Yeah, I know, what a party pooper I am. Hey, at least I'm bringing chocolate to the mix - and not the fakey, PGPR-laced, shaped into every shape under the sun kind either. No, no. I'm bringing a blood- (or happy heart if you want) red, tangy, smooth buttermilk fudge. Red Velvet Fudge, to be specific.
I wish I could have taken credit for the idea, and the recipe. But that honour goes to Pam of The Meltaways , who posted this way back in October for Twelve Weeks of Christmas Treats. When I saw it all those months ago, I knew I had to make it - not least because it's a great use up for buttermilk!The first time I tried to make this fudge, I followed the directions exactly - but my results (which are what you see in the photos) looked nothing like Pam's. Unfortunately, it didn't even firm up after a month in the freezer! I couldn't let the delicious tasting, super-soft fudge go to waste, though - I coated (quickly cut) slices in dark chocolate, drizzled them with white and pink chocolate melts, and re-labeled them Valentine's truffle bars! The second time (I'm a glutton for punishment), I used a mix of white and brown sugar and cooked the candy mixture a little longer (to "firm ball" stage). I gave it a good 5 hours to cool down (I had to run some errands so just kept it covered with a splatter guard on the counter), then beat the bejeezus out of it with my stand mixer. It was much better that time around, more similar to the fudge of my childhood fairground memories. Either way, it is 100% worth it, but I agree with Pam that you should make many small batches - candy is too finicky to reliably scale up too much!
Today, our #SundaySupper clan is celebrating Valentine’s Day in a way that only #SundaySupper can! We’ve got main dishes, desserts, and drinks galore, not to mention a romantic tablescape to take your Valentine’s celebration to the next level! Check out everything on the docket below:
#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:
- Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
- Bacon Double Cheese Burger Bites from In the Kitchen with KP
- Cheese Stuffed Cannelloni from Curious Cuisiniere
- Garlic Shrimp Bruschetta from MarocMama
- Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
- Indian Shrimp Pulao from Soni’s Food
- Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
- Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
- Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
- Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
- Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb
#SundaySupper Valentine’s Day Sweet Eats:
- Banana Bourbon Blondies from The Messy Baker
- Banana Cream Napoleon from Food Lust People Love
- Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
- Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
- Chocolate Baumkuchen from Webicurean
- Chocolate Bread Pudding from La Cocina de Leslie
- Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
- Chocolate Covered Bacon from I Run For Wine
- Chocolate Covered Stuffed Strawberries from Country Girl in the Village
- Chocolate Mousse from Mom, What’s For Dinner?
- Chocolate Roll filled with Nutella Cream from Basic N Delicious
- Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
- Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
- Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
- Coeur a la Creme from That Skinny Chick Can Bake
- Cream Cheese Mints from Simply Gourmet
- Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
- Dark Chocolate Raspberry Torte from Kelly Bakes
- #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
- Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
- Homemade Cherry Mash Candies from Juanita’s Cocina
- Maple-Date Bars from Diabetic Foodie
- Meyer Lemon Marmalade from Shockingly Delicious
- Mini Samoa Bundt Cakes from Ruffles & Truffles
- Molten Chocolate Lava Cake from Gotta Get Baked
- Peanut Butter and Jelly Cupcakes from The Meltaways
- Pistachio and Chocolate Souffle from Small Wallet Big Appetite
- Raspberry Custard Tart from Kudos Kitchen
- Raw Fudge Love from Mama’s Blissful Bites
- Red Velvet Fudge from What Smells So Good?
- Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
- Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
- Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
- Red Velvet Sandwich Cookies from Magnolia Days
- Red Velvet Sugar Cookie Bars from Chocolate Moosey
- Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
- Strawberry Shortcake! from The Foodie Army Wife
- Strawberry Valentine Cake Hearts from Ninja Baking
- Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
- Valentine’s Bakewell Tarts from Happy Baking Days
- Valentines Chocolate Apples from Big Bear’s Wife
#SundaySupper Valentine’s Day Drinks:
- Blood Orange Vodka Martinis from The Catholic Foodie
- Bloody Raspberry Cocktail from My Cute Bride
- Strawberry Gin Fizz from girlichef
#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please fromAn Appealing Plan
Join the #SundaySupper conversation on Twitter to talk all about Valentine’s eats and treats! We’ll tweet throughout the day, and our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board too for more fabulous recipes and food photos!
Red Velvet Fudge
Makes one 9x5" pan, 27 pieces
1 cup sugar
1 cup brown sugar
1 cup low fat buttermilk
1/3 cup cocoa
1 1/2 tsp gel red food colouring
1 tbsp vanilla
3 tbsp salted butter
- Mix sugars, buttermilk, cocoa and food colouring in a heavy saucepan.
- Whisk until well blended and place on medium high heat. Bring to a boil, stirring almost constantly.
- Cook until the mixture hits 243-244F.
- Stop stirring and remove from heat. Add butter and vanilla at this time but do not stir in.
- Cool until mixture reaches less than 150F.
- With an electric mixer (I recommend a stand mixer with the paddle attachment) beat for 10 minutes, until fudge loses it sheen.
- Pour into a well greased, foil lined 9x5" loaf pan.
- Chill 2-3 hours, until firm. Keep refrigerated, or store in the freezer for long-term enjoyment!
Calories: 76.6
Total Fat: 1.5 g
Cholesterol: 3.8 mg
Sodium: 22.1 mg
Total Carbs: 19.3 g
Dietary Fiber: 0.3 g
Protein: 0.5 g
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