The Pioneer Woman Tasty Kitchen
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Red Velvet Fudge

2.33 Mitt(s) 3 Rating(s)3 votes, average: 2.33 out of 53 votes, average: 2.33 out of 53 votes, average: 2.33 out of 53 votes, average: 2.33 out of 53 votes, average: 2.33 out of 5

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Level: Intermediate

System:

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Description

Decadent. Unique. Mouth watering and delicious!

Ingredients

  • 2 cups Sugar, Extra Fine
  • ¼ cups Cocoa
  • ½ cups Buttermilk
  • ½ cups Sweetened, Condensed Milk
  • 1 teaspoon Red GEL Food Coloring
  • 3 Tablespoons Butter
  • 1 teaspoon Vanilla

Preparation

Using a 5×9 pan (typically the same size as a banana bread pan – but if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra hanging over on all four sides.

Combine sugar, cocoa, buttermilk, sweetened condensed milk, and food coloring in a non stick pan. (I used a big pot). Stir to combine. Bring the mixture to a boil, stirring constantly, but do not scrape down the sides (this should help you avoid getting crystallized sugar in the fudge).

Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees. Once it reaches 238 degrees, reduce heat and allow fudge to simmer. DO NOT STIR at this point. At all. Like seriously don’t even touch the pan. Allow fudge to cool down to 110 degrees and then add butter and vanilla.

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.)

Place the mixture in prepared pan and allow to cool, usually 1-2 hours.

This recipe yielded 25 small squares.

6 Comments

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jana37 on 1.22.2011

Oh, is this as good as it looks? What an awesome recipe, thank you!!
Janet

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Serve at Once on 12.15.2010

Oh my…how decadently wonderful! I have GOT to try this.

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mjoverfelt on 12.15.2010

I follow your blog and just bought the ingredients to make this last night!!!!! I can’t wait!!!

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Marla Meridith on 12.12.2010

Amanda, this fudge sounds amazing!

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nilla on 12.10.2010

Sounds great! Are the temperatures in Farenheit?

3 Reviews

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tessks on 11.29.2011

I tried to make this twice and both times, it restulted in a hard, sugared substance that defied anything resembling fudge. The first go-round, my fudge never cooled to 110, so I think I cooked it way too long. The second time I significantly reduced the cook time and it looked better going into the pan, but as it cooled, it solidified. I’m so sad because this looked and sounded so wonderful! Because of that, I am going to try it one more time, but another day. . .

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MAChancellor on 12.19.2010

I attemtped to make this tonight with my grandmother. Lets just day I’m more than disappointed. We followed the directions to a T and now there is a bunch of hard red stuff in the bottom of a fabulous pan:( . I know my thermometer is working becuase just before I made Almond Roca and it turned out beautifully.

There is one mitten becuase the system won’t let me rank it with no mittens. Don’t know what the problem was, but I’m not going to try it again.

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texasebeth on 12.13.2010

I made this on Saturday and it was yummy! I love the fact that it makes a small batch. I took it to our Sunday School party yesterday and everyone loved it.

Very easy to make . I didn’t have any gel food coloring but used LOTS of regular food coloring and it turned out fine.

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