Red Velvet Fudge – a delicious recipe with cocoa powder, sugar, buttermilk, butter, red food coloring, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 10 x 6 inch baking pan and line with parchment paper, extending paper at long sides for handles. Sift cocoa powder into a large saucepan. Add the sugar, buttermilk, butter and food coloring. Stir over low heat until butter has melted. Increase heat to medium and bring to a boil. Cook, without stirring, for 3 minutes or until mixture reaches soft ball stage, about 225u00b0F on a candy thermometer. Remove from heat, and add vanilla extract. Cool for 5 minutes.
2
Using an electric mixer, beat the fudge mixture in a large heatproof bowl for 10 minutes or until slightly cooled and thick. Pour into prepared pan and let stand at room temperature for 1 hour or until set. Cut into squares. Place melted chocolate in a small resealable plastic bag and snip off a corner and drizzle over the top of the fudge.
1133
kcal
Calories
27
g
Fat
235
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup cocoa powder, 4 1/3 cups sugar, 1/4 cup buttermilk, 3 tbsp butter, and more.
Yes, Red Velvet Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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