Baby shower Red velvet fudge (with sprinkles)
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.
Ingredients
Red velvet chocolate fudge
- 1⅓ cup condensed milk
- ⅙ teaspoon salt
- 1 pound Milk Chocolate chopped in small cubes
- 3 drips food coloring red
- 1 tablespoon butter unsalted
- 1 teaspoon vanilla-extract
White chocolate frosting
- 2 oz. white chocolate chopped in small cubes
- ¼ cup cream cheese room temperature
- ½ cup confectioner's sugar
- 1 teaspoon vanilla-extract
- 1 tablespoon butter unsalted, room temperature
Topping
- 3 tablespoons sprinkles
Ingredients you need per step are listed below the step in Italic
Instructions
Red velvet chocolate fudge
- Brush a baking form of 8 × 8 inch (20 × 20 cm) with oil and put a baking paper at the bottom.
- Add the condensed milk and salt to a saucepan.1⅓ cup condensed milk, ⅙ teaspoon salt
- 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.1 pound Milk Chocolate
- Add the food coloring, butter, and vanilla and whisk well.3 drips food coloring, 1 tablespoon butter, 1 teaspoon vanilla-extract
- 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. Take off the heat.2 oz. white chocolate
- Put the cream cheese in a bowl and mix for 40 seconds.¼ cup cream cheese
- Lower the speed and add the confectioner's sugar and vanilla. Mix for one minute.½ cup confectioner's sugar, 1 teaspoon vanilla-extract
- Add the butter and mix for another 15 seconds.1 tablespoon butter
- 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.3 tablespoons sprinkles
- Put the baking dish into the refrigerator so the fudge will stiffen.
- Slice the fudge into 25 cubes.
NOTES
1. Au Bain-Marie: Bring a pan with about 2 inches (ca. 5 cm) of water to the boil. Take a heat-proof bowl and hang die above the water (but don't touch the water). In the bowl, you can melt chocolate.
2. Vanilla-extract: can be substituted with one teaspoon vanilla sugar.
3. Use a normal cream cheese and not a light version.
4. Storage
- Refrigerator: You can store fudge in the fridge for up to 1 week.
- Freezer: You can store the fudge in a freezer bag or box for up to 3 months.
Nutrition
Calories: 183kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 56mg | Fiber: 1g | Sugar: 23g | Vitamin A: 103IU
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