This Oreo Red Velvet Fudge is an easy, crowd-pleasing treat everyone will enjoy. Ready in about 10 minutes of hands-on time, the vibrant red hue makes it festive for holidays, parties, or a special gift. Rich, creamy, and studded with crushed Oreos, it’s a delicious no-bake dessert that stores well and travels nicely.
Fudge often appears around the holidays, but this red velvet Oreo version is perfect year‑round. The combination of white and semi‑sweet chocolate, marshmallows, and crushed Oreos yields a creamy texture with just the right amount of crunch. It’s great for Valentine’s Day or any celebration where you want a colorful, indulgent treat.
Pair this fudge with other Oreo or red velvet recipes if you like variety, or keep it simple and let the Oreo pieces shine. The recipe is straightforward and approachable even for novice bakers.
Why You Will Love This Red Velvet Fudge
- No baking required. This no‑bake recipe is fast and fuss‑free—ideal when you want a homemade dessert without turning on the oven.
- Incredibly simple to make. The method is mostly melting and stirring, making it a great recipe to prepare with family or friends.
- It keeps well. Properly stored, fudge stays good for weeks in the refrigerator and even longer in the freezer.
- It’s delicious. Creamy, chocolatey, and studded with Oreo pieces, this fudge satisfies a serious sweet tooth.
What You Will Need:
- White chocolate: Use good quality chips for the best flavor and a smooth, creamy texture.
- Semi‑sweet (or milk) chocolate chips: Choose a quality chip. Semi‑sweet keeps the color pop, while milk chocolate lends extra richness.
- Mini marshmallows: They help create a silky, classic fudge texture.
- Butter: A bit of unsalted butter adds creaminess and sheen.
- Sweetened condensed milk: Use full‑fat sweetened condensed milk—not evaporated milk—for the proper sweetness and structure.
- Red food coloring: Liquid or gel works; adjust amount for the shade you prefer. Natural beet‑based dyes can be used if desired.
- Oreos: Classic Oreos are recommended; crushed and folded into the fudge with extra for topping. Gluten‑free Oreo varieties can be substituted for a gluten‑free version.
How To Make This Red Velvet Oreo Fudge:
Follow the steps carefully and keep the heat low while melting so the chocolate doesn’t seize. Prepare an 8×8 inch pan lined with parchment, leaving an overhang for easy removal.
- In a medium saucepan combine: 1 can (14 oz) sweetened condensed milk, 2 cups white chocolate chips, 1 cup semi‑sweet chocolate chips, 2 cups mini marshmallows, and 2 tablespoons unsalted butter (cut into pieces). Heat over low to medium‑low.
- As the mixture warms and the chocolate begins to melt, stir constantly with a wooden spoon or heat‑resistant spatula. Keep the heat gentle and stir until everything is fully melted and smooth (about 7–10 minutes).
- Remove from heat, then stir in 1/2 teaspoon vanilla extract and about 1 teaspoon red food coloring (adjust to taste). Fold in roughly 2 cups of the crushed Oreos, reserving the remainder for the top.
- Pour the fudge into the prepared pan and spread evenly. Tap the pan a few times to help the mixture settle.
- Sprinkle the remaining crushed Oreos over the top and press them in gently. Chill for about 4 hours or until fully set, then lift from the pan using the parchment overhang and slice into pieces.
Recipe Notes and Pro-Tips:
- Choose quality chocolate chips. Because chocolate is the star, better chips give a smoother texture and richer taste, though standard chips will still work.
- Stay by the stove while melting. Keep stirring and keep the heat low so the chocolate doesn’t overheat or seize.
- Avoid the microwave if possible. You can melt ingredients in short bursts in the microwave, but the stovetop on low heat offers more control and reduces the risk of overcooking.
Red Velvet Fudge Storage Instructions:
Store the fudge in an airtight container in the refrigerator. For best texture, bring to room temperature for about 15 minutes before serving. Refrigerated, it will keep about 2–3 weeks; frozen in an airtight container, up to 3 months. Flash‑freezing individual pieces before packing helps prevent 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 c white chocolate chips
- 1 c semi‑sweet chocolate chips
- 2 c mini marshmallows
- 2 T unsalted butter, sliced into pieces
- ½ tsp vanilla extract
- 1 tsp red food coloring, more or less as desired
- 2½ c crushed Oreos (about 24–28), plus more for topping
Instructions
- Line an 8×8 inch pan with parchment, leaving an overhang. Crush the Oreos in a sealed bag with a rolling pin or large spoon.
- In a medium saucepan, combine the sweetened condensed milk (not evaporated milk), white and semi‑sweet chocolate chips, butter, and mini marshmallows. Heat on 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.
- Transfer the mixture to the prepared pan and spread evenly. Tap the pan a few times to settle the mixture. Sprinkle remaining Oreos on top and press gently into the fudge.
- Chill for about 4 hours or until set. Lift the fudge using the parchment overhang and cut into desired pieces. Enjoy.
Notes
- Use high quality chocolate chips for best results. They improve texture and flavor.
- Do not leave the stove unattended. Stir constantly and keep the heat low to avoid overheating the chocolate.
- Microwave melting is possible but less reliable. If using a microwave, heat in short bursts and stir frequently to prevent overheating.
Nutrition
Nutrition information is an approximation.
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