An easy to make sweet snack, Baby Shower red velvet fudge, with a deliciously full and creamy chocolate taste, yet airy. With a topping of white chocolate frosting, you have entered the chocolate mecca. The fudge is decorated with white (or blue) sprinkles and is a nice sweet appetizer to serve at your baby shower, maternity party, or to your maternity visitors.
And as said, the recipe is super easy to make. You'll only need 20 minutes and then it is ready to stiffen in the fridge. And when it has cooled about 3 hours, you have 25 little treats.
This month it was food blog swap time, in which various food bloggers make something from another blog, I was allowed to make something from slowfoody's blog this month. A nice Dutch blog with lots of tasty recipes, so that made the choice almost impossible. But I couldn't resist this delicious fudge. And because it was so beautifully colored, I really thought this was going to be a great baby shower treat!
Why do I love this red velvet chocolate fudge so much?
- A delicious chocolate flavor: by adding lots of milk chocolate you've got a creamy chocolate flavor.
- Fudgy: it's called fudge for a reason 😉
- It's foolproof: This recipe is super easy and is foolproof. I've even uploaded a video for you on how to prepare this fudge (you can find it at the bottom of this blog post. So if you want to visualize the recipe you can.
- White chocolate frosting, simple and delicious: another great part of this recipe is the white chocolate frosting. Just mix some cream cheese, confectioner's sugar, and melted white chocolate. Mix it up and ready.
- Sprinkle it: by the pink sprinkles you give this fudge your own twist. Add some pink or blue or any sprinkle of your choice. Decorate any way you want.
- Especially for the chocoholics: Milk chocolate combined with a white chocolate topping, does it get any better?
Which ingredients do you need?
The following ingredients are needed for this red velvet fudge with white chocolate frosting.
- Condensed milk: sweet, thick milk. You can buy this in a can. You'll need 400 grams or 1 ⅓ cup.
- White and milk chocolate: The milk chocolate is used for flavoring the fudge, the white chocolate is used for the frosting.
- Butter: unsalted butter is used for both the fudge as the frosting. Use butter at room temperature so it's soft and it's easier to mix it.
- Food coloring: Use food coloring to get the red velvet color. You can also use grounded freeze-dried beet or raspberries.
- Vanilla-extract: To enhance the flavor of the fudge and frosting. If you don't have vanilla-extract you can also substitute this with a teaspoon of vanilla sugar (for both the frosting and the fudge).
- Cream cheese: take this out of the refrigerator 15 minutes before use so you can mix it well.
- Confectioner's sugar: For sweetening the frosting. Don't use regular sugar, because it won't dissolve in the frosting and you get a crispy topping.
- Sprinkles: to decorate the red velvet fudge. Any sprinkle will do to decorate.
How to prepare this red velvet fudge?
How do you prepare this sweet treat? A video and a printable recipe can be find at the bottom of this blog.
Step 1: Prepare the fudge. Oil a brownie baking form and put a baking paper on the bottom. Take a saucepan and add the condensed milk and salt. Put on low heat. Break milk chocolate in small parts and add bit by bit while stirring.
When all chocolate is melted add the butter, vanilla, and food coloring. Mix everything well and take off the heat.
Step 2: Pour the fudge into the baking dish and flatten the top with a spatula. Put in the refrigerator while preparing the frosting.
Step 3: Prepare the white chocolate frosting. Melt the white chocolate in a heatproof bowl that hangs above cooking water (au-bain-Marie). Beat the cream cheese until it's airy and then add confectioner's sugar, vanilla, and butter. When everything is mixed well pour the white chocolate with the cream cheese mixture and mix. Spread the frosting on top of the fudge.
Step 4: Spread sprinkles on top of the frosting and put the baking dish in the refrigerator. Let it stiffen for at least 3 hours. Remove the baking pan and cut the fudge into 25 cubes.
- You add a pinch of salt to the fudge to get a more intense flavor.
- Melt the white chocolate au-bain-marie. Therefore bring a pan with about 2 inches of water to the bowl. Take a heat-proof bowl and hang die above the water (but don't touch the water). In the bowl, you can melt chocolate.
- If you don't have vanilla-extract, substitute it with 1 teaspoon vanilla sugar.
- Use confectioner's sugar and not regular sugar (you don't want a crunchy frosting).
- Use a normal cream cheese and not a light version.
- Fudge can be stored up to 1 week in the refrigerator and can be prepared in advance.
- This fudge can be stored in an airtight freezer box for up to 3 months in the freezer.
Does fudge has to be stored in the refrigerator?
No, normally fudge doesn't have to be stored in the refrigerator. You can keep it at room temperature. But because you prepare a frosting with cream cheese in this recipe you have to store this particular fudge in the refrigerator.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
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Baby shower Red velvet fudge (with sprinkles)
Equipment
- Baking form 8 x 8 inches (20 x 20 cm)
Ingredients
Red velvet chocolate fudge
- 400 grams condensed milk
- ⅙ teaspoon salt
- 400 grams Milk Chocolate
- 3 drips food coloring
- 1 tablespoon butter unsalted
- 1 teaspoon vanilla-extract
White chocolate frosting
- 60 grams cream cheese
- 1 tablespoon butter unsalted
- 100 gram confectioner's sugar
- 1 teaspoon vanilla-extract
- 60 grams white chocolate
Topping
- 3 tablespoons sprinkles
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Brush a baking form with oil and put a baking paper at the bottom.
- Take the butter and cream cheese out of the refrigerator and bring it to room temperature.
- Chop both the chocolates into small cubes.
Red velvet chocolate fudge
- Add the condensed milk and salt to a saucepan.
- Warm on low heat.
- Add a few cubes of milk chocolate to the pan and whisk with a spatula until melted. Add new cubes and whisk. Repeat until all the chocolate is added and melted.
- Add the food coloring, butter, and vanilla and whisk well.
- Pour the fudge into the baking form, flatten the top, and put it in the refrigerator while preparing the frosting.
White chocolate frosting
- Melt the white chocolate au-bain-marie (how to: look at the notes). Take off the heat.
- Put the cream cheese in a bowl and mix for 40 seconds.
- Lower the speed and add the confectioner's sugar and vanilla. Mix for 1 minute.
- Add the butter and mix for another 15 seconds.
- Pour the melted chocolate into the bowl and mix everything on medium speed for 2 minutes.
- Take the fudge and top it with the frosting. Flatten the top.
Topping and stiffen
- Spread some sprinkles on top of the frosting.
- Put the baking dish into the refrigerator so the fudge will stiffen.
- Slice the fudge into 25 cubes.
Notes
- You add a pinch of salt to the fudge to get a more intense flavor.
- Melt the white chocolate au-bain-marie. Therefore bring a pan with about 2 inches of water to the bowl. Take a heat-proof bowl and hang die above the water (but don't touch the water). In the bowl, you can melt chocolate.
- If you don't have vanilla-extract, substitute it with 1 teaspoon vanilla sugar.
- Use confectioner's sugar and not regular sugar (you don't want a crunchy frosting).
- Use a normal cream cheese and not a light version.
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