This Red Velvet Fudge requires no thermometer to make and is a fun and delicious treat to make your loved ones for Valentine’s Day!
Hiya everyone, hope you’re having a great week. Happy to report this week is much better than last week. It’s still been a stressful month and it feels like the longest month ever.
Quite glad it’s February tomorrow. I mean I don’t know what I’m expecting, stuff isn’t going to disappear overnight, but I always feel fresh at the start of a new month, like I have the whole month ahead to do loads of things.
It’s our first wedding anniversary next week and my husband managed to get the week off work. We had planned to decorate during our time off, but my back is still too bad for that, so hopefully we’ll just be able to chill together and maybe go out for a meal.
After our first anniversary, it will be Valentine’s Day before you know it, so I decided to make some Red Velvet Fudge – it’s so easy to make and you don’t need a thermometer to make it.
A few simple ingredients and you get a tasty treat to share with your loved ones. It would be great for the kids to decorate too. As I’ve always said, we are not huge on Valentine’s Day here, we always get a card, but I don’t save all my love for one day a year, we tell each other every day.
I’m just here for the cute desserts! 😉
A few years back I didn’t “get” the whole Red Velvet thing, but now I love it and I love making different types of red velvet, be that cookies, cakes, fudge, pancakes… it always ends up looking like I’ve murdered someone in the kitchen, but never mind!
I’m also obsessed with making different flavours of fudge. It’s so versatile, once you have that base of condensed milk and either white, dark or milk chocolate you can add anything. I’ve made Key Lime Pie Fudge, Lemon Meringue Fudge, Pumpkin Spice Fudge… it’s one of the easiest recipes ever and I’ve never been let down by it!
Enjoy!
Red Velvet Fudge
Ingredients
- 14 oz (397g) can of condensed milk
- 14 oz (397g) milk chocolate
- 2 tsp vanilla extract
- 1 tbsp unsalted butter
- Pinch of salt
- Red food colouring, amount needed will vary with what colouring you use
- Sprinkles, any you like, I used love hearts
Instructions
- Spray an 8×8 inch square pan with cooking spray, then place a double layer of cling film into the pan and spray with cooking spray.
- Place the condensed milk into a deep saucepan and break the chocolate into the pan. Place over a low heat and stir frequently until all the chocolate is melted.
- Add in the vanilla, butter and salt and stir until the butter has melted.
- Add in the food colouring – add it in gradually, stirring in between additions until you have the desired colour. I used Wilton Gel colour and add in a 1/4tsp at a time. If you use a liquid food colour, you may need the full bottle. Gel is much more concentrated so I would advise using that.
- Stir until the fudge is evenly red and then pour into your prepared pan. It should be runny enough to smooth itself out, but you can coax it into an even layer with a spatula.
- Sprinkle with sprinkles (ha!) and then leave to cool for an hour before transferring to the fridge to set completely. This took around 4 hours.
- When ready to cut, have jug full of warm water and some kitchen paper ready. Lift the fudge out and peel the cling film off. Place on a cutting board and dip a long knife into the warm water, dry it and then cut the fudge into 16-20 squares. I dip the knife every two cuts to keep it as warm as possible, this makes cutting the fudge much easier!
- Red Velvet Fudge will keep in an airtight container, in the fridge, for a week.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
