So, let’s not talk about how long ago I made this Red Velvet Swirl Fudge. Let’s also not talk about how much of this fudge I ate myself. Let’s just focus on the fact that it is a prize-winning recipe from my Valentine’s Day Bake-Off at work. And let’s leave it at that.
This fudge is heavenly. There is no other way to describe it. It is melt-in-your-mouth-goodness, with layers of rich dark, milk, and white chocolate, combined with a sprinkling of peanut butter. What’s not to love? Can you think of anything? I most certainly cannot. And the judges most certainly did not.
This was my first ever attempt at fudge and, let’s face it, first attempts do not usually go flawlessly in my world. They most certainly do not win prizes! I guess there is a first time for everything, because this fudge was a home run hit!
The process went pretty smoothly, no pun intended. (Get it? Because the fudge is so smooth? Haha…No? Ok…moving on…) My only hold-up was that I always have difficulty fully melting the chips. I do not know if I am doing something wrong, but it just always seems to be a challenge whenever I make a recipe that calls for melted chocolate. Especially if it calls for melting chocolate simply by pouring another incredibly hot subastance on top of it, as opposed to heating the chips directly. Note to self: Must work on this. As a result, there were a few tiny bits of chocolate here and there, but this did not affect the flavor or the overall silky smooth texture of the fudge.
Other than that, this recipe is incredibly simple. I cannot express that enough – it is incredibly simple. You don’t even need a stove. All you need is a microwave-safe bowl and a microwave. The recipe calls for just microwaving and stirring and repeating. Adding something, stirring, repeat. So straightforward. I was nervous because some microwaves operate differently as far as power and such, but I just blindly followed the directions to the second and hoped for the best. And, if I haven’t said it enough already, the best is what I got. I’m sorry, but I cannot help it. This fudge was SO GOOD! So, I basically followed the step by step directions from The Café Sucre Farine, but I did make some modifications on the recipe. The one thing I didn’t do was spray the pan with cooking spray before putting the wax paper in it. DO THIS. So, spray the pan, line it with wax paper, then spray the wax paper. Why, you ask? Getting a solid brick of fudge out of a square pan is like getting a solid brick of cement out of anything: really difficult. I do not know if spraying the pan cures this, but it’s not going to make it more difficult than it was for me.
I’m sure this recipe can work with any ratio of any kind of chocolate or peanut butter chips. Throw in butterscotch if that is your cup of tea. Or think even more outside the box and get creative. Mint chips, anyone? I will say though, my ratio of ingredients was the perfect amount of chocolatyness and peanutness and all over greatness. Your call. No pressure. 😉
Anyway, good luck with this recipe and enjoy!
Red Velvet Swirl Fudge
Adapted from The Café Sucre Farine
Prep Time: 20 mins
Set Time: 2 hours
Yield: one 8 x 8 x 1-1/2″ brick
3 cups sugar
¾ cup butter
⅔ cup half & half
1 12-ounce bag white chocolate chips
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips, about 3 ounces
1/2 cup peanut butter chips, about 3 ounces
3 tablespoons red food coloring
- Spray an 8 or 9-inch square pan lightly with cooking spray, then line it with a double thickness of wax or parchment paper, or foil (this will make it much easier to lift out of the pan later) with ends extending over sides. Spray lightly again and wipe out any excess spray with a paper towel. I used wax paper, so I cannot speak to how foil compares to this in terms of ease of removal.
- Place butter in a large microwave-safe bowl. (Make sure to use a large bowl because the mixture will bubble up a lot while cooking. I used a large glass bowl.) Cover with a paper towel to prevent splattering. Cook on high for 1-½ minutes or until butter is melted.
- Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don’t worry, just keep stirring until it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then finish with another 2-½ minutes in the microwave.
- Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth and all ingredients are well incorporated.
- Place semi-sweet chocolate and peanut butter chips and food coloring in a second microwave-safe bowl. Transfer about ½ of the hot white chocolate mixture to this second bowl. Stir well until chips are completely melted and incorporated.
- Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan.
- When complete, lift up pan and drop from about 1-inch above work surface, repeating several times to remove any air bubbles. Jiggle pan to smooth surface, then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you’re cutting something) not the flat part of the knife to do this.
- Cool completely in refrigerator. Use foil or paper to lift fudge from pan before cutting into squares.