Easy Red Velvet Fudge: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Red Velvet Fudge.

This Easy Red Velvet Fudge is so smooth, chocolate-y and the perfect indulgence to enjoy yourself or give as a gift to someone special. This recipe uses mini marshmallows making it an easy-to-make, quick fudge recipe.

Estimated reading time: 4 minutes

Easy Red Velvet Fudge

Hi Everyone, Easy. Red. Velvet. Fudge. It's the stuff that my dreams were made of until I finally decided to come up with a recipe to make those dreams a reality.

My Mother-in-Law loves red velvet-anything and so this recipe is partly inspired by her love for red velvet foods and also my Chocolate Walnut Fudge recipe.

This Easy Red Velvet Fudge recipe is so smooth because it has mini marshmallows, butter and white chocolate.

It has full, rich flavor due to the butter and the combination of white chocolate, vanilla and cocoa powder.

Yes, the combination of white chocolate and cocoa powder is a deliberate combination on my part.

Could you get a brighter red without the cocoa powder, sure but you would be missing out on that rich, chocolate flavor.

Ingredients for Easy Red Velvet Fudge

• 4 tablespoons of unsalted butter, plus more for greasing the 8″ x 8″ inch pan
• 3 cups of mini marshmallows
• 1 cup sugar (I use organic pure cane sugar and it works very well)
• ½ cup heavy cream (heavy whipping cream works as well)
• ¼ cup unsweetened cocoa powder (use the best quality you can find, it does make a difference)
• ½ teaspoon kosher salt
• ½ teaspoon pure vanilla extract
• 12 ounces white chocolate chip morsels (use the best quality you can find, it does make a difference)
• the desired amount of red gel food dye (I use 38-40 drops)
• 1 tablespoon or more of red sugar sprinkles

Kitchen Tools Needed for Easy Red Velvet Fudge

• 8″x 8″ baking pan
• parchment paper
• cookie sheet
• a sharp knife
• cutting board
• baking spatula
• wooden spoon
• mason jars or boxes, if you are gift-giving
• decorative and festive ribbon, if you are gift-giving (I suggest red velvet ribbon!)

Web Story

Imagine getting a box of these for Christmas, Valentine's Day, or any special occasion?

Don't forget the red velvet ribbon!

Not including cooling time, start to finish, this Easy Red Velvet Fudge recipe only takes 20 minutes!

You are going to love this Easy Red Velvet Fudge recipe, it's so good, just take a bite!

Our Other Recipes and Posts

• White Chocolate Eggnog Fudge
• Chocolate Eggnog Fudge
• Almond Butter Oatmeal Energy Bites on SoFabFood
• Gluten-Free Fried Tomatoes
• Easy Guacamole

What’s your favorite Valentine's or Red Velvet recipe?

Let me know in the comments below!

Continue to Content

Easy Red Velvet Fudge

Yield: 36 squares

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This Easy Red Velvet Fudge is so smooth, chocolate-y and the perfect indulgence to enjoy yourself or give as a gift to someone special. This recipe uses mini marshmallows making it an easy-to-make, quick fudge recipe.

4.5 Stars (2 Reviews)

Print

Ingredients

• 4 tablespoons of unsalted butter, plus more for greasing the 8 x 8-inch pan and parchment paper
• 3 cups of mini marshmallows
• 1 cup sugar, (I use organic pure cane sugar and it works very well)
• ½ cup heavy cream, (heavy whipping cream works as well)
• ¼ cup unsweetened cocoa powder, (use the best quality you can find, it does make a difference)
• ½ teaspoon kosher salt
• ½ teaspoon pure vanilla extract
• 12 ounces white chocolate chip morsels, (use the best quality you can find, it does make a difference)
• the desired amount of red gel food dye, (I use 38-40 drops)
• 1 tablespoon or more of red sugar sprinkles

Instructions

1. Grease an 8 x 8-inch pan with butter and then line with 2 pieces of parchment paper that is crisscrossed, leaving an overhang. Butter the paper and set aside the pan. This step helps enable you to remove the formed fudge from the pan with ease later on.
2. Using a medium or large saucepan over low-medium heat, add 4 tablespoons of butter, 3 cups mini marshmallows, 1 cup sugar, ½ cup heavy cream, ¼ cup cocoa powder, and ½ teaspoon kosher salt. Stir gently until the mini marshmallows are melted, this may take 8-10 minutes.
3. Remove from heat, add ½ teaspoon vanilla, 12 ounces of white chocolate chip morsels, and desired amount of red gel food dye (about 38 drops), stir until the chocolate is fully melted and everything is combined. Pour into prepared 8" x 8" pan. Allow cooling for 30 minutes. Sprinkle 1 tablespoon or more of red sugar sprinkles over the top 15 minutes into cooling. Cover and transfer to refrigerator and set for 1 hour.
4. When the fudge is completely set, use the overhang of the parchment paper to gently lift the fudge onto a cutting board to cut for serving. Package in jars or boxes if you are gift-giving and don't forget the red velvet ribbon! Enjoy!

Notes

You can store this Easy Red Velvet Fudge in the refrigerator in an air-tight container for up to 5 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

• 
  Pyrex Grab Glass Bakeware and Food Storage Set, 8-Piece, Clear
• 
  Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 42mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 1g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

• Author
• Recent Posts

Follow me

Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

Follow me

Latest posts by Sara Maniez (see all)

• No-Knead Oatmeal Bread - August 30, 2026
• Slow Cooker Crock-Pot Butter Corn - August 29, 2026
• Roasted Fairytale Eggplant - August 28, 2026