What is the best type of white chocolate for red velvet fudge?

The best choice is high-quality white baking chocolate bars rather than chips, as bars melt more smoothly and evenly. Look for real cocoa butter in the ingredients for a richer texture.

Can I make red velvet fudge without red velvet cake mix?

Yes, you can create a DIY mix using yellow or white cake mix combined with a tablespoon of unsweetened cocoa powder and red gel food coloring. Be sure to heat-treat the mix before using.

How long does red velvet fudge last?

When stored in an airtight container in the refrigerator, red velvet fudge can last up to 2 weeks. You can also freeze it for up to 3 months — just wrap tightly in parchment and foil.

Can I make red velvet fudge vegan?

Absolutely. Substitute the white chocolate with dairy-free white chocolate, and use sweetened condensed coconut milk in place of traditional condensed milk. Always check that your cake mix is vegan-friendly as well.

Red Velvet Fudge – Best No-Bake Dessert Recipe

Name: Red Velvet Fudge
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 12 oz white baking chocolate: for a creamy and sweet base; 3/4 cup red velvet cake mix: provides color and signature cocoa flavor; 14 oz sweetened condensed milk (1 can): binds ingredients and adds sweetness; 2 tablespoons sprinkles (optional): adds color and crunch on top

Description

This Red Velvet Fudge is a rich, no-bake dessert combining white chocolate, red velvet cake mix, and sweetened condensed milk. It’s quick, festive, and perfect for holidays or gifting.

Ingredients

Scale

12 oz white baking chocolate: for a creamy and sweet base
3/4 cup red velvet cake mix: provides color and signature cocoa flavor
14 oz sweetened condensed milk (1 can): binds ingredients and adds sweetness
2 tablespoons sprinkles (optional): adds color and crunch on top

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Instructions

Preheat oven to 350°F (175°C). Spread the red velvet cake mix on a baking sheet and bake for 5 minutes to heat-treat the flour.
In a microwave-safe bowl, break the white chocolate into pieces and microwave in 30-second intervals, stirring in between until melted and smooth.
Add the heat-treated cake mix and sweetened condensed milk to the melted chocolate. Stir until fully combined and smooth.
Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
Pour the fudge mixture into the pan and smooth the top with a spatula.
Top with sprinkles if using.
Refrigerate the pan for at least 1 hour until the fudge is completely set.
Once firm, lift the fudge out of the pan using the parchment and cut into 16 squares.

Notes

Use high-quality white chocolate bars for best melting and texture.
Heat-treating the cake mix is essential for food safety.
Wipe the knife clean between cuts for sharp, clean edges.
Store in an airtight container in the refrigerator for up to 2 weeks.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 458 kcal
Sugar: 45g
Sodium: 60mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 5g
Cholesterol: 20mg