How To make Two Minute Velvet Fudge
12 oz Milk chocolate chips
6 oz Semisweet chocolate
1 cn Sweet condensed milk (14 oz)
1/3 c Confectioners sugar
1 ts Vanilla
1 c Chopped nuts
Grease a 8" x 8" pan. Microwave the chips and condensed milk, uncovered, in a 2 quart bowl, on high, for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then add nuts until well blended. Pour into a prepared pan, and spread evenly. Chill until firm. From: Lawrence Kellie Date: 08-12-93
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Sweet Selections® Red Velvet Fudge Tutorial
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HOW TO MAKE RED VELVET FUDGE | HOW TO MAKE MINT FUDGE (FUDGE TWO WAYS)
Rich decadent fudge is always a crowd pleaser. I’m going to show you how to make fudge two ways. I'll show you how to make red velvet fudge and how to make mint Oreo fudge, two of my favorite fudge recipes. Both are perfect for your holiday gatherings or to give away as a gift. The best part is that they are so simple to make and will come together in a jiffy! Plus, they are as delicious as they are beautiful!
If you’re looking for an affordable gift check out my list of ten unique, creative and affordable gift ideas!????
Red Velvet Fudge Recipe
Ingredients
- 1 12 ounce bag of whites chocolate chips
- 1 cup of semi-sweet chocolate chips
- 1 7ounce jar marshmallow fluff
- 3 Tablespoons red food coloring
- 1 teaspoon vanilla extract
- 2/3 cup evaporated milk
- 3/4 cup unsalted butter
- 3 cups granulated sugar
Directions
- Add parchment paper to a 9x9 inch pan and lightly spray with cooking spray.
- In a heat safe bowl add semi-sweet chocolate chip and food coloring and set aside
- Place unsalted butter in a microwave safe bowl and heat in the microwave for one minute
- Add sugar and evaporated milk and stir until incorporated.
- Place mixture in the microwave and heat for two minutes. Remove and stir. Place in the microwave for another two minutes. Remove and stir. Place in the microwave for two more minutes, for a total of 6 minutes. Remove and stir.
- Add marshmallow fluff and stir until incorporated
- Add the bag of white chocolate chips to your mixture. The heat will melt the chips as you stir thoroughly to combine.
- Add 1 teaspoon vanilla extract and give it a final mix
- Pour 1/2 of the white chocolate mixture into the semi-sweet chocolate and red food coloring. The heat will melt the semi-sweet chocolate chips as you stir well to combine.
- Add your mixtures to the 9x9 inch pan. Use spoons or scoops to make an alternating pattern like a checker board.
- Tap pan to even out fudge
- Drag your knife several times through the fudge to make swirls
- Let cool at room temp for 3 hours, or in the fridge for 1 1/2 hours.
- Yield 16 large squares
Mint Oreo Fudge
Ingredients
- 18 ounce Almond Bark or white chocolate coating disks
- 20 mint flavored Oreos
- 1 14ounce can of sweetened condensed milk
- 1 teaspoon peppermint extract
- Green food coloring
Directions
- Add parchment paper to a 9x9 inch pan and lightly spray with cooking spray
- In a microwaveable safe bowl melt the almond bark in 30 second intervals until smooth
- Slowly stir in the sweetened condensed milk
- Stir in peppermint extract
- Add 8 drops of green food coloring and stir thoroughly until well combined.
- Roughly chop Oreos
- Add half of the chopped Oreos to the mixture and stir until combined
- Pour the fudge into the 9x9 inch pan
- Add second half of chopped Oreos and gently pressed onto the top of the fudge.
- Let the fudge cool at room temperature for 3 hours or 1 1/2 hours in the fridge
- Yield 16 large squares
3 NEW Chocolate Fudge Recipes (No Bake) - Gemma's Bigger Bolder Baking Ep. 56
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Learn how to make 3 Amazing No-Bake Fudge Flavors including Cookies & Cream, Red Velvet & S'more flavors!
