Red Velvet Truffle Fudge


Makes 36 pieces


Whether it’s Christmas, Valentine’s Day, or your favorite holiday to indulge, try this Red Velvet Truffle Fudge for a decadent treat on your dessert table.


12 ounces semi-sweet baking chocolate, coarsely chopped

8 ounces white baking chocolate, coarsely chopped, divided

1 can (14 ounces) sweetened condensed milk

1 tablespoon MCCORMICK Red Food Color

1 teaspoon MCCORMICK All Natural Pure Vanilla Extract



1.Place semi-sweet chocolate and 6 ounces of the white chocolate in a large microwavable bowl. Add sweetened condensed milk; mix well. Microwave on HIGH, 2 to 3 minutes, or until chocolate is almost melted, stirring after every minute. Stir until chocolate is completely melted. Stir in food color and vanilla.

2.Pour chocolate mixture into foil-lined 9” square baking pan. Sprinkle with remaining 2 ounces chopped white chocolate.

3.Refrigerate 2 hours, or until fudge is set. Use foil to lift out of pan onto cutting board. Cut into 36 pieces. Store in tightly covered container at cool room temperature.


Stir in 1 cup chopped nuts, such as pecans, walnuts, pistachios, almonds, or cashews, with the food color and vanilla.

A 9” x 5” loaf pan may be used in place of the 9” square pan. Fudge will be thicker in size.


Find this recipe and more holiday treats at