Red Velvet Fudge

clock 30 minutes + 5 minutes bowl Serves 24


  • 1/2 cup cocoa powder
  • 4 cups caster sugar
  • 1 1/4 cups buttermilk
  • 50 g butter
  • 1 tsp red food colouring
  • 1 tsp vanilla essence
  • 50 g white eating chocolate, melted, cooled slightly
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  • 1. Grease and line a 26 x 16cm slice pan with baking paper, extending paper at long sides for handles. Sift cocoa powder into a large saucepan. Add sugar, buttermilk, butter and food colouring. Stir over low heat until butter has melted. Increase heat to medium and bring to the boil. Cook, without stirring, for 3 minutes or until mixture thickens. Remove from heat and add vanilla essence. Cool at room temperature for 5 minutes.

  • 2. Using an electric mixer, beat fudge mixture in a large heatproof bowl for 20 minutes or until slightly cooled and thick. Pour into the slice pan and stand at room temperature for 1 hour or until set. Cut into squares.

  • 3. Place melted chocolate in a piping bag and decorate fudge.

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