“”Behold, the virgin shall conceive and bear a son, and they shall call his name Immanuel” (which means, God with us).”
It truly is “the most wonderful time of the year” because we celebrate the birth of Jesus Christ, Immanuel, God with us. He is the reason for the season! I love so many things about Christmas…a festive home…Christmas carols…twinkling lights…baking goodies…and of course, eating those goodies! My apron is on and I have been baking away in the kitchen. Our favorite treats are a mainstay each year, and I usually add a new recipe or two, just to give the taste buds a little variety! As I was thumbing through Southern Lady Magazine, my eyes were drawn to a recipe for Red Velvet Cream Cheese Fudge. I’ll give you a second to let that sink in…ok, now where were we? Oh yes, the Red Velvet Cream Cheese Fudge I saw in Southern Lady! It sounded so good, I knew I had to try! The taste-tester extraordinaire gave it a big thumbs up and a 5 star approval rating. So, I think we’ve found a keeper! The sweet fudge paired with an espresso was a perfect combination to serve on the coffee table on a cold wintry day! Pull up a chair, I have an espresso waiting just for you!
I have thoroughly enjoyed my Nespresso machine. It makes fabulous lattes, cappuccinos, and espressos. I hate to admit it, but I have become a coffee snob! Life is short, there is no need to drink bad coffee!
- 6 tablespoons unsalted butter
- 1 1/2 cups sugar
- 1/3 cup half-and-half
- 3/4 cup white chocolate morsels
- 1/2 cup semisweet chocolate morsels
- 1/2 cup marshmallow creme
- 1 1/2 tablespoons liquid red food coloring
- 1/2 teaspoon vanilla extract
- Cream Cheese Layer
- 2 tablespoons white chocolate morsels
- 4 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1 1/3 cups confectioners' sugar
- Garnish: chopped pecans
- Line an 8x8-inch baking dish with foil, and spray with baking spray with flour.
- For red velvet layer: In a medium saucepan, bring butter, sugar, and half-and-half to a boil over medium-high heat, stirring frequently. Cook until sugar is dissolved, about 5 minutes. Remove from heat.
- Stir in white chocolate morsels, semisweet chocolate morsels, marshmallow creme, food coloring, and vanilla. Pour into prepared pan. Lift pan 1 inch above counter, and drop 3 or 4 times to release any air bubbles. Refrigerate for at least 30 minutes.
- For cream cheese layer: In a microwave-safe bowl, heat white chocolate morsels on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total). Let cool.
- In the bowl of a stand mixer, beat cream cheese and butter at medium speed until creamy. Reduce mixer speed to low. Gradually add confectioners' sugar, beating just until combined. Increase mixer speed to medium, and beat until smooth. Add melted white chocolate, and beat until combined, about 30 seconds.
- Spread cream cheese layer onto red velvet layer. Refrigerate until set about 3 hours or overnight. Remove fudge from pan, and cut into squares using a sharp knife. Garnish with pecans, if desired.