Best Velvet Fudge Recipes

RED VELVET CANDY CANE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with butter., In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, the chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan., In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners' sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

VELVET FUDGE CAKE BY BISQUICK

Steps:

• 1. Cake: Blend all ingredients in a large mixing bowl on low speed for 1/2 minute, scraping bowl frequently. Beat 4 minutes on medium speed. Pour batter into greased and floured 8-inch square pan. Bake at 350^ for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool and frost.
• 2. Frosting: Mix all ingredients together in small saucepan. Stir to combine ,and well melted. Spread on warm cake.

THE VELVET ALMOND FUDGE CAKE

Steps:

• chop almonds and toast at 350 degree oven for 3 to 5 minutes, then sprinkle 1/2 cup on bottom of well greased 10 inch tube pan. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into mixer bowl. Blend then beat at medium speed for 4 minutes. Stir chips and almonds into batter. Pour into pan. Bake at 350 degree oven for 70 minutes or until cake begins to pull away from sides of pan. Do not under bake. Cool in pan for 15 minutes

RED VELVET FUDGE

Steps:

• Line an 8 x 8 inch baking dish with aluminum foil and lightly grease it. Set aside.
• Melt the butter in a medium saucepan over medium-high heat. Once the foam subsides, stir in the evaporated milk, brown sugar, white sugar, marshmallows, orange zest and salt. Bring the mixture to a rapid boil, stirring constantly. Continue boil and stir the mixture until it reaches soft ball stage on a candy thermometer (140 degrees), about 4 to 6 minutes.
• Immediately remove the saucepan from the heat and vigorously whisk in the milk chocolate, white chocolate, unsweetened cocoa powder, vanilla extract and optional red food coloring. Continue to whisk the mixture until all of the chocolate chips have melted and the mixture is smooth. You may need to set the saucepan on the hot stove top again for a minute or so to aid in completely melting the chocolate chips.
• Once the mixture is smooth and creamy, pour the contents of the saucepan into the prepared baking dish. Place it in the refrigerator to chill for at least 1 hour.
• When you are ready to serve, cut the fudge into squares. There is no need to cut the fudge until you are ready to serve it.
• Enjoy!

RED VELVET CANDY CANE FUDGE RECIPE

Steps:

• Line a 13x9-in. pan with foil; grease foil with butter.
• In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan.
• In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners’ sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
• Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
• Yield: 3-3/4 pounds.
• Originally published as Red Velvet Candy Cane Fudge in Taste of Home Christmas Annual
• Annual 2014

VELVET FUDGE

Steps:

• Melt chocolate chips.
• Remove from heat, stir in condensed milk and salt.
• Stir to blend well.
• Spread into buttered 9" pan.

RED VELVET CANDY CANE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with butter. In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan.
• In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners' sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
• Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

MARBLED RED VELVET FUDGE

Steps:

• Grease a 9x9 inch square pan with baking spray. Line the pan with parchment paper, leaving an overhang. Grease the parchment paper as well.
• In a large bowl, add the chopped semi-sweet chocolate and red food coloring. Set aside.
• Melt the white chocolate and vegetable oil in a medium microwave-safe bowl at 50% power for 30 seconds; stir. Continue to heat in 15 second intervals (at 50% power) until chocolate is completely melted and smooth. Set aside.
• In a medium saucepan, bring sugar, butter and evaporated milk to full rolling boil. Boil for 4 1/2 minutes, stirring constantly or until candy thermometer reaches 234�F.
• Pour the hot mixture over the semi-sweet chocolate and stir vigorously until mixture is smooth and red coloring is fully mixed in. Stir in the marshmallow cream and vanilla. Mix until smooth.
• Spread half of the fudge mixture into the prepared pan. Dollop tablespoons of the melted white chocolate over the fudge, using about 2/3 of the chocolate.
• Add the remaining fudge mixture to the pan and smooth the top. Dollop the remaining white chocolate over the fudge. Use a knife to gently swirl the white chocolate into the fudge. For best results, hold your knife straight up and move it in a zigzag pattern from top to bottom across the fudge mixture. Sprinkle with nonpareils, if desired.
• Place fudge in refrigerator until set. Use parchment paper to lift fudge from pan. Cut into squares and serve.

MARBLED RED VELVET FUDGE

Steps:

• Grease a 9x9 inch square pan with baking spray. Line the pan with parchment paper, leaving an overhang. Grease the parchment paper as well.
• In a large bowl, add the chopped semi-sweet chocolate and red food coloring. Set aside.
• Melt the white chocolate and vegetable oil in a medium microwave-safe bowl at 50% power for 30 seconds; stir. Continue to heat in 15 second intervals (at 50% power) until chocolate is completely melted and smooth. Set aside.
• In a medium saucepan, bring sugar, butter and evaporated milk to full rolling boil. Boil for 4 1/2 minutes, stirring constantly or until candy thermometer reaches 234�F.
• Pour the hot mixture over the semi-sweet chocolate and stir vigorously until mixture is smooth and red coloring is fully mixed in. Stir in the marshmallow cream and vanilla. Mix until smooth.
• Spread half of the fudge mixture into the prepared pan. Dollop tablespoons of the melted white chocolate over the fudge, using about 2/3 of the chocolate.
• Add the remaining fudge mixture to the pan and smooth the top. Dollop the remaining white chocolate over the fudge. Use a knife to gently swirl the white chocolate into the fudge. For best results, hold your knife straight up and move it in a zigzag pattern from top to bottom across the fudge mixture. Sprinkle with nonpareils, if desired.
• Place fudge in refrigerator until set. Use parchment paper to lift fudge from pan. Cut into squares and serve.