My favorite kind of cake, red velvet, inspired me to create this delectable fudge. If you prefer a different shape, spoon the candy mixture into paper-lined mini muffin cups instead of spreading it in a 13x9 pan.
—CRYSTAL SCHLUETER NORTHGLENN, CO
PREP: 25 MIN. + CHILLING • MAKES: 3 3/4 POUNDS
1 teaspoon butter
2 packages (12 ounces each) white baking chips, divided
2/3 cup semisweet chocolate chips
3 teaspoons shortening, divided
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoons red paste food coloring
4 cups confectioners’ sugar, divided
6 ounces cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
3 tablespoons crushed peppermint candies
1. Line a 13x9-in. pan with foil; grease foil with butter.
2. In a large microwave-safe bowl, combine 3 1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners’ sugar. Spread into prepared pan.
3. In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners’ sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.