Red velvet fudge

Have you ever thought about making fudge, but then that thought quickly faded as you realized you did not have the time or the motivation to make it?

As a child, I can remember my father making his very labor-intensive homemade fudge recipe. He would stand over the stove observing the pot of liquid chocolate until it reached just the right temperature, then quickly take it off the heat and beat it with a wooden spoon for 15-20 minutes until set.

Nobody has time for that these days with our hectic schedules.

The following cake batter fudge recipe is super-easy to prepare, and you will most likely have most of the ingredients in your pantry. Although the recipe is quick and easy, it does not compromise on taste. It turns out velvety smooth and has a vibrant, festive red color.

This irresistible treat would be a great dessert to make for Valentine’s Day to impress your loved one. They will think you spent hours in the kitchen preparing it! I made this fudge for my family a couple of years ago for Valentine’s Day, and they loved it.

This recipe is so easy that you could also get your kids involved in the kitchen to help prepare it. Use a heart-shaped cookie cutter and add some Valentine’s sprinkles on top for a very festive dessert.

Red Velvet Cake Batter Fudge

2 1/2 cups Red Velvet cake mix

2 cups confectioners sugar

1/4 cup milk

1/2 cup salted butter, cut into 8 pieces

2/3 cup white chocolate chips

2 to 3 tablespoons sprinkles to garnish

Line a 9-by-9-inch baking pan with parchment paper. In a large microwave-safe bowl, pour in cake mix, confectioners sugar, milk and butter pieces. Microwave for two minutes. Remove from the microwave and immediately begin stirring until all of the butter is melted. Fold in white chocolate chips while the mixture is still hot. Spoon mixture into prepared pan and smooth into an even layer. If using sprinkles, add them now and press down slightly. Cover with plastic wrap and let sit in the fridge for at least two hours before cutting into squares or shapes.


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