This 4 Ingredient Red Velvet Swirl Fudge is perfect for any occasion. Nothing beats an easy to make fudge recipe during the holidays, especially one that looks so impressive. This might look hard but it's incredibly easy, quick and absolutely delicious!
Welcome to Day 5 of Christmas Week. This annual event was started was something I started way back in 2012. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter at the bottom of the post!
I cannot believe this is the last day of Christmas Week. It's been so much fun, and a bit fattening too. I've had blast hosting the event. And baking for the event. And eating for the event. I mean blogger HAVE to test their recipes. It's a hard job but someone has to do it.
I've made some great recipes this week. Oddly most seemed to have the word "crack" in them. I got a bit carried away with those types of recipes. It's hard not to because they're so easy and wicked delicious at the same time. Plus they contain chocolate so that is a surefire hit.
I hope you've enjoyed Christmas Week as much as we have. So many amazing recipes to peruse and check out. I cannot get over how many recipes I whipped up this week. Not to mention how many recipes I've tasted and perfected this week. I'm honestly surprised I can fit through the door at this point.
No matter how many calories were consumed one thing is certain, I could not ask for better partners in crime for this amazing event. The bloggers involved with Christmas Week stepped up and blew my mind every single day. So THANK YOU to all my lovely friends who joined me this week!
A huge shout out to Aly of Cooking In Stilettos for helping me update recipe links this week. It's a big job to go through posts every day to ensure all posts went up and had correct information. Aly stepped up when my week spun out of control for personal reasons. Thank you Alycat!
A bunch of us bloggers got together to chip in on a killer prize for Christmas Week. We’re giving away 1 x $500 Amazon Gift Card, 1 x $250 Amazon Gift Card, and 1 x $50 Amazon Gift Card. You heard that right. $800 in prizes for Christmas Week. We’ll pull 3 winners, one for each prize.
So be sure to scroll to the bottom to enter. Don’t freak out or get overwhelmed by the number of entry options. The only required one is a blog comment. The rest are just extras for people who really dig contesting. If you’re not into following lots of peeps all you have to do is comment on this post.
However, if you do dig following lots of bloggers, and getting extra entries for giveaways then have at it. Enter as many times as you like. Bloggers love to be followed on social media so we gave you lots of options for following all of us. I can promise you these bloggers rock. So following would be cool.
If you’d like to get to know the bloggers involved you can scroll the links below. There’s over 35 of us participating in Christmas Week this year. It’s a great group of bloggers and I’m so happy they all joined me for this adventure.
Participants for Christmas Week:
- Desserts Required
- Poet in the Pantry
- The Redhead Baker
- Pineapple and Coconut
- All Roads Lead to the Kitchen
- Hezzi-D's Books and Cooks
- Cupcakes & Kale Chips
- The Little Ferraro Kitchen
- Crumb: A Food Blog
- The Bitter Side of Sweet
- Amee's Savory Dish
- Comfortably Domestic
- Food Done Light
- Farm Fresh Feasts
- Flour On My Face
- Mother Would Know
- Food Lust People Love
- My Catholic Kitchen
- Daily Appetite
- Try Anything Once Culinary
- That Skinny Chick Can Bake
- Savory Experiments
- Cooking In Stilettos
- Food Babbles
- Mind Over Batter
- Rants From My Crazy Kitchen
- Lauren Kelly Nutrition
- Big Bear's Wife
- Everyday Southwest
- From Gate to Plate
- Karen's Kitchen Stories
- Savoring Italy
- Dixie Chik Cooks
- The Tomato Tart
- Aloha Flavor
- CopyKat Recipes
Recipes from Day 6 of Christmas Week! Please visit all our talented participants:
- Christmas Wreath Cupcakes from The Redhead Baker
- Gingerbread Sugared Almonds from Crumb: A Food Blog
- Fresh Cranberry Mini Scones from Farm Fresh Feasts
- Chocolate Praline Pretzels from Food Lust People Love
- Cranberry Tangerine Mojito from Mind Over Batter
- Creamy Espresso Hot Chocolate from Rants From My Crazy Kitchen
- Gingerbread Cookie Bars from From Gate to Plate
- Stained Glass Cookies from Karen's Kitchen Stories
- Macadamia Coconut Macaroons from Aloha Flavor
- Peppermint Popcorn from Poet in the Pantry
- Mexican Chocolate Panna Cotta from Cooking in Stilettos
- Peppermint Mocha Truffles from Try Anything Once Culinary
- Chocolate Mocha Roulade from Mother Would Know
Places to stalk Cravings of a Lunatic!
Red Velvet Swirl Fudge
- 1 ½ cups milk chocolate chips
- 1 ½ cups white chocolate chips
- Red gel food colouring start with 1 dab then add from there to adjust colour
- 1 14 ounce can of sweetened condensed milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 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 colouring and stir until combined. Start with one little dab to start. You can always adjust the colour 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. Don't walk away from it, 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. There's no right or wrong way to do it. I drag mine in lines one way, then turn the pan and run them the other way.
- Place the pan in the fridge for about 2 to 3 hours, or overnight. You can score it before it completely hardens if you like.
- Once fudge is chilled cut into squares.
- Serve with a big old red velvet loving smile!
Here's a recap of all my Christmas Week Recipes:
Thanks so much for joining us for Christmas Week!