Marbled Red Velvet Fudge Recipes

MARBLED RED VELVET FUDGE

Marbled Red Velvet Fudge image

Classic marshmallow fudge is transformed into a beautiful work of art in this Marbled Red Velvet Fudge.

Provided by My Food and Family

Categories Home

Time 25m

Yield 40 servings, 2 squares each

Number Of Ingredients 11

Ingredients

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
3 Tbsp. red food coloring
2 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
2 tsp. vegetable oil
3 cups sugar
3/4 cup butter, softened
2/3 cup evaporated milk
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
White nonpareils, optional
cooking spray

Steps:

Grease a 9x9 inch square pan with baking spray. Line the pan with parchment paper, leaving an overhang. Grease the parchment paper as well.
In a large bowl, add the chopped semi-sweet chocolate and red food coloring. Set aside.
Melt the white chocolate and vegetable oil in a medium microwave-safe bowl at 50% power for 30 seconds; stir. Continue to heat in 15 second intervals (at 50% power) until chocolate is completely melted and smooth. Set aside.
In a medium saucepan, bring sugar, butter and evaporated milk to full rolling boil. Boil for 4 1/2 minutes, stirring constantly or until candy thermometer reaches 234�F.
Pour the hot mixture over the semi-sweet chocolate and stir vigorously until mixture is smooth and red coloring is fully mixed in. Stir in the marshmallow cream and vanilla. Mix until smooth.
Spread half of the fudge mixture into the prepared pan. Dollop tablespoons of the melted white chocolate over the fudge, using about 2/3 of the chocolate.
Add the remaining fudge mixture to the pan and smooth the top. Dollop the remaining white chocolate over the fudge. Use a knife to gently swirl the white chocolate into the fudge. For best results, hold your knife straight up and move it in a zigzag pattern from top to bottom across the fudge mixture. Sprinkle with nonpareils, if desired.
Place fudge in refrigerator until set. Use parchment paper to lift fudge from pan. Cut into squares and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MARBLED FUDGE

Marbled Fudge image

Did you know you could make fudge in the microwave? With 4 ingredients, you can wow all your guests by simply melting chocolate chips and sweetened condensed milk and flavoring it with just a little vanilla extract and salt. Give it a chill in the refrigerator and it's as simple as that!

Provided by Food Network Kitchen

Categories dessert

Time 25m

Yield about 25 pieces

Number Of Ingredients 6

Ingredients

Vegetable oil, for the baking dish
2 1/2 cups white chocolate chips
1 cup condensed milk
3/4 teaspoon pure vanilla extract
Fine salt
Blue gel food coloring, for tinting

Steps:

Line an 8-inch square baking dish with foil. Coat with vegetable oil. Melt 1 3/4 cups white chocolate chips with 3/4 cup condensed milk in a microwave-safe bowl in the microwave in 30-second intervals. Stir in 1/2 teaspoon vanilla and a pinch of salt.
In another microwave-safe bowl, melt the remaining 3/4 cup white chocolate chips with the remaining 1/4 cup condensed milk in 30-second intervals. Stir in the remaining 1/4 teaspoon vanilla and a pinch of salt. Tint with blue gel food coloring.
Pour the white mixture into the baking dish. Pour the blue mixture on top and swirl with a toothpick or knife. Refrigerate until set. Cut into pieces.

RED VELVET MARBLE CAKE

Red Velvet Marble Cake image

I watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.-Jodi Anderson, Overbrook, Kansas

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3/4 cup butter, softened
2-1/4 cups sugar
3 large eggs
4-1/2 teaspoons white vinegar
1-1/2 teaspoons vanilla extract
3-3/4 cups cake flour
1-1/2 teaspoons baking soda
1-1/2 cups buttermilk
3 tablespoons baking cocoa
4-1/2 teaspoons red food coloring
FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
3 teaspoons vanilla extract
2/3 to 3/4 cup 2% milk

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer half the batter to another bowl; stir in cocoa and food coloring until blended. Alternately drop plain and chocolate batters by 1/4 cupfuls into prepared pans, dividing batter evenly between pans. To make batter level in pans, bang cake pans several times on counter., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts :

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Pour the condensed milk into a large bowl (or two bowls, see notes below). A spatula or wooden spoon helps to get it all out, since it tends to stick to the sides of the can.
Place the bowl in the microwave for around 4 minutes. Check periodically to stir, noting that the actual time required to melt will depend on the power of your microwave.
Once the chocolate chips have completely melted and formed a thick, liquid consistency with the milk, you’ll know it’s ready.

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