No candy thermometers needed for this recipe! With just 4 ingredients and only 10 minutes of work time, you can have red velvet fudge in no time!
It’s crazy how much things can change in a year. This time last year, I was preparing to move to Florida for an internship as part of the Disney College Program, and had started a blog that was supposed to be part Disney life, part food. That blog went absolutely nowhere, so a few months later I switched from blogspot to wordpress, and totally centered the blog around food.
Life happens, and I had to leave my internship early- so I threw myself into food blogging, and look where I am now. PDK is still a very tiny piece of the internet, but it’s still crazy to think that a year ago, I had no idea how much I would love blogging. I still love Disney despite messy endings, and miss it dearly. But it all shows that life is unexpected, and you never know where it will take you.
Another thing I would have never tackled a year ago? Fudge. Even easy fudge, like this- because when I first heard of sweetened condensed milk, I thought it sounded like the most disgusting thing ever. Thick milk? In a can? That is shelf stable? No thank you. I ranked it right up there with mayonnaise on the list of Foods that I Will Never Touch. Then I faced my fear, and made magic bars, and well… I wouldn’t say fell in love exactly, but I am much more open to it now.
That’s a good thing, because the SCM is what makes this fudge so incredibly easy! 1 14oz can will make a creamy, smooth fudge without spending time nursing bowling milk or stirring in marshmallow fluff or messing with candy thermometers, or any of that complicated stuff. We’ll also use both white chocolate chips and candy melts- the candy melts cannot be replaced! Chocolate chips have stabilizers in them to prevent them from losing shape. By using candy melts, the chocolate chips will melt much easier and not be lumpy. If you try to use all chocolate chips, the chocolate will seize up and not work. Using candy melts will also make the fudge easier to cut once it is chilled.
We melt together the sweetened condensed milk and white chocolate, and then mix in some red velvet cake mix. We’ll place it in a 7×11 pan lined with tinfoil and sprayed with baking spray- this will make it easier to remove from the pan. Simply leave some overhang with the foil and lift out before cutting. The fudge will chill four two hours before being ready!
A few more notes before the recipe: Your fudge will be thinner than mine- These photos are of my first trial. I used a combination of white and semi-sweet chocolate, and poured the fudge in a 9×9 pan. I found that the fudge was too thick and tasted like a brownie rather than red velvet.
- 2 cups white chocolate chips
- 1 cup white chocolate candy melts
- 1 14 oz can sweetened condensed milk
- 1 and ½ cup red velvet cake mix
- line a 7 x 11 pan with tinfoil and spray with non stick baking spray.
- Melt together chocolate chips, candy melts, and sweetened condensed milk in a saucepan over medium- high heat until smooth.
- Mix in cake mix and pour into prepared pan.
- Chill four two hours or until firm.
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