Red Velvet Peppermint Candy | The Daily Dish

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Red Velvet Peppermint Candy

1 Comment | Written on December 20, 2012 at 5:00 am , by

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!

Keep reading for the winning recipe…

This recipe took home the prize in our “Holiday Candy” contest…congratulations to “kittycakes!”

Candy making doesn’t 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.

Hint:  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.

Festive Double Mint Fudge  (click here to print recipe)

24 oz White Chips, divided

4 oz Semi Sweet Chocolate Chips

1 Tbsp Plus 1 Teaspoon Solid Vegetable Shortening, divided

14 oz Sweetened Condensed Milk

2 tsp No Taste Red Gel Food Coloring

¼ tsp Peppermint Extract

5½ cups Powdered Sugar, divided

8 oz Softened Cream Cheese

1½ tsp Vanilla Extract

1½ oz Finely Crushed Candy Canes

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.


1 1/2 ounces of candy canes equals about 3 average sized candy canes. A little peppermint extract goes a long way, but you may add up to 1/2 teaspoon in this recipe without over powering the other flavors.

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