The Freshman Cook: Red Velvet Fudge/Day 9 of 14 Days of Valentine's Day!

Because Valentine’s Day is often considered a day 

to celebrate with rich and decadent food, I thought

this Red Velvet Fudge would fit right in!

12 ounces Cream Cheese, softened

1 tablespoon Milk

1 teaspoon Vanilla 

pinch Salt

1 pound Confectioner’s Sugar

1 cup White Chocolate Morsels

2/3 cup Milk Chocolate pieces

1-1 ounce bottle Red Food Coloring

Line an 8×8 square pan with parchment paper, 

extending over the sides. Spray with cooking spray.

Beat cream cheese, milk, vanilla, and salt together

until combined and creamy.

Beat in powdered sugar, one cup at a time.

Beat on high speed for 3 minutes.

Melt your white chocolate in a double boiler.

Beat into cream cheese mixture.

Reserve 1/3 of the cream cheese mixture.

 Melt the milk chocolate in a double boiler.

Add the red food coloring, and the chocolate to

the remaining 2/3 of cream cheese mixture.

 Pour in to prepared pan.

Freeze for 10 minutes.

Pour the reserved cream cheese mix over the top of the 

red velvet cream cheese. Let it chill for 4-24 hours.

Remove fudge from pan. Cut into small pieces,

wiping the knife after each cut. Chill until serving.

Enjoy your red velvet fudge.

You could serve this fudge in mini cupcake wrappers,

or put a piece in a little box for a special treat for

a special someone!

Thanks for stopping by today!