It may be freezing out, but at least we have fudge to keep us happy (and indoors). This Christmas we made a red velvet swirl fudge, topped with pieces of our Peppermint pretzels. The red color gives this dessert the festive feels to get you in the Christmas spirit. For those with an extra sweet tooth, you know just how satisfying fudge is. Every bite you take is so dense, so sweet, and so sinful. Dig in!
Recipe adapted from Cravings of a Lunatic
Servings: 12
Red Velvet Peppermint Swirl Fudge Recipe Ingredients
-1 1/2 cups milk chocolate chips
-1 1/2 cups white chocolate chips
-Red gel food coloring
-1 14 ounce can of sweetened condensed milk
-1/4 teaspoon salt
-1 teaspoon vanilla extract
-Fatty Sundays Peppermint Pretzels, broken into pieces
Red Velvet Peppermint Swirl Fudge Recipe Directions
-Line an 8 inch pan with foil or parchment paper, set aside.
-Grab two medium size bowls.
-Place milk chocolate chips into one bowl. Add red gel food coloring and stir until combined. Start with one little dab to start. You can always adjust the color later. Always best to start with a bit and add more. Once you add too much you can't go back. Set aside.
-Pour white chocolate chips into the other bowl. Set bowl aside.
-In a small saucepan heat the sweetened condensed milk over medium-low heat. You want it to bubble gently across the top of the milk, and heat through without browning or sticking. This takes a few minutes. Stir it occasionally and keep a close eye on it. It can go from warming gently to burning pretty quickly.
-Add the salt and vanilla. Stir. Take off heat. Pour half the milk over the milk chocolate chips, and half over the white chocolate chips.
-Use a different spoon to stir each one quickly until the chocolate chips melt and the mixture is smooth and thick.
-Drop random spoonfuls here and there in the pan. Just drop them all over so they look like patchwork. Keep adding spoonfuls randomly until all the mixture is in the pan.
-Take a knife and gently pull it back and forth slowly to create patterns in the fudge. Drag in lines one way, then turn the pan and run them the other way.
-Top the fudge with broken Peppermint pretzels.
-Place the pan in the fridge for about 2 to 3 hours, or overnight.
-Once fudge is chilled cut into squares.
You’ll love how easy this recipe is, it doesn’t even require an oven. Pass around your fudge after Christmas dinner, paired with some of our Peppermint pretzel rods too. And tag us @fattysundays with your fudge creation for a chance to be featured on our Instagram!