Red Velvet Peppermint Candy
Red Velvet Cake is all the rage, so why not make Red Velvet Candy! This recipe starts with a fudgy chocolate red velvet layer which is topped with another layer of white chocolate and cream cheese. The whole confection is sprinkled with crushed candy canes for peppermint flair. It is the perfect little indulgence this time of year! Candy making doesnt have to be difficult or intimidating. In fact, this entire recipe is made with your microwave! The chocolate is melted in the microwave and then the candy sets in the refrigerator until it is ready to cut and serve. I suggest covering your 9 x 13 pan with non-stick foil. That way you can lift the candy right out of the pan for easy cutting.
Red Velvet Cake is all the rage, so why not make Red Velvet Candy! This recipe starts with a fudgy chocolate red velvet layer which is topped with another layer of white chocolate and cream cheese. The whole confection is sprinkled with crushed candy canes for peppermint flair. It is the perfect little indulgence this time of year! Candy making doesnt have to be difficult or intimidating. In fact, this entire recipe is made with your microwave! The chocolate is melted in the microwave and then the candy sets in the refrigerator until it is ready to cut and serve. I suggest covering your 9 x 13 pan with non-stick foil. That way you can lift the candy right out of the pan for easy cutting.
- 14 oz sweetened condensed milk
- 8 oz softened cream cheese
- 24 oz white chips divided
- 4 oz semi sweet chocolate chips
- 1 tbsp solid vegetable shortening plus 1 teaspoon, divided
- 2 tsp no taste red gel food coloring
- â¼ tsp peppermint extract
- 5 â½ cups powdered sugar divided
- 1 â½ tsp vanilla extract
- 1 â½ oz finely crushed candy canes
- Carbohydrate 14.5782697621233 g
- Cholesterol 11.1347735348863 mg
- Fat 7.86126765967186 g
- Fiber 0.167734681017125 g
- Protein 1.86551674299292 g
- Saturated Fat 4.64355573510278 g
- Serving Size 1 1 Recipe (30g)
- Sodium 38.6852867302083 mg
- Sugar 14.4105350811062 g
- Trans Fat 0.675183047704889 g
- Calories 133 calories
Step-by-step
- In a microwave safe bowl add 20 ounces white chips, 4 ounces chocolate chips & 1 tablespoon shortening.
- Microwave on high for 15 seconds.
- Stir.
- Repeat 3-5 more times or until chips are melted & smooth.
- Stir in milk, food coloring & peppermint extract.
- Gradually beat in 1 1/2 cups sugar.
- Pat into a lightly greased 9? by 13? baking pan.
- Place fudge in the refrigerator.
- In another microwave safe bowl add remaining white chips & shortening.
- Microwave on high for 15 seconds.
- Stir.
- Repeat once more or until chips are melted & smooth.
- Beat in the cream cheese & vanilla extract.
- Gradually beat in the remaining sugar.
- Spread over first layer of fudge.
- Sprinkle with crushed candy canes.
- Place in the refrigerator for 30 minutes to allow fudge time to set.
- Cut into 48 squares & serve.
A high concentration of sucrose from sweetened condensed milk and powdered sugar locks out moisture, yielding a dense, micro-crystalline structure that mimics traditional boiled fudge without requiring a candy thermometer. Cocoa butter in the white and semi-sweet chips supplies the primary fat phase, setting firm upon refrigeration while carrying fat-soluble flavor compounds like vanillin and peppermint extract directly to the palate. Cream cheese introduces lactic acid and dairy solids to the top layer, providing a tart counterpoint to the sugary base that prevents cloying sweetness.
- Use non-stick aluminum foil to line the 9 by 13-inch baking pan; this allows the entire block to lift out cleanly for precise square cutting.
- Melt chocolate and white chips in short 15-second microwave bursts while stirring frequently to prevent scorching the milk solids.
- Add no-taste red gel food coloring rather than liquid drops to avoid introducing unwanted moisture that can cause the chocolate mixture to seize.
- Chill the assembled layers in the refrigerator for at least 30 minutes to ensure the fats fully solidify before partitioning the confection into 48 uniform pieces.
- Crush candy canes to a fine grade so the hard sugar shards distribute evenly and soften slightly against the creamy top layer.
Precise fat-to-sugar ratios dictate whether this confection achieves a smooth bite or turns grainy. Temperature control during the melting phase prevents cocoa butter from blooming prematurely.
