Best Dark Chocolate Raspberry Fudge Recipes
DARK CHOCOLATE RASPBERRY FUDGE
Something about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 pounds (81 pieces).
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 85 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
DARK CHOCOLATE RASPBERRY FUDGE
This recipe is so easy to make and tastes so good! I make 2 batches of this. One with nuts and one without.
Provided by Kari Olson
Categories Other Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. In medium sauce pan, melt chips with milk and butter and salt, stirring till smoothe. Stir in vanilla and raspberry extracts. Remove from heat and fold in nuts. Spread evenly into waxed paper lined 8 or 9 inch square pan. Chill about 2 hours. Turn onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.
DARK CHOCOLATE RASPBERRY FUDGE RECIPE - (5/5)
Provided by sassy47
Number Of Ingredients 6
Steps:
- 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.
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