Dark Chocolate Raspberry Fudge
Total TimePrep: 15 min. + freezing Cook: 5 min. + chilling
Makes3 pounds (81 pieces)
I like the raspberry liquor addition. I followed exactly and it does not hardened enough for fudge, but would be a good sauce for icecream.
I make this every Valentines day. I make half with dark chocolate and half with milk chocolate and put them in loaf pans instead of a 8x8. I use Rose's cocktail infusions Blue Raspberry mix in one and Chambord liqueur in the other. I always prefer to eat the one with Blue Raspberry, it has way better flavor.
This fudge is very good. If I make it again, I think I will melt the chips and milk on the stove over hot water, and cut the white chips down to a cup. The flavor is great though.
This fudge is wonderful! I substituted red raspberry syrup for the liqueur because I had done that for other recipes and found it worked great. What a delicious treat!
In the interest of thrift and child-friendliness I omitted the raspberry liqueur; this turned out to be a mistake. The fudge was just a tad too hard for my liking; I suspect the liqueur would have softened it. Other than that it was delicious, though! I used Ghirardelli chocolate chips.
Just made this fudge for my fiance for valentines day ... SO easy and delicious!!!