Recipe(tried): Red Velvet Fudge (cooked, using cocoa powder and buttermilk)

RED VELVET FUDGE

2 cups white granulated sugar
1/4 cup unsweetened cocoa powder
1 cup buttermilk (or 1/2 cup buttermilk and 1/2 cup sweetened condensed milk)
3 tablespoons butter
1 tsp vanilla extract
1 tsp red gel food coloring

Using a 5 9-inch pan (typically same size as banana bread pan, if you want thinner pieces, use 8 8), line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.

Combine sugar, cocoa powder, buttermilk, sweet condensed milk (if you choose to add it) and food coloring in a nonstick pan (I used a big pot); stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides (to avoid getting crystallized sugar in fudge).

Using a well-calibrated thermometer, make sure the fudge gets up to 238 degrees F. Reduce heat and allow fudge to simmer. DO NOT STIR AT ALL. Like seriously, don't even touch the pan.

Allow fudge to cool to 110 degrees F, then and add butter and vanilla.
Beat by hand or use electric mixer until fudge loses its sheen (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes).

Place in prepared pan and allow to cool, usually 1-2 hours.

Makes 25 small squares
Adapted from source: iambaker.net