Cinnamon (the Red Hots kind) is probably one of my favorite flavors in the world, so just I had to figure out a way to incorporate it into a Valentine’s Day treat. Enter Red Hots Valentine Fudge. I’m super picky about fudge. I like it to be smooth and creamy, so I’m going to share a few tips on how to achieve that result.
First and foremost, when the directions say to stir constantly, it really means stir constantly. Fudge is pretty straightforward and easy to make, but it can go wrong quickly, and burn in a matter of seconds, so just keep stirring! It also helps to use a heavy bottomed saucepan, and to start out with lower heat, rather than higher. You can make this recipe without a candy thermometer, but for best results, I recommend using one. And make sure you have all of your ingredients measured out and ready ahead of time, because you’ll need to work quickly throughout the entire process.
I also recommend checking out these fudge making tips at All Recipes.
- 1 (7 oz.) jar marshmallow cream
- 1 1/4 cups white sugar
- 2/3 cup evaporated milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 3 cups white chocolate chips
- 1 teaspoon vanilla extract
- 1/2 cup Red Hots candies, coarsely crushed, plus more for sprinkling (optional)
- Line an 8 or 9-inch square pan with aluminum foil or parchment paper. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook stirring constantly, until temperature reaches 235 degrees F. (If you don’t have a candy thermometer, boil for 6 1/2 minutes, stirring constantly).
- Remove from heat and pour in white chocolate chips. Stir until chocolate is melted and mixture is smooth.
- Stir vanilla and crushed Red Hots. Pour into prepared pan. Sprinkle more crushed Red Hots on top, if desired.
- Chill in refrigerator for 2 hours, or until firm.
- Serving Size: 18
My husband and kids said this was one of the best flavors of fudge they’ve tried (besides chocolate, of course). I definitely recommend letting it sit overnight before eating it for the best cinnamon flavor.
Who Dished It Up First: Adapted from All Recipes.