This tempting red fudge blends the soft chocolate aroma of classic red velvet with a creamy, tangy cream cheese layer. The texture is soft and dense, melting slowly in your mouth—perfect as a sweet gift or a special treat. No oven needed, just a pot and a fridge!
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams dark cooking chocolate
- 1 can (390 grams) sweetened condensed milk (white)
- 60 grams unsalted butter
- 1 tsp food-grade red food coloring
- 1 tbsp cocoa powder
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 150 grams, room temperature cream cheese
- 3 tbsp powdered sugar
- 1 tsp lemon juice
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👩🍳 Instructions
- 1 Prepare a small 18x18 cm (7x7 inch) square baking pan, lining it with parchment paper so it covers all sides for easy removal later.
- 2 Melt the dark cooking chocolate and butter over a pot of simmering water (double boiler method), stirring gently until completely melted and smooth.
- 3 Turn off the heat, then add the sweetened condensed milk, cocoa powder, salt, and vanilla into the melted chocolate. Stir quickly until well combined and thickened.
- 4 Add the red food coloring little by little while stirring until you reach an even, deep red color, adjusting to your preference.
- 5 Pour the red fudge batter into the prepared pan, smoothing the surface with a spatula.
- 6 Make the cream cheese layer: beat the cream cheese, powdered sugar, and lemon juice until smooth and silky with no lumps.
- 7 Pour the cream cheese layer over the red fudge batter, spreading it gently. You can create a marble pattern with a toothpick if you like.
- 8 Place the pan in the refrigerator for at least 4 hours, or overnight, until the fudge is completely firm and set.
- 9 Remove from the pan and cut into pieces using a sharp knife that's been warmed slightly beforehand for neat, clean cuts.
- 10 Serve the fudge chilled, or let it sit briefly at room temperature before enjoying for a softer texture.
💡 Tips
• Use a good-quality food-grade red food coloring so you get a deep color without needing so much that it affects the flavor.
• Make sure the cream cheese is at room temperature so it beats smooth easily without lumps.
• Store the fudge in an airtight container in the fridge; it will keep for up to 1 week.
• Warm the knife with hot water before slicing for neater, cleaner cuts.
📊 Nutrition Facts / serving
180
Calories (kcal)
2 g
Protein
11 g
Fat
19 g
Carbs
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