Ingredients
- 3 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 teaspoon red food coloring
- 1/2 cup mini chocolate chips
- 1/2 cup sprinkles
Directions
Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a saucepan over low heat, combine white chocolate chips and sweetened condensed milk.
Stir constantly until the mixture is smooth and melted.
Remove the saucepan from the heat.
In a separate bowl, beat the cream cheese and butter until creamy.
Mix in the vanilla extract and red food coloring until evenly combined.
Gently fold the cream cheese mixture into the melted chocolate mixture until smooth.
Spread the mixture evenly into the prepared baking dish.
If desired, sprinkle mini chocolate chips or sprinkles on top and gently press them in.
Refrigerate for at least 3–4 hours, or until firm.
Lift the fudge out of the pan using the parchment paper overhang, cut into squares, and serve.
Frequently Asked Questions
How should I properly store leftover Cream Cheese Red Velvet Fudge?
Store the fudge in an airtight container at room temperature for up to one week. For longer storage, you can refrigerate it, but allow it to come to room temperature before serving for the best texture.
Can I substitute the white chocolate chips with another type of chocolate in this recipe?
While white chocolate is crucial for the traditional flavor and texture, you could experiment with a very mild milk chocolate, though it will alter the classic red velvet taste and color.
What is the best way to ensure my Cream Cheese Red Velvet Fudge sets up firmly?
Ensure your melted chocolate and cream cheese mixture is fully incorporated and smooth before pouring it into the pan. Chilling the fudge for at least 3-4 hours, or until completely firm, is essential for clean slicing.
