If you’re a fan of rich, creamy, and slightly indulgent treats, then I’ve got an absolute winner for you today. I’m thrilled to share my **Red Velvet Oreo Fudge Recipe** with you—a luscious, velvety fudge packed with chunks of those iconic Oreos that just melt in your mouth. This fudge has quickly become a favorite in my kitchen, mostly because it manages to be both fancy enough for a party and easy enough for a weeknight sweet fix. Trust me, once you try this, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of everything in your pantry, making it super convenient.
- Perfect Texture: Creamy, smooth fudge with the delightful crunch of Oreos in every bite.
- Versatile Treat: Great for holidays, parties, or an anytime sweet craving fix.
- Visual Wow Factor: That gorgeous red velvet color with Oreo specks makes it feel extra special.
Ingredients You’ll Need
To nail the perfect Red Velvet Oreo Fudge Recipe, you want to use high-quality chocolate chips and fresh Oreos for that iconic flavor and texture contrast. The red food coloring brings the classic red velvet vibrancy that makes this fudge so inviting.
- Sweetened Condensed Milk: This adds creaminess and sweetness, so don’t confuse it with evaporated milk—it’s a game changer.
- White Chocolate Chips: These provide smoothness and a subtle sweetness that balances the Oreos perfectly.
- Semi-sweet Chocolate Chips: Adds a hint of chocolate depth that rounds out the flavor.
- Mini Marshmallows: I love how these melt into the fudge creating a luscious, melt-in-your-mouth texture.
- Unsalted Butter: Gives a silky finish and a slight richness without overpowering sweetness.
- Vanilla Extract: Just a touch to elevate the sweetness with warm notes.
- Red Food Coloring: Essential for that classic red velvet look; you can adjust the amount for a deeper or lighter shade.
- Crushed Oreos: Your star ingredient! Crushed but not too fine to keep delightful chunks.
Variations
I’m all about tweaking recipes to fit the occasion or dietary preference, and this Red Velvet Oreo Fudge Recipe is such a fun canvas. Feel free to customize based on what you have or prefer—you can make it gluten-free or add your own special twists.
- Gluten-Free Version: I’ve swapped regular Oreos for the gluten-free kind with great results, so anyone with gluten sensitivities can still enjoy this treat without missing out.
- White Chocolate Only: If you prefer, I sometimes use all white chocolate chips instead of mixing semi-sweet, for a sweeter fudge perfect for kids.
- Extra Crunch: Toss in some chopped nuts like pecans or walnuts for a crunchy surprise. My family loves this addition around the holidays.
- Less Sweet: You can dial back the mini marshmallows or reduce white chocolate slightly for a fudge that isn’t quite as sugary.
How to Make Red Velvet Oreo Fudge Recipe
Step 1: Prep Your Pan and Oreos
Start by lining an 8×8 inch baking pan with parchment paper—make sure to leave a good overhang on the sides so you can easily lift the fudge out later. Next, crush about 24-28 Oreos in a plastic bag with a rolling pin or large spoon. You want mostly chunks, not crumbs, so you get that satisfying bite throughout the fudge.
Step 2: Melt the Fudge Base
On low to medium-low heat, combine your sweetened condensed milk, white chocolate chips, semi-sweet chocolate chips, butter slices, and mini marshmallows in a medium saucepan. Stir constantly so nothing burns or sticks—this step took me a few tries to get right. It usually takes 8-10 minutes for everything to fully melt and meld together into a luxuriously smooth mixture.
Step 3: Add Flavor and Oreos
Once melted, remove the pan from heat and stir in the vanilla extract and red food coloring until you get that perfect red velvet hue. Then gently fold in about 2 cups of the crushed Oreos to disperse them nicely.
Step 4: Set and Chill
Pour the fudge mixture into your prepared pan and spread it evenly. I like to tap the pan a few times on the counter to release any air bubbles and settle the fudge. Then sprinkle the remaining crushed Oreos on top and gently press them in. Pop it in the fridge for at least 4 hours until fully set.
Step 5: Slice and Serve
Once firm, use the parchment overhang to lift the fudge out and slice it into your desired size pieces. I usually go for 1-inch squares which yields about 64 pieces—that’s perfect for handing out at a party or packing in lunchboxes.
Pro Tips for Making Red Velvet Oreo Fudge Recipe
- Low and Slow Melting: Keep the heat low while melting so the fudge doesn’t scorch—patience really makes a difference here.
- Crush Oreos Just Right: I learned not to pulverize the Oreos too much; keeping some chunky bits gives the best texture contrast.
- Use Parchment Paper Overhang: This trick makes lifting out the whole fudge block a breeze, no mess or crumbly edges.
- Avoid Over-mixing Oreos: Fold them in gently—too much stirring will make pieces soggy and affect texture.
How to Serve Red Velvet Oreo Fudge Recipe
Garnishes
I like to keep it simple and authentic by sprinkling a few whole Oreo halves on top before chilling for a pretty presentation that doubles as part of the treat. Sometimes, a light dusting of powdered sugar or a drizzle of melted white chocolate gives it a little extra flair when I bring it to gatherings.
