Red Velvet Fudge

red velvet fudge IAB

Red Velvet Fudge

INGREDIENTS

2 cups white sugar

1/4 cup cocoa

1 cup buttermilk

3 tablespoons butter

1 tsp vanilla

1 tsp red gel food coloring

red velvet fudge IAB2

DIRECTIONS:

  1. Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.
  2. Combine sugar, cocoa, buttermilk, sweet condensed milk (if you choose to add it), and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)
  3. Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
  4. Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.
  5. Allow fudge to cool to 110 degrees and add butter and vanilla.
  6. Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)
  7. Place in prepared pan and allow to cool, usually 1-2 hours.
  8. This recipe yielded 25 small squares

source:  iambaker

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