Red Velvet Fudge

Red Velvet Fudge is a rich, creamy dessert that brings classic red velvet flavor into an easy, no-bake treat. While it looks elegant and festive, it comes together quickly with just a few pantry staples. As a result, it’s perfect for holidays, gifting, or when a sweet craving strikes.

Unlike traditional chocolate fudge, red velvet fudge is softer and more delicate. It features subtle cocoa notes balanced with vanilla and creaminess. Historically, red velvet desserts became popular in the early 1900s when cocoa was used sparingly to enhance both flavor and color. Over time, that signature taste became iconic.

Because this recipe uses white chocolate as the base, the texture stays smooth and luscious. Meanwhile, cocoa and red velvet emulsion add depth without overpowering sweetness. Finally, white sprinkles add contrast and charm. Every square feels indulgent, comforting, and timeless.

Recipe Yield: 36 servings

INGREDIENTS

14 oz sweetened condensed milk
2 cups white chocolate chips
2 tbsp unsalted butter
1 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 tsp red velvet bakery emulsion
¼ tsp fine sea salt
2 tbsp white sprinkles (for topping)

INSTRUCTIONS

1. Prepare the pan:
Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides. Set aside.

2. Melt the base:
In a medium saucepan over low heat, combine sweetened condensed milk, white chocolate chips, and butter. Stir constantly until melted, smooth, and glossy.

3. Flavor and color:
Remove from heat. Immediately whisk in cocoa powder, vanilla extract, red velvet bakery emulsion, and sea salt until fully blended and evenly colored.

4. Transfer and finish:
Pour the mixture into the prepared pan. Gently spread with a spatula, keeping the surface slightly imperfect. Sprinkle white sprinkles evenly over the top.

5. Chill and slice:
Refrigerate for at least 2 hours, or until fully set. Lift out using parchment, then slice with a sharp knife, wiping between cuts for clean edges.

Helpful Tips to Perfect This Recipe

• Control the heat for ultra-smooth texture:
  Because white chocolate scorches easily, always melt on low heat while stirring continuously. As a result, the fudge stays creamy and never grainy.
• Use bakery emulsion for true red velvet flavor:
  Unlike food coloring, red velvet emulsion adds depth and richness. Therefore, the fudge tastes authentic rather than simply sweet.
• Store properly for best texture:
  Keep the fudge in an airtight container in the refrigerator to maintain firmness and flavor for up to one week.