Easy red velvet fudge with a cream cheese frosting fudge layer is a decadent treat! Naturally gluten-free.
Photos updated December 2014
Red Velvet Fudge
I love cream cheese, and cream cheese frosting. That is probably the biggest reason that I like red velvet cake. It has cream cheese frosting (or at least it always should.)
For valentines day this past year I slaved away in the kitchen making gluten-free red velvet cake. It was my first valentines day as a married woman and I wanted to impress my husband. I was 7 months pregnant then, and we had an itty bitty kitchen in an itty bitty studio apartment.
Despite my working conditions the cakes turned out beautifully. I was very proud of my work. That night, after our romantic fondue dinner, I discovered that my husband does not like cream cheese frosting. I just couldn't understand why he didn't love it, because I do. He was really sweet about it though, I don't think he told me until after he had eaten half of his cake.
Since then I have tried over and over to convert him to my love of cream cheese frosting. My attempts have only turned him away from it more. He liked this fudge, but he gave me the cream cheese frosting layer.
If you are like my husband and believe that cream cheese only belongs on bagels, you can make it without the cream cheese frosting layer. If an 8x8 pan is too much fudge for you, the recipe can easily be halved and made in a loaf pan.
If you need a vegan alternative, my friend Erin has a great vegan fudge recipe that I think you'll love!
If you are a red velvet fanatic, like me, don't miss my gluten free red velvet cupcakes! It is one of my favorite recipes of all time.
If you need a quick red velvet fix, you'll love my gluten free red velvet mug cake. Moist cake is only ever 5 minutes away.
📖 Recipe
Red Velvet Fudge
Red velvet fudge with a cream cheese frosting fudge layer. Naturally gluten-free!
Ingredients
- 2 ½ cups white chocolate chips
- ½ cups milk chocolate chips
- 1, 14 oz can sweetened condensed milk
- 1-2 teaspoons liquid red food coloring
- 1 ½ c. white chocolate chips
- 2 oz cream cheese, softened
Instructions
- First, line a 8x8 pan with wax paper or aluminum foil, and then grease it lightly with butter.
- Pour 2 ½ cups white chocolate chip, the milk chocolate chips and sweetened condensed milk into a microwave-safe bowl and microwave for 30 seconds. Stir, and microwave in 15 second increments, stirring in-between, until the chocolate chips are melted. Add the red food coloring starting with 1 teaspoon and adding more a little at a time until you get the color that you desire.
- Pour the fudge into your prepared pan, and place it in the fridge while you make the cream cheese frosting layer.
- Melt the remaining 1 ½ cups of white chocolate chips in a microwave safe bowl. Start by microwaving them for 30 seconds, stirring them, and then microwave in 15 second increments, stirring in-between, until they are melted.
- Stir in the softened cream cheese.
- Pour the cream cheese frosting layer on top of your red velvet fudge and put in the fridge to chill until set.
- When you are ready to enjoy your fridge pull it out of the pan using the waxed paper/aluminum foil and place it on a cutting board. Cut the fudge into squares using a sharp knife. You'll get even cleaner cuts if you heat your knife blade up first by running hot water over it. Wipe your knife blade occasionally to keep the colors from rubbing into each other.
Nutrition Information
Yield 25 Serving Size 1 pieceAmount Per Serving Calories 239Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 61mgCarbohydrates 30gFiber 0gSugar 29gProtein 4g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
sugarswings
so pretty! love the colors!
Brianna
Thanks! I'm glad you like it.
Allie
Super simple recipe! Came out just like the picture. Yummy!
flippindelicious
Hi Allie, I'm so glad you enjoyed this recipe! Thank you for taking the time to comment and let me know. -Brianna
Pam Fields
Sounds so good. I love Red Velvet anything and of course, cream cheese frosting is a must!!! Will be trying this fudge over the holidays. Pinned. 🙂 Saw your link on I Heart Nap Time.
Grace Johantges
The recipe says two 1/2 cups white chocolate chips and then it says 11/2 white chocolate chips? Is it 4 cups? Or one or the either?
flippindelicious
Hi Grace, there are two different measurements for white chocolate, each measurement is for a different layer of fudge. The base fudge has one measurement, and then the cream cheese fudge layer has a separate measurement. Hope that helps! -Brianna
Joan Rasmussen
Because you are making the fudge, then the frosting
mariah papaya
I tried this recipe but sadly, it did not work for me 🙁 I used the 2 cups of white chocolate chips and a 1/2 cup of milk chocolate chips along with the condensed milk; however, it still resulted brown. Therefore, I could not dye it red. Any suggestions?
Brianna
The mixture will be brown before you add the red food coloring, but the coloring should still make the fudge red. Traditionally red velvet cake is light chocolate cake that is colored with food coloring (originally is was sweetened with beets and got its color from them.) I like the chocolate because I love the rich red color that it makes the final fudge. If you are worried about using too much coloring you could reduce or even omit the milk chococlate chips. If you omit them it won't have the same red velvet flavor but will have a very bright color.
