Red Velvet Fudge

If you love red velvet cake, this Red Velvet Fudge is going to be your new obsession! It’s smooth, creamy, and has that classic hint of cocoa with a touch of vanilla—just like red velvet but in melt-in-your-mouth fudge form.

And to make it even better? A swirl of creamy white chocolate on top! No baking, no fuss—just melt, mix, and chill.

Let’s do this!

What You’ll Need

2 cups white chocolate chips
1 cup semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter (melted)
1 tsp vanilla extract
1 tbsp unsweetened cocoa powder
1-2 tsp red food coloring (adjust for desired color)
¼ tsp salt
Optional topping: Melted white chocolate drizzle or white chocolate chips

Pro Tips

Use gel food coloring! It gives a deep red color without watering down the fudge.
Don’t skip the cocoa powder. It gives the fudge that true red velvet flavor.
Let it set completely. Refrigerate for at least 2 hours before cutting for perfect slices.
Swirl the white chocolate carefully. Use a toothpick or skewer to get that pretty marbled effect.
Make it extra special! Add crushed Oreos or red velvet cake crumbs on top for a fun twist.

Tools You’ll Need

Medium saucepan
Spatula
8×8-inch baking dish
Parchment paper
Knife for cutting

Substitutions & Variations

Dairy-free option: Use dairy-free white and semi-sweet chocolate, plus coconut condensed milk.
Sweeter version: Use milk chocolate instead of semi-sweet for a milder, sweeter fudge.
Extra texture: Stir in crushed pecans or mini chocolate chips before chilling.
Cream cheese swirl: Swirl in a cream cheese mixture for a cheesecake-like red velvet fudge.

Instructions

1. Melt the chocolates.

In a saucepan over low heat, melt white chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth.

A super close-up shot of a spatula stirring melted white and semi-sweet chocolate, sweetened condensed milk, and butter

2. Add the flavors.

Remove from heat and stir in vanilla extract, cocoa powder, red food coloring, and salt until fully combined.

A super close-up shot of cocoa powder and red food coloring being folded into the glossy melted fudge mixture

3. Pour into the pan.

Line an 8×8-inch baking dish with parchment paper, then spread the fudge evenly.

A super close-up shot of a spatula spreading thick red velvet fudge into a parchment-lined baking dish

4. Add the white chocolate swirl.

Drizzle melted white chocolate over the top, then use a toothpick to create a swirl pattern.

A super close-up shot of a toothpick swirling melted white chocolate on top of deep red fudge

5. Chill and set.

Refrigerate for at least 2 hours or until firm.

A super close-up shot of a baking dish covered with plastic wrap, resting in the fridge

6. Cut and serve.

Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!

A super close-up shot of Red Velvet Fudge squares stacked on parchment paper, the edges clean and smooth

Leftovers & Storage

Store in an airtight container in the fridge for up to 1 week.
Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.

Wrap-Up

And that’s it—your Red Velvet Fudge is ready to enjoy! It’s rich, chocolatey, and perfectly velvety with that classic red velvet taste. Try it out, take a pic, and let me know how it turned out. Happy snacking! ❤️🍫✨