Description
This Red Velvet Fudge with Oreos recipe combines the rich, creamy texture of classic fudge with the distinctive flavor of red velvet and the delightful crunch of crushed Oreos. Perfectly sweet and colorful, this no-bake treat is ideal for parties, holidays, or anytime you crave a decadent dessert that’s easy to make and sure to impress.
Ingredients
Scale
Fudge Base
- 1 can sweetened condensed milk, 14 oz.
- 2 cups white chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 cups mini marshmallows
- 2 tablespoons unsalted butter, sliced into smaller pieces
- ½ teaspoon vanilla extract
- 1 teaspoon red food coloring, more or less as desired
Add-ins
- 2½ cups crushed Oreos (about 24-28 Oreos), more as desired
Instructions
- Prepare the Pan and Oreos: Line an 8×8 inch baking pan with parchment paper, ensuring there is enough overhang on the sides for easy removal later. Using a plastic bag and a large spoon, crush the Oreos into small pieces and set aside.
- Melt Fudge Ingredients: In a medium saucepan, combine the sweetened condensed milk (ensure it is not evaporated milk), white chocolate chips, semi-sweet chocolate chips, sliced butter pieces, and mini marshmallows. Heat on low to medium-low, stirring constantly to prevent burning, until the mixture is completely melted and smooth. This process should take approximately 8-10 minutes.
- Add Flavor and Color: Remove the saucepan from heat. Stir in the vanilla extract and red food coloring until the color is evenly distributed. Fold in about 2 cups of the crushed Oreos gently to incorporate the cookie texture within the fudge.
- Set the Fudge: Pour the fudge mixture into the prepared parchment-lined baking pan and spread it evenly. Tap the pan several times on the countertop to help settle the fudge and eliminate any air bubbles. Sprinkle the remaining Oreos on top, pressing them gently into the fudge to ensure they stick.
- Chill and Serve: Refrigerate the fudge for about 4 hours, or until fully set and firm to the touch. Once chilled, lift the fudge out using the parchment overhang, slice into your desired sizes (1 inch pieces yield about 64 pieces), and serve. Enjoy this rich and festive treat!
Notes
- Use sweetened condensed milk, not evaporated milk, for the correct fudge texture.
- Stir constantly while melting to avoid burning the chocolate and scorching the pan.
- Adjust the amount of red food coloring based on your preferred intensity of red velvet color.
- Crushing Oreos finely will blend more evenly in the fudge; coarser chunks give more crunch.
- Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 piece (approximately 1 inch square)
- Calories: 150
- Sugar: 22g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
