Red Velvet Fudge

Did you know that at the beginning of each new year, 40% of all Americans resolve to start eating right or go on a diet?  Although, according to my facebook page, half of my friends are resolving not to make a resolution.  Personally I think that doesn't make too much sense, because right there, you made a resolution!  Rather than making resolutions for myself, I like to make New Year's Goals.

Goals are easier to track than making sweeping resolutions to change your whole life.  As you may already know, I have one major blogging goal for 2013.  Restaurant Wars!  (You see it up there under the banner?)  Boyfriend and I (along with a few of you) have finished planning the year of restaurants.  I'm looking forward to all the date nights that will be involved in this challenge!

This year, after my many weeks of being sick (did you know it can take a few months before the cough from bronchitis is gone?), I'm looking forward to getting back into the gym.  Helping me in my workout plans are some ladies at work.  We are just beginning the new Les Mills COMBAT program.  It's fun, tough and tiring.  I'm melted into the couch as I write this after completing one of the HIIT workouts this afternoon.

Finally, I want to get back into making candy.  I had such a fun time in 2011 with my candy challenge, but I really fell off the candy wagon this past year, only making a few batches of marshmallows.  There were so many candy confections that I never got to make in 2011, I'm stocking up on sucrose and glucose and getting a list together!

In my efforts to get back

to the candy bench, I started with this super pretty red velvet fudge.  I have had both good and bad results in the fudge-making department, though I've never made a traditional chocolate fudge.  Next time!  This fudge turned out wonderfully.  The color is just the beginning of how great this sweet actually is.  The mild cocoa flavor of the fudge is set perfectly against the cream cheese frosting.  Added bonus?  It will turn your tongue red!

One Year Ago: Thai Chicken Soup

Two Years Ago: Raspberry Meringues

Red Velvet Fudge

Adapted from The Sweet Book of Candymaking

Fudge can be a little tricky.  Be sure to watch your temperatures!  Also, don't start this project at 9:00 at night, like I did!  It will take a while for your candy syrup to cool down.  It took nearly two hours for my candy syrup to drop from 240 F to 115 F.  I was up very very late making fudge!

For Fudge

2 cups buttermilk

1/3 cup unsweetened cocoa powder

1/4 cup light corn syrup

4 1/2 cups granulated sugar

1 tsp salt
1/2 tsp baking soda
8 tbsp butter, cubed
2 tsp vanilla extract
2 tsp red food coloring

For Frosting
3 tbsp butter, at room temperature
2 ounces cream cheese, at room temperature
1/2 tsp vanilla extract
2 cups powdered sugar, sifted
Pinch of salt
Red sprinkles

Line an 8x8-inch pan with aluminum foil and lightly coat with cooking spray.

In a very large pot (I used an 8-quart stock pot), combinebuttermilk, cocoa powder, corn syrup, granulated sugar, salt and baking soda.  Turn the heat to medium and whisk the ingredients until the cocoa powder is no longer lumpy.  Once the mixture comes to a boil, using a wet pastry brush, wash down any sugar crystals from the sides of the pot.  Clip on candy thermometer and heat without stirring until the temperature reaches 240 F.  Choose your fudge preparation method as follows.

By Hand - Take pot off of the heat.  Toss butter cubes, vanilla and red food coloring, do not stir them in.  Let the sugar syrup cool until the temperature reaches 115 F.  With a strong wooden spoon, stir the mixture, incorporating the butter and food coloring as you go.  Continue to stir until the fudge becomes thicker and less shiny.  This should take about 15 to 20 minutes.  Pour into the prepared pan and let sit on the counter until it sets.

By Stand Mixer - Pour contents of the pot into the bowl of the stand mixer.  Don't scrape the remaining bits out of the pot.  Add butter, vanilla and food coloring to the bowl, do not stir in these ingredients.  Clip the candy thermometer onto the bowl and let the sugar syrup cool until it reaches 115 F.  Once the temperature cools enough, begin beating with the paddle attachment on medium-low speed.  It will take 10 to 12 minutes for the fudge to thicken and lose its shine.  Pour into the prepared pan and let set.

For the frosting, beat together butter, cream cheese and vanilla.  Once there are no more lumps, add the powdered sugar and salt.  Mix until creamy, fluffy and smooth.  Add to the set red velvet fudge and smooth.  Add red sprinkles if you want to jazz it up a bit.  Place the fudge in the fridge for 1 hour to set the frosting.  Remove from the fridge and lift fudge out of the pan by the aluminum foil.  Peel off the foil and transfer to a cutting board.  Cut fudge with a large knife into 1-inch pieces.  Return to the fridge where the fudge will keep for up to 2 weeks.  Serve at room temperature.