This Cream Cheese Red Velvet Fudge uses cream cheese chips with red velvet cake pieces all on top a thin layer of more cake.
This Cream Cheese Red Velvet Fudge highlights what I love best about red velvet cake: the cream cheese frosting.
Sure the cake is tasty too, but it’s the frosting that I love.
So when I saw that Hershey’s was selling cream cheese chips I wondered if it could be used to make fudge.
Obviously, it can.
And man, is it good.
For my fudge I made a very thin layer of cake and with the rest of the cake batter (either box mix or homemade) I baked off into cupcakes.
Some just to eat and some to chop up and put into the fudge.
If you don’t want to do that step you don’t have to.
But I think it makes for a very nice presentation.
If you skip the bottom cake layer I would add another cup of red velvet cake pieces to the bottom.
I will say this fudge it downright addictive. I quickly boxed it up and told my husband to take it to work.
That was after about the 6th piece went into my mouth. 🙂
I knew if the fudge didn’t leave the house that it would be gone in a day.
Maybe half a day. 🙂
Basically, if you have a red velvet cake fan in your house then make this fudge ASAP!
What do I do if I can’t find the cream cheese chips?
If you can’t find the cream cheese chips (I found mine at Walmart) you can use white chocolate chips.
But in addition to the vanilla extract you will need four drops of cream cheese flavoring.
You can buy some HERE.
Which honestly, the cream cheese chips are probably white chocolate with cream cheese flavoring added to them.
They are really good though and I hope they keep them around year round.
I think they would be great in cookies and brownies.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I use Callebaut chocolate.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- For the Base:
- 1 1/2 cups red velvet cake batter (box is fine)
- For the Fudge:
- 2 cups granulated sugar
- 4 oz. Crisco Vegetable Shortening
- ½ cup heavy cream
- 2 cups cream cheese chips
- 1/2 tsp clear vanilla extract
- 7-ounce jar marshmallow crème
- 1 cup chopped up red velvet cake
- Preheat oven to 350F.
- Line an 9-x-9 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Thinly spread the 1 1/2 cups of red velvet cake batter evenly at the bottom of the pan.
- Bake for 3-4 minutes, watching carefully.
- Remove from pan and let cool.
- Bake off the remaining cake either as cupcakes or cake to use in the fudge.
- For the Fudge:
- Combine sugar, vegetable shortening, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the cream cheese chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the vanilla extract, and marshmallow crème and mix until well blended.
- Fold in the red velvet cake pieces.
- Pour into prepared pan over the baked thin layer of red velvet cake.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into squares and serve.