Sometimes recipes don’t even need words- this is one of them. Come on- red velvet and cheesecake and fudge? I’m not going to bore you with pictures – just get out your grocery list and add the following items so you can make your own red velvet cheesecake fudge.
1 14oz can of sweetened condensed milk
2 cups of white chocolate chips
1 cup of Wilton Red Velvet chocolate wafers
2 t vanilla extract
*Make sure your tools/utensils are dry before beginning- any water on them can react with the chocolate.
Prepare a 8in square pan by lining it with foil and spraying with nonstick spray.
In a microwave safe bowl, pour 1 cup of the red velvet chocolate wafers. Heat in the microwave for 30 seconds at a time, stirring after each segment until the wafers have just melted. Do not over heat or they will dry out and burn. When wafers are just melted, continue stirring until smooth. (Mine took only 1 minute total)
Pour into prepared pan and put in freezer to set for 5-10 minutes.
While the red velvet layer is setting, pour 2 cups of white chocolate chips and entire can of sweetened condensed milk into a microwave safe bowl and melt as you did for the wafers. Note that the white chocolate chips tend to melt faster so keep an eye on them.
After the chips have melted, stir in the 2 t of vanilla extract. Optional – I made mine into funfetti by stirring in approximately 2 T of sprinkles just before I poured it into the pan. Do not put the sprinkles in until the last minute as they will begin to melt and leave colored streaks in your fudge.
Pour on top of red velvet layer and put into refrigerator or freezer to set. I allowed mine to set for about 5 minutes, removed it from the fridge and sprinkled some additional sprinkles on top.
Allow to cool completely (either in the fridge or just sitting on the counter) and cut into 1 inch squares or use a small cookie cutter to cut into shapes.
Makes 64 1-inch servings.