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A tempting close-up of homemade Blood Velvet Fudge showcases its rich color and creamy texture, enticing readers to try the recipe.

Blood Velvet Fudge

This Blood Velvet Fudge is a decadent and visually stunning treat, perfect for Halloween or any spooky occasion. Its creamy, smooth texture and rich red color make it an indulgent and memorable dessert that captures the essence of the season.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup 170ml
  • ½ cup 1 stick, 113g
  • ¼ cup 60ml
  • 1 teaspoon red food coloring gel, adjust to desired intensity
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ cup white chocolate chips, optional for topping
  • ¼ cup red sprinkles, optional for topping

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Medium saucepan
  • Candy thermometer
  • Mixing Spoon
  • Spatula
  • Plastic wrap
  • Measuring cups
  • Measuring spoons

Method
 

  1. Line an 8x8 inch baking pan with parchment paper, leaving some overhang.
  2. In a medium saucepan, combine the granulated sugar, heavy cream, butter, and milk.
  3. Place the saucepan over medium heat and stir constantly until the butter is melted and the sugar is dissolved.
  4. Bring the mixture to a gentle boil, stirring occasionally. If using a candy thermometer, aim for 235-240°F (113-116°C), the soft-ball stage. Otherwise, cook for about 5-7 minutes, keeping a close eye on it.
  5. Remove the saucepan from the heat.
  6. Immediately add the powdered sugar, red food coloring gel, vanilla extract, and salt.
  7. Using a spoon or spatula, stir vigorously until the mixture is smooth and creamy. Be careful not to overmix.
  8. If the powdered sugar isn't fully incorporating, add a tablespoon of milk at a time until you reach the desired consistency.
  9. Pour the fudge mixture into the prepared baking pan and spread it evenly.
  10. If desired, sprinkle the top with white chocolate chips or red sprinkles.
  11. Gently press the toppings into the fudge so they adhere.
  12. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the fudge to set completely.
  13. Once the fudge is firm, lift it out of the pan using the parchment paper overhang.
  14. Cut the fudge into small squares and serve.

Notes

Store leftover fudge in an airtight container in the refrigerator for up to a week. Don't overcook or overmix to avoid grainy fudge. You can add chopped dark chocolate, nuts, peppermint extract, cinnamon, nutmeg, or a tablespoon of liqueur for variations.