This Oreo Red Velvet Fudge is an easy, crowd-pleasing treat. Ready in about 10 minutes of hands-on time, its vibrant red hue makes it festive for celebrations or a thoughtful homemade gift.
Fudge often feels like a holiday indulgence, but this red velvet version with crushed Oreos is perfect year-round. Creamy, slightly chewy from the cookies, and bright in color, it’s become a family favorite for good reason.
This recipe is great for Valentine’s Day or any occasion when you want a sweet, homemade surprise. If you prefer peanut butter flavors, consider trying a microwave peanut butter fudge recipe instead.
Why You Will Love This Red Velvet Fudge
- No baking required! This is a no-bake dessert that’s simple to make and still feels special.
- So simple to make. The method is straightforward: melt, stir, color, fold in Oreos, and chill. It’s a fun recipe to involve the whole family.
- It stores well. Properly stored, fudge keeps for weeks in the refrigerator and even longer in the freezer.
- It tastes amazing. Rich white chocolate, a hint of semi-sweet chocolate, marshmallows for creaminess, and crunchy Oreo pieces make this truly satisfying.
What You Will Need:
- White chocolate: Use good-quality white chocolate for a smoother texture and better flavor. Brands like Ghirardelli work well.
- Chocolate chips: Semi-sweet or milk chocolate chips are recommended. Semi-sweet keeps the red color brighter; milk chocolate gives a sweeter taste.
- Mini marshmallows: They add creaminess and help create the classic fudge texture.
- Butter: Unsalted butter adds richness; a small amount improves texture.
- Sweetened condensed milk: Use full-fat sweetened condensed milk (not evaporated milk) for the correct sweetness and consistency.
- Red food coloring: Liquid or gel works—adjust the amount to achieve the shade you like. Natural beet-based dyes can be used if preferred.
- Oreos: Classic Oreos are ideal, roughly crushed. You can use gluten-free Oreos for a gluten-free variation.
How To Make This Red Velvet Oreo Fudge:
Pay attention while melting the ingredients—keep the heat low and stir constantly to avoid scorching or seizing the chocolate.
Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
- Combine 1 (14 oz) can sweetened condensed milk, 2 cups white chocolate chips, 1 cup semi-sweet chocolate chips, 2 cups mini marshmallows, and 2 tablespoons unsalted butter (sliced) in a medium saucepan. Heat over low to medium-low heat.
- As the mixture warms, begin stirring constantly with a wooden spoon or sturdy spatula. Keep scraping the bottom and sides so the chocolate melts evenly. This gentle process takes about 7–10 minutes.
- When the mixture is smooth and fully melted, remove from heat. Stir in 1/2 teaspoon vanilla extract and about 1 teaspoon red food coloring (adjust to taste). Fold in approximately 2 to 2 1/2 cups crushed Oreos, reserving some for topping.
- Transfer the fudge to the prepared pan and spread evenly. Tap the pan to settle the mixture, then sprinkle and gently press the remaining crushed Oreos on top.
- Chill for about 4 hours or until fully set. Lift the fudge from the pan using the parchment overhang and cut into pieces. Enjoy!
Recipe Notes and Pro-Tips:
- Choose quality chocolate. Better chocolate improves flavor and gives a creamier texture.
- Do not step away. Stir constantly and keep the heat low to prevent the chocolate from overheating or seizing.
- Microwave option: You can melt the mixture in short bursts in the microwave, stirring between 20–30 second intervals, but stovetop melting offers better control and reduces the risk of overcooking.
Red Velvet Fudge Storage Instructions:
Store the fudge in an airtight container in the refrigerator for up to 2–3 weeks. Bring it to room temperature for about 10–15 minutes before serving for the best flavor and texture.
For longer storage, freeze the fudge in an airtight container for up to 3 months. If possible, flash-freeze pieces on a tray first to keep them from sticking together.
Other No Bake Treats:
- No Bake Cookie Butter Cookies
- Golden Oreo Truffles
- No Bake Cheesecake Bites
- Chocolate Mint Puppy Chow
- 5 Ingredient Amaretto Truffles
- No Bake Chocolate Pie
- No Bake Peppermint Oreo Cheesecake
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Red Velvet Fudge With Oreos
Ingredients
- 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
- 1/2 teaspoon vanilla extract
- 1 teaspoon red food coloring, more or less to taste
- 2–2½ cups crushed Oreos (about 24–28), plus more for topping
Instructions
- Line an 8×8-inch pan with parchment, leaving an overhang. Crush Oreos in a sealed bag or food processor and set aside.
- In a medium saucepan, combine the sweetened condensed milk, white and semi-sweet chocolate chips, mini marshmallows, and butter. Heat over low to medium-low, stirring constantly until smooth and fully melted (about 8–10 minutes).
- Remove from heat and stir in vanilla and red food coloring. Fold in about 2 cups of the crushed Oreos.
- Spread the mixture evenly in the prepared pan, tap to settle, then sprinkle remaining Oreos on top and press gently into the fudge.
- Chill for about 4 hours or until firm. Lift from the pan using the parchment, cut into pieces, and serve.
Notes
- Use quality chocolate chips for the creamiest texture and best flavor.
- Stay by the stove and stir constantly while melting to prevent overheating or seizing.
- Microwave melting is possible but requires short bursts and frequent stirring; stovetop is recommended for control.
Nutrition
Nutrition information is an approximation.
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