Sorry I have taken so long to reply, the holidays have been crazy. Let me know if any of these suggestions work for you? Thanks for your feedback.
Jennifer Miller
So beautiful & they sound yummy!!!
Shirts
I don't know whether it's just me or if perhaps everybody else encountering issues with your blog.
It looks like some of the written text in your posts are running off the
screen. Can someone else please comment and let me know if this is happening to them too?
This might be a issue with my browser because I've had this happen before.
Appreciate it
flippindelicious
I haven't had this problem, and I view my blog in all the different browsers (chrome, mozilla, explorer, and on my phone and tablet.) It might be just your browser.
Meredith
I just made this recipe today and flavor-wise it is amazing but I don't know if I did something wrong or what...the texture is gummy rather than fudgy. Any idea what may have caused this?
flippindelicious
Hi Meredith,
I'm not sure what would have caused it to be gummy. If it is too soft maybe there wasn't enough chocolate or too much of the sweetened condensed milk. Or it could have just needed to be chilled longer. Hope that helps. 🙂
Linda B.
How do I print this recipe? Should be simple but I can't figure it out.
flippindelicious
I actually just updated this recipe to use my newer recipe layout. It should be easier to print now. Thanks
Linda B.
Thanks. No problem now. I did want to make a comment, however. Before I found your recipe I tried one from the current issue of Southern Living. It was a total flop! The ingredients were almost the same as yours except for lacking the sweetened condensed milk. It never did set up. Tastes delicious but you have to eat it with a spoon!!! I was wondering if you had heard anything else about this SL recipe. Their's are usuallly very dependable.
Thanks again. I'm looking forward to yours working out!!
Linda B.
flippindelicious
I've never made any recipes from Southern Living, but I hope my recipe turns out better for you. Just be sure to chill your fudge and it should set right up. 🙂
Linda B.
Thanks so much. I'll let you know how it turns out. I did have one other question. Once it sets up, can it be stored at room temperature?
Thanks again.
Linda B.
flippindelicious
I would suggest storing it in the fridge to prevent it getting soft. Also for food safety reasons, especially because of the cream cheese in the frosting fudge layer.
Mary
I made the recipe. The first layer came out great. However, both attempts at the cream cheese layer did nto work. each time I added the cream cheese to the white chocolate, it came out clumpy and oily. Both times the cream cheese was softened so I'm not sure what the problem is. I guess we'll just enjoy the one layer.
flippindelicious
Mary, I'm sorry that the cream cheese layer didn't work. If the chocolate is too hot that can also make the oil in the cream cheese separate. If they are close in temperature it shouldn't be as clumpy. Even if it does separate just drain off most of the separated oil and stir it vigorously until it comes together.
Raia
These look pretty tasty, Brianna! Thanks so much for sharing them at Savoring Saturdays wayyyy back last year. 😉 We're featuring them at this weekend's party as one of the most popular posts from the last link up. I hope you'll stop by and share whatever you've got cooking with us! 🙂
flippindelicious
Thanks Raia! Sorry, we had a busy weekend and I missed it. I'll be there next week!
Brianna
Hi there!
I was curious as to how the color might turn out using less white chocolate chips and more milk chocolate chips in the base fudge? I want a nice red color but I'm not nuts about white chocolate and find that the sweetened condensed milk in fudge often makes it very sweet to start!
Thank you!
flippindelicious
Depending on how much you use, the color will be darker, and not as vibrant red. It could also be more of a brownish red. It depends on how much white chocolate you sub with milk chocolate. Let me know how much you use and how it turns out!
Jackie
I just made this today and I found it turned out awesome. Only next time I will double the cream cheese layer 🙂 thanks for your recipe!
flippindelicious
I'm glad that you liked it Jackie! Thanks for stopping by Flippin' Delicious.
Evelyn
after cutting how can you store it the fudge?
flippindelicious
You should be fine to store it up to one week. I'd store it in the fridge because of the cream cheese. Just let it come to room temp before serving. If you want to store it longer pop it in the freezer. Should be fine for a month or so in there.
coollady
I love fudge I am going to try this fudge hopefully its good
Glenda Hoggatt
Some recipes have to be made with name brand products.
Jan_Marieca
Loved the recipe but my fudge turned out really gummy the first time. When I melted the chocolate first it was fine. I added the colour and then the condensed milk, and success!! Can't wait to eat it!
keith
Sweeten or unsweetened white chocolate and milk chocolate
flippindelicious
I haven't ever found unsweetened white chocolate or milk chocolate. I just used regular white chocolate and milk chocolate chips.
Alicia
Hi! Have you only made this with actual white chocolate or just white baking chips? They’re very different, so I don’t want to use the wrong kind. Thanks!
flippindelicious
Hi Alicia, I've actually only made it with white chocolate chips. And yes, they are very different! Because white chocolate baking chips have stabilizers in them, I'd suspect that if you used actual white chocolate you may need a little more chocolate, or a little less sweetened condensed milk so that it will still set up.
Happy Baking!
-Brianna