chips, and most of the shortening. Microwave on high for 1 minute, stir, then heat in 15-second intervals, stirring between each, until fully melted and smooth. A double boiler works well if preferred.
- Stir in the sweetened condensed milk, red gel food coloring, and vanilla until uniform. Add 1 cup of the powdered sugar and mix until incorporated. Adjust color with more gel if needed.
- Pour the red chocolate mixture into the prepared pan and spread evenly with an angled spatula.
- In a clean microwave-safe bowl melt the remaining white chocolate chips with the remaining shortening using the same short-interval method until smooth. Add the room-temperature cream cheese and beat with a hand mixer on medium until creamy.
- Slowly add the remaining powdered sugar while mixing on low until the cream cheese layer is smooth and spreadable.
- Pour the cream cheese white chocolate mixture over the red layer, smoothing to the edges. Refrigerate for at least 2 hours or until firm.
- Remove the set fudge by lifting the parchment, warm a sharp knife under hot water and dry it, then slice into squares. Reheat and dry the knife between cuts for clean edges.
Pro Tips For Making Fudge
- Line the pan with parchment or wax paper so the fudge lifts out easily and doesn’t stick.
- When melting chocolate, stir between heating intervals to prevent scorching. Short bursts in the microwave or a double boiler are best.
- Use gel food coloring to achieve a vibrant red without thinning the mixture or altering flavor.
- Add sprinkles, chopped chocolate, or a dusting of cocoa if you want a decorative finish, but add them after the top layer is poured.
- Make the fudge a day ahead whenever possible to ensure it fully firms up and the flavors meld.
How to Store Red Velvet Fudge
Because the top layer contains cream cheese, store the fudge in the refrigerator in an airtight container. It will keep up to a week, though the best texture is within the first 3–4 days before it begins to dry slightly.
Recipe FAQs
Yes. Freeze in a single layer in freezer-safe containers or bags. If stacking pieces, separate layers with wax paper to prevent sticking. Freeze up to 3–4 months and thaw in the refrigerator overnight or at room temperature for about an hour before serving.
Yes. You can substitute white baking chocolate; roughly chop it and melt slowly. The texture may firm up differently, but shortening helps the chocolate set smoothly.
You can use milk chocolate, which will yield a milder chocolate flavor. It will still be delicious but slightly different from the original semi-sweet balance.
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Red Velvet Fudge
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Ingredients
- 24 ounces white chocolate chips, divided (two 12 ounce bags)
- ⅔ cup semi-sweet chocolate chips
- 3 teaspoons vegetable shortening, divided
- 14 ounces sweetened condensed milk
- 1 ½ teaspoons red gel food coloring
- 4 cups powdered sugar, divided
- 6 ounces full-fat cream cheese, room temperature
- 1 teaspoon vanilla extract
Instructions
- Grease a 9×13 baking dish and line with parchment paper; lightly spray the parchment.
- In a large microwave-safe bowl add 3 ¼ cups white chocolate chips, ⅔ cup semi-sweet chocolate chips, and 2 teaspoons shortening. Microwave 1 minute, stir, then microwave in 15-second bursts, stirring after each, until smooth.
- Stir in 14 ounces sweetened condensed milk and 1 ½ teaspoons red gel food coloring until combined. Add 1 cup powdered sugar and mix well.
- Pour the chocolate mixture into the prepared pan and spread evenly.
- In a separate bowl melt the remaining white chocolate chips with the remaining 1 teaspoon shortening. Microwave in short intervals, stirring to smooth.
- Add 6 ounces room-temperature cream cheese and 1 teaspoon vanilla to the melted white chocolate. Beat with a mixer until smooth. Gradually add the remaining 3 cups powdered sugar while mixing on low until smooth.
- Pour the cream cheese white chocolate layer over the red layer and spread to the edges.
- Refrigerate at least 2 hours or until firm. Lift fudge from pan using the parchment, warm and dry a knife between cuts, and slice into squares.
- Store in an airtight container in the refrigerator for up to 4–7 days (best within 3–4 days).
Notes
Nutrition
Carbohydrates: 23 g |
Protein: 2 g |
Fat: 7 g
(Nutrition facts are estimates and not guaranteed. Consult a registered dietitian for specific dietary advice.)