JUST RELEASED! Hot Chocolate & Marshmallow Cookies:
* How to make condensed milk: (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)
WATCH more episodes of Bigger Bolder Baking HERE:
* Double Rainbow Cake:
* Red Velvet Ice Cream:
* No-Bake OREO Cheesecake:
* Chocolate Soup:
* 5 NEW Ice Cream Flavors & Dairy-Free Coconut Ice Cream Recipe:
* 5 NEW 1 Minute Mug Cakes:
* No-Bake Chocolate Fudge:
Hi Bold Bakers! I know you love my No-Bake recipes so this week I'm showing you how to create 3 BIG & BOLD Fudge Flavors that you can make just using a microwave. Also, these are great Valentine's Day gifts so hopefully you can make them for someone you love. So let's get no-baking!
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ALL RECIPES LISTED BELOW
Cookies & Cream Fudge
INGREDIENTS
3 ¼ cup (18 oz/475g) white chocolate
1 can (14 oz.) Sweetened Condensed Milk
1/8 teaspoon salt
3 cups (about 20 cookies) crushed chocolate creme-filled sandwich cookies
METHOD
1. Line a 9x9inch square pan with parchment paper,
2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for rouglhy 1.20 -2 minute. My microwave is 1200W so adjust your time accordingly. Keep a close eye on it, you don’t want it to get too warm it will get hard and you will have to start again.
3. Stir in crushed cookies, reserving some to scatter on the top. Use a spatula and take care not to over mix, just combine.
4. Spread evenly in prepared pan.
5. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
S'MORE FUDGE
INGREDIENTS
For the graham cracker crust:
1 1/2 cups (6oz/165g) graham cracker crumbs
6 tbsp () melted butter
1 (14 oz) can sweetened condensed milk
3 ⅓ cup (18 ½ oz/ 525g) milk chocolate
¼ cup (4oz/ 112g) butter
1 tsp vanilla
½ tsp salt
2 cups (12oz) mini Marshmallow
METHOD
1. Make the graham cracker and melted butter together.
2. Press ½ of the mix into a 9x9 square pan lined with parchment paper.
3. Place in the fridge to chill. Set the other ½ aside until the end
For the fudge:
1. Combine chocolate, sweetened condensed milk and butter in a microwavable bowl.
2. Cook for 1.20- 2 minutes or until chocolate is melting.
3. Stir in the vanilla extract and salt. Use a spatula and take care not to over mix, just combine.
4. Remove your prepared cookie crust from the fridge and spread ½ of your fudge mix on
5. Scatter the mini marshmallow on top of the fudge. And then spread the rest of the fudge over the marshmallow
6. Now with your reserved cookie crust, scatter them all over the top and press into the fudge gently so it sticks. Refridgerate until cold and set.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
RED VELVET FUDGE
INGREDIENTS
1 can (14oz) of condensed milk
3 ¼ cups (18oz/500g ) white chocolate
1 tsp vanilla
½ tsp cinnamon
1 tbps Cocoa
2-3 tsp red dye (preferably gel dye)
½ Cup (225g/4oz) white chocolate
METHOD
1. Line 9x9inch square pan with parchment paper.
2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for roughly 1.20 -2 minute. My microwave is 1200W so adjust your timing accordingly. Keep a close eye on it, you don’t want it to get too warm or it will get hard and you will have to start again.
3. Gently stir in the other ingredients, cocoa powder, cinnamon, vanilla and red dye. Use a spatula and take care not to over mix, just combine.
4. Spread evenly in prepared pan.
5. Melt the white chocolate gently and then drizzle it over the fudge.
6. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
RED VELVET FUDGE RECIPE
RED VELVET FUDGE RECIPE #VALENTINESDAYSPECIALDESSERT #VALENTINESPECIAL #VALENTINESPECIALFUDGE #REDVELVETFUDGE
Ingredients:
250 grams White Chocolate
200 Grams condensed milk
1 teaspoon Vanilla Extract
1/4 teaspoon ground cinnamon
1/2 tablespoon cocoa powder
1-2 teaspoon red food colour
100 grams white chocolate for drizzling
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Red Velvet Fudge
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