1vanilla beanscraped (can substitute 1 teaspoon pure vanilla extract)
Instructions
Line an 8x8 pan parchment paper or aluminum foil (I use stuff that has parchment on one side and foil on the other).
In a medium sized sauce pan over low heat, melt the white chocolate chips, milk chocolate chips, and sweetened condensed milk, stirring occasionally. This may take 5-10 minutes. Add the red food gel and stir until fully combined.
Pour half of the fudge into prepared pan, top with a third to a half of the M&M's® Red Velvet candies, then pour remaining fudge on top. Store in refrigerator while you make the cream cheese frosting.
To make the frosting, cream together the softened cream cheese and butter using stand mixer. Add confectioners sugar and vanilla bean and beat on high speed until light and fluffy, scraping sides and bottom to ensure thorough mixing.
Spread the cream cheese frosting on top of your red velvet fudge. Top with remaining M&M's® Red Velvet candies. Refrigerate until fudge is firm and frosting has firmed up a bit, at least one hour.
Remove fudge from pan and set on cutting board. The best method to cut the fudge is to use a large, sharp, hot knife. I boiled some water and put it in a tall glass that would fit my knife. I submerged the knife to get it nice and hot, wiped it off with a paper towel, made my cut, then repeat.