Valentine’s Day is all about showing love, sharing sweet treats, and of course, plenty of red and chocolate. So why not add something a little extra special to the mix—red velvet fudge! This recipe is super easy to make and bursting with a mild, sweet chocolate flavor that’s perfect for the holiday.
With just a microwave and a handful of ingredients, you can create a creamy, melt-in-your-mouth fudge that looks as good as it tastes. It’s the perfect last-minute gift or a sweet treat to share with your favorite people.
Made with semi-sweet chocolate, red gel food coloring, butter, half-and-half, and marshmallow fluff, this fudge is thick, rich, and oh-so-satisfying. Whether you decorate it with festive sprinkles for Valentine’s Day or switch it up for Christmas, it’s a fun recipe you’ll come back to again and again.
If you’re looking for an easy, foolproof dessert to impress, this red velvet fudge is a winner. Make a batch, share the love, and enjoy every sweet, chocolatey bite!
This red velvet fudge recipe is…
- made in the microwave
- easy recipe to make
- creamy and velvety
- brightly colored festive red
- delicious treat
Best Fudge Recipe Ingredients
- Semi-sweet chocolate chips
- Red liquid food coloring
- Granulated sugar
- Butter
- Half and half
- Marshmallow cream fluff
- White chocolate chips
- Vanilla extract or peppermint extract for a more festive treat
- For exact amounts, see the full printable recipe below.
Delicious Fudge Recipe Equipment:
- 9×9 baking dish
- Parchment paper
- medium heat-safe bowl
- large microwave-safe bowl (preferably glass as it gets quite hot!)
- Potholders
- spoon
- spatula
- additional bowls
Prep: 3 hours 5 minutes
Yields: 25
How to Make The BEST Valentine’s Day Fudge
The first step is to line a 9×9 square baking pan with parchment paper and spray it with cooking spray.
Make sure the edges of the parchment paper extend above the pan so you can easily remove the fudge from the pan after it sets.
Start the Melting
In a medium heat-safe bowl, place the chocolate chips and food coloring. Set aside.
In a large microwave-safe bowl (preferably glass as it gets quite hot!), melt the butter with a paper towel or paper plate placed on top of the bowl to prevent splatters – in 30 second intervals, about 1 ½ minutes, or until it is melted.
Add the sugar and half and half. Mix well, and then microwave for 3 minutes. Stir again, and microwave for an additional 2 minutes. Stir and microwave for 3 more minutes, and then a final stir and 2 ½ minutes.
If at any point the butter separates, just continue stirring, it will reconstitute itself. Also, scrape down the sides of the bowl as needed throughout this whole step.
After the final time, the mixture bubbled furiously after being mixed.
Add room temperature marshmallow creme fluff, and stir until well combined. This takes a bit, but continue to stir until the fluff is fully absorbed.
Add white chocolate chips and vanilla. Continue to stir until the chocolate chips are fully melted and smooth.
Split the mixture in half into a third bowl, and add one-half of the melted chocolate to the medium bowl with the chocolate chips and food coloring from step 2 and mix until the chocolate chips are melted and smooth.
Scoop the two mixtures by the spoonful into a random pattern at the bottom of a prepared pan.
Remove any large air pockets by dropping the pan on the work surface a couple of times. You only need to drop it about 1” from the work surface.
Then, take the sharp side of a butter knife, spray with a bit of cooking spray, and run it around randomly in the pan to create a swirled effect in the fudge.
Don’t move it around too much or it will muddle the colors together.
Allow the fudge to cool completely (at least 2 hours) before lifting the parchment paper out of the pan and cutting.
Notes:
- Quality chips may melt better. I used Hershey’s chocolate chips, but they were really slow to melt.
- Make sure you use a large bowl as this recipe does expand quite a bit as it cooks in the microwave.
- Be very careful as the bowl gets very hot!
Does it Matter What Type of Chocolate To Use?
