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- Dish type
- Microwave desserts
Raspberry and dark chocolate make a delicious pairing. Treat yourself to this layered fudge if you need convincing!
163 people made this
- 500g good quality dark chocolate
- 1 (400g) tin sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- salt to taste
- 60ml double cream
- 60ml raspberry liqueur
- 350g good quality dark chocolate
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Grease a 23cm (9 in) square baking tin and line with greaseproof paper.
- In a microwave-safe bowl, combine 500g chocolate and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Stir in vanilla and salt. Spread into tin and cool to room temperature.
- In a microwave-safe bowl, combine cream, raspberry liqueur and 350g dark chocolate. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 40 squares.
Secrets to fudge success
Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.
Reviews & ratingsAverage global rating:(148)
Reviews in English (129)
Used different ingredients.This recipe is addicting. I used 5tbsp raspberry preserves (heated and seived the seeds) instead of the raspberry liqueur. It was a great hit at our Christmas party.-21 Jul 2008
Something else.You can taste the raspberry but it isn't to overpowering, just perfect!!! When I made as Christmas gifts I made it in small candy cups instead of the tin. Which made for a nice presentation and easier portability. It was a little more involved that way though.-21 Jul 2008
Used different ingredients.Couldn't find raspberry liqueur where I live so I used cherry brandy instead. Also substituted white chocolate for top layer and cut cream to 2 tbsp, and added some chopped almonds. Looks, tastes, and cuts wonderfully...very creamy!-21 Jul 2008
Dark Chocolate Raspberry Fudge
Who else is struggling this morning?? Mondays are rough enough but Mondays after the Super Bowl are the WORST. It could be worse, though, a lesson I learned a couple years ago when I hosted a Super Bowl party. I will not be hosting any more, that’s for sure.
On mornings like these, my sweet tooth is on overdrive. I wake up needing a little bit of sweetness. This Dark Chocolate Raspberry Fudge is just what I’m craving.
I never really liked fudge. If I wanted chocolate, I would much rather have fudge brownies than fudge fudge. I guess it’s just not rich and chocolatey enough for me – it’s more sugary and almost got a gritty texture.
However, thanks to one of my favorite people in the world, my friend Savannah, I am officially on the fudge train. She brought in some homemade fudge for a Christmas potluck at work and it was some of the best fudge I’ve ever had in my whole life. I ate eight pieces that day. EIGHT. That’s incredible, even for me!
Of course, I had to get the recipe and learn how to make this delicious fudge for myself. After making her chocolate walnut fudge and realizing how incredibly easy it was to make, I had to share it with you guys, but with my own little flair.
Chocolate and raspberry is one of my favorite first combinations, even before I loved chocolate and peanut butter. When I was a kid, my dessert of choice at my favorite Italian restaurant was ALWAYS the white chocolate raspberry cheesecake with chocolate cookie crust. I even remember begging my dad to buy me a pint of chocolate raspberry ice cream whenever I’d accompany him at the grocery store. So I knew I wanted to make this fudge extra special by adding in some irresistible raspberry flavor.
But before we get to the recipe, let’s talk about fudge and how it’s made.
How to make fudge
Traditional fudge is made with a bunch of ingredients and can take up to an hour to make. You even need a candy thermometer to ensure the fudge is cooked at the correct temperature. Because of this, I would classify traditional fudge recipes on the “medium” scale of difficulty.
But not this fudge. This fudge is made with sweetened condensed milk so there is no need to cook it on the stove like you do with traditional fudge. All you need to do is warm the milk on the stove, add chocolate and stir until it’s melted, and then pour into a baking dish to cool before cutting into squares.
To make this fudge my own, I added a homemade raspberry puree. This is made by boiling raspberries with a little sugar until they breakdown into a thick puree. I then push the puree through a mesh sieve to remove all the seeds. I typically don’t mind the seeds but they kind of get in the way of the smooth fudge so I highly recommend remove them for this recipe.
Tips and Tricks
Every recipe has it’s own challenges, no matter how easy the recipe may seem. Here are a few tips I learned from making this fudge that I think you’ll find helpful:
- Do not use more chocolate than the recipe states. If you add too much chocolate, the fudge will lose it’s creaminess and become more firm.