Side Dishes
This fudge pairs beautifully with fresh berries or a dollop of whipped cream if you want a contrast of freshness. I’ve also served it alongside a cup of hot coffee or tea, and trust me, it’s the perfect sweet contrast to a warm, slightly bitter beverage.
Creative Ways to Present
For special occasions, I’ve arranged the fudge pieces in pretty holiday-themed boxes or wrapped individual squares in colorful parchment tied with ribbon—these make adorable edible gifts. You can also layer the fudge cubes in a clear jar with crushed Oreos or use themed sprinkles on top to match holidays.
Make Ahead and Storage
Storing Leftovers
I keep leftover fudge in an airtight container in the fridge—it stays fresh and soft for up to 2 weeks. Just make sure it’s well covered so it doesn’t absorb any fridge smells or get dried out on the edges.
Freezing
Freezing the fudge works well too! I wrap individual pieces in wax paper and place them in a freezer-safe container or bag. When I’m ready to enjoy them, I let the fudge thaw in the fridge overnight – this keeps that perfect fudge texture without condensation ruining it.
Reheating
While fudge is best served chilled, if you want it a little softer, I warm individual squares gently in the microwave for just 5-7 seconds. Be careful not to overheat, or it will melt too much and lose its structure. I usually do this if I’m serving it with ice cream or a warm drink.
FAQs
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Can I use regular Oreos instead of mini ones?
Yes! The recipe calls for regular Oreos crushed into pieces, not mini Oreos. I actually use standard-sized Oreos crushed in a plastic bag to get the perfect chunk size and texture contrast throughout the fudge.
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How do I get the red velvet color without a strong chemical taste?
I recommend using gel food coloring instead of liquid since it’s more concentrated and won’t add much extra liquid or flavor. Start with about a teaspoon and adjust to your preferred shade until you get that classic red velvet vibrancy without overwhelming taste.
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What if my fudge doesn’t set properly?
If your fudge is too soft after chilling, it may not have been cooked long enough or the pan might not have been lined well for cooling. Make sure you melted all ingredients thoroughly and chill for at least 4 hours. If it’s still soft, an extra hour or two in the fridge usually does the trick.
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Can I substitute marshmallows?
You can omit marshmallows, but I find they add unbeatable creaminess and texture. If you’re in a pinch, a tablespoon of marshmallow fluff folded in at the end can work, though the texture might be slightly different.
Final Thoughts
This Red Velvet Oreo Fudge Recipe is truly one of those joyous kitchen discoveries I love sharing with friends—and now you! It’s easy enough to whip up on a whim, but special enough to impress guests or treat your family to something extra decadent. From the creamy fudge base to the crunchy Oreo bits, every bite is a little celebration of flavors and textures. Go ahead, give it a try—you just might find your new favorite dessert.
Print
Red Velvet Oreo Fudge Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 36 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Fudge with Oreos is a rich and creamy dessert combining the classic flavors of red velvet and cookies and cream. Made with white and semi-sweet chocolate chips, mini marshmallows, and crushed Oreos, this fudge is easy to prepare on the stovetop and chilled until perfectly set for a decadent, delightful treat.
Ingredients
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 (adjust to preference)
Oreo Crust and Topping
- 2½ cups crushed Oreos (about 24–28 Oreos), plus extra as desired
Instructions
- Prepare baking pan and crush Oreos: Line an 8×8 inch baking pan with parchment paper, ensuring there is enough overhang on the sides to easily lift the fudge out later. In a plastic bag, crush the Oreos with a large spoon until broken into small pieces.
- Melt ingredients: In a medium saucepan over low to medium-low heat, combine the sweetened condensed milk (not evaporated milk), white and semi-sweet chocolate chips, butter, and mini marshmallows. Stir constantly for about 8-10 minutes until the mixture is fully melted and smooth. Using lower heat yields better results and prevents burning.
- Add flavor and mix Oreos: Remove the saucepan from heat. Stir in vanilla extract and red food coloring until evenly distributed. Gently fold in about 2 cups of the crushed Oreos into the fudge mixture.
- Transfer and top: Pour the fudge mixture into the prepared pan and spread it evenly. Tap the pan several times on the countertop to settle the mixture and remove air bubbles. Sprinkle the remaining crushed Oreos over the top and gently press them into the fudge to adhere.
- Chill and serve: Refrigerate the fudge for about 4 hours or until fully set. Once firm, use the parchment overhang to lift the fudge from the pan. Cut into desired sizes, such as 1-inch pieces, which can yield up to 64 pieces. Enjoy your delicious red velvet Oreo fudge!
Notes
- Use sweetened condensed milk, not evaporated milk, for the correct sweetness and texture.
- Adjust the amount of red food coloring to achieve your preferred shade of red velvet.
- Low to medium-low heat is crucial during melting to avoid burning the chocolate.
- Ensure the fudge is fully chilled before slicing to maintain clean cuts.
- Store leftover fudge in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 piece (based on 36 servings)
- Calories: 180 kcal
- Sugar: 22 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