Since chocolate is the main flavor of this fudge it is very important to use quality chocolate.
Make sure to buy chocolate so that you enjoy its flavor of it. Do this for semi-sweet chocolate and white chocolate.
Do I have to cook in the microwave?
If you don’t want to cook in the microwave then use a double boiler on the stovetop.
This is going to help ensure all the chocolate melts without getting too hot, as you could when you cook directly on the stove.
Why do you work fast with fudge?
You will find that fudge sets fast, so make sure to work fast. I recommend having all your ingredients set out on the table and measured so you can grab and mix with each step.
Be ready for each step of making this fudge.
Variations to Recipe
- Swap semi-sweet with milk chocolate or dark chocolate chips.
- Add on festive sprinkles on top, or even sprinkles and white chocolate chips for added texture.
- You can speed up the setting up by refrigerating or even freezing for 15-20 minutes.
- Drizzle white chocolate on top to add decoration to the top of the fudge.
- Add more or less food coloring to adjust the color of the fudge.
Can I Double this Fudge Recipe?
Yes, you can double the recipe if you want. Just grab a larger pan and pour it all in the same pan, or use two same size pans. This recipe doubles we
How to Store The Easiest Fudge Recipe
This 8 ingredient fudge recipe can be stored in an airtight container, wrapped with plastic wrap or aluminum foil.
Red Velvet Valentine Fudge Recipe
Ingredients
- 1 cup 165g semi-sweet chocolate chips
- 3 tablespoons 45 ml red liquid food coloring
- 3 cups 575g granulated sugar
- 3/4 cup 166g butter
- 2/3 cup 158 ml half and half
- 7 ounces 198 g marshmallow cream fluff
- 1 cup 187g white chocolate chips
- 1 teaspoon 15ml vanilla extract or peppermint extract for a more festive treat
Instructions
- The first step is to line a 9×9 square baking pan with parchment paper and spray it with cooking spray. Make sure the edges of the parchment paper extend above the pan so you can easily remove the fudge from the pan after it sets.
- In a medium heat-safe bowl, place the chocolate chips and food coloring. Set aside.
- In a large microwave-safe bowl (preferably glass as it gets quite hot!), melt the butter with a paper towel or paper plate placed on top of the bowl to prevent splatters – in 30 second intervals, about 1 ½ minutes, or until it is melted.
- Add the sugar and half and half. Mix well, and then microwave for 3 minutes. Stir again, and microwave for an additional 2 minutes. Stir and microwave for 3 more minutes, and then a final stir and 2 ½ minutes.
- If at any point the butter separates, just continue stirring, it will reconstitute itself. Also, scrape down the sides of the bowl as needed throughout this whole step. After the final time, the mixture bubbled furiously after being mixed.
- Add room temperature marshmallow creme fluff, and stir until well combined. This takes a bit, but continue to stir until the fluff is fully absorbed.
- Add white chocolate chips and vanilla. Continue to stir until the chocolate chips are fully melted and smooth.
- Split the mixture in half into a third bowl, and add one-half of the melted chocolate to the medium bowl with the chocolate chips and food coloring from step 2 and mix until the chocolate chips are melted and smooth.
- Scoop the two mixtures by the spoonful into a random pattern at the bottom of a prepared pan.
- Remove any large air pockets by dropping the pan on the work surface a couple of times. You only need to drop it about 1” from the work surface.
- Then, take the sharp side of a butter knife, spray with a bit of cooking spray, and run it around randomly in the pan to create a swirled effect in the fudge.
- Don’t move it around too much or it will muddle the colors together.
- Allow the fudge to cool completely (at least 2 hours) before lifting the parchment paper out of the pan and cutting.
Notes
- Quality chips may melt better. I used Hershey’s chocolate chips, but they were really slow to melt.
- Make sure you use a large bowl as this recipe does expand quite a bit as it cooks in the microwave.
- Be very careful as the bowl gets very hot!