- Do not chill the raspberry puree before adding it to the chocolate. If the puree is cold, it will be super hard to mix into the chocolate mixture.
- For perfectly cut squares, make sure to chill the prepared fudge until it’s completely firm, at least 2 hours. I made sure to chill mine overnight to ensure it was properly chilled, though. Also, a trick that I learned about cutting pretty squares is to cut off the edges of the square of fudge before making smaller squares. This makes sure that all pieces of fudge have edges that are nice and smooth.
- The sweetened condensed milk is super thick so stirring the chocolate into it will be a challenege. For that reason, I highly recommend using chocolate chips for this recipe to make it easier on your biceps.
And that’s all there is to it! I hope you love this fudge as much as I do.
White Chocolate Raspberry Swirl Fudge
For many people, the idea of making your own fudge seems as likely and possible as building your own time travel machine. But those people don't know how easy making fudge can be.
Traditionally, making fudge required extensive knowledge of sugar temperature stages, owning a candy thermometer and having a lot of patience, but none of this is necessary in today’s world thanks to the existence of marshmallow crème – most commonly known as Fluff.
Marshmallow creme takes all the guess work and candy-making stress out of the process because it’s already a candy, of sorts. So all that is left to do is to decide what flavor fudge you want and mix the ingredients together.
Because there are very few ingredients in this recipe (and if you’ve read any of my recipes or watched any of my videos, you know what I’m going to say next…), it’s really important that those ingredients be of the highest quality. You won’t be able to mask any flavors when there are few ingredients, so make sure your ingredients are delicious all by themselves.
This recipe for fudge involves two flavors and a swirl. That is very easy to do and you can use whatever flavor you like – just substitute a different jam or preserve for the raspberry. I’ve also included some nuts on top and inside the fudge for a contrasting texture and color. It felt fun and Christmas-y to have a green nut to go with the red raspberry, making these pretty on a holiday tray, so I chose pistachios this time. That, however, could change completely based on your mood (or what is in your cabinet). Have some fun with this. It’s your fudge!
Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil grease foil with butter.
In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm.
Using foil, lift fudge out of pan. Remove foil cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Preheat oven to 350 degrees F.
In a large bowl, combine cake mix, pudding mix, water, creme de cocoa or raspberry liqueur or brandy, and oil add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary.
Spoon into two wax paper-lined greased 9-inch-wide heart shaped layer pans or one greased and floured 10-inch Bundt or tube pan. Bake for 30 to 35 minutes (heart-shaped layer pans) or 45 minutes (tube or Bundt pan), or until a wooden pick inserted into the cake layers or cake comes out clean.
Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake. Turn out onto wire rack(s) to finish cooling.
For heart-shape cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice.
For tube or Bundt cake, spread frosting of choice over top and sides of cake. Sprinkle decorative confectioners' red sugar over cake as desired.
Healthier chocolate freezer fudge is so good!
Especially with the sweet raspberry topping and crunchy salty bite. It’s pretty addictive too! Once you have one square, you’re going to go back for another.
- 1 cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup butter or margarine, melted
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup miniature chocolate chips
- ½ cup evaporated milk
- 1 egg yolk
- 4 (1 ounce) squares semisweet baking chocolate, chopped
- 6 ounces cream cheese, softened
- 2 tablespoons seedless raspberry jam
- 1 cup frozen whipped topping, thawed
- 2 drops red food coloring (Optional)
- 16 chocolate curls (Optional)
Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies refrigerate until firm, about 2 hours.
Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.
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- Good Chocolate – I use a good quality eating chocolate as opposed to chocolate chips or cooking chocolate. There are very few ingredients in this fudge so make sure to use a chocolate you’d be happy to eat on it’s own.
- A heavy-based saucepan is very important when making any kind of candy. The thick base helps the heat to remain more uniform and heats the contents more slowly.
- Stir often and don’t leave the fudge while it’s cooking, otherwise it may catch on the bottom of the pan
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