>A friend tweeted about a recipe she found for Red Velvet Fudge on I am Baker’s blog. I am not a fan of Red Velvet Cake but this tweaked my interest. I made the recipe on Saturday and it turned out quite nicely. This was my first attempt to make fudge ever. I even bought a candy thermometer!
I did not take photos of the process. The final product turned out much better than I hoped it would.
I took the batch to our Sunday School party on Sunday. The fudge was a hit! I like the fact that the recipe makes a small batch. I plan on making a batch for Hubby’s family annual Christmas Eve party too.
I did not have real buttermilk on hand but made some “fake” buttermilk by adding 1 3/4 tsp of cream of tartar to 1 cup of 1% milk. It did not seem to affect the outcome at all. I also don’t have red gel food coloring. I put in about 2 tsps of regular food coloring.
Here is the recipe. You can also click on the link to the recipe up above.
Ingredients:
2 Cups white sugar
1/4 Cup Cocoa
1/2 Cup buttermilk
1/2 Cup sweet condensed milk
3 Tbsp butter
1 Tsp vanilla
1 Tsp Red GEL food coloring
Directions:
Using a 5×9 meatloaf pan, line pan with wax paper. Make sure you have some extra on all four sides.
Combine sugar, cocoa, buttermilk, sweet condensed milk and food coloring in a non-stick pan. Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides to avoid getting crystallized sugar in fudge.
Using candy thermometer, make sure the fudge gets up to 238 degrees F.
Reduce heat and allow fudge to simmer. DO NOT STIR. At all.
Allow fudge to cool to 110 degrees F and add butter and vanilla.
Beat by hand or use electric mixer until fudge loses its sheen. This can take 3-5 minutes or longer.
Place in prepared pan and allow to cool, usually 1-2 hours.
This recipe yields approximately 25 small squares.
Elizabeth
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