Red Velvet Candy Cane Fudge Recipe

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Red Velvet Candy Cane Fudge Recipe
Red Velvet Candy Cane Fudge Recipe photo by Taste of Home
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Red Velvet Candy Cane Fudge Recipe

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My favorite kind of cake, red velvet, inspired me to create this fudge. If you like, spoon the candy mixture into paper-lined mini-muffin cups instead of spreading it into a pan.—Crystal Schlueter, Northglenn, Colorado
Featured In: 19 Red Velvet Recipes
MAKES:
117 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
117 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Directions

Line a 13x9-in. pan with foil; grease foil with butter.
In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan.
In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners’ sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 3-3/4 pounds.
Originally published as Red Velvet Candy Cane Fudge in Taste of Home Christmas Annual Annual 2014

  • 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
  1. Line a 13x9-in. pan with foil; grease foil with butter.
  2. In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan.
  3. In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners’ sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
  4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 3-3/4 pounds.
Originally published as Red Velvet Candy Cane Fudge in Taste of Home Christmas Annual Annual 2014

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Reviews forRed Velvet Candy Cane Fudge

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MY REVIEW
sugarcrystal User ID: 5836839 260118
Reviewed Jan. 23, 2017

"This recipe is great, but I realized you don't need to add shortening to the chips for the red velvet layer. Just melt them with the sweetened condensed milk. Sometimes the fudge will be a bit greasy before it sets if you do use the shortening. But it still tastes great regardless."

MY REVIEW
whimsywendy User ID: 8575361 253542
Reviewed Sep. 1, 2016

"My daughter made this last year & it was fantastic! I can't believe how easy it is to make."

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