Raspberry Truffle Fudge

Leeza, from allrecipes.com, sure did something right by sharing this recipe. It’s the simplest candy recipe I’ve ever made (seriously) and it tastes amazing. Check out my blog for more photos from the bridal shower where I served the fudge.

3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste

1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips

Spray a 9×9 inch pan with non-stick cooking spray, and line with wax paper.

In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.

In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. 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 1 inch pieces.

**Based on others’ reviews, I exchanged seedless raspberry jam for the raspberry-flavored liqueur. I simply melted the jam in the microwave and made the easy substitution. Also, I drizzled more melted jam on top of the fudge. Mmm, mmm good!!

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3 Responses

  1. This sounds awesome. I am hatching a plan to make a batch.

  2. A word of advice on this recipe: heat your chocolate in 15 second increments… and watch it like a hawk! Actually, it’s the stirring that’s important. Chocolate melts very easily when stirred, so you’ll want to remove it from the microwave and stir it for awhile before heating some more.

    Also, I used my fingers to gently pat down the first layer of chocolate. The second layer, perhaps due to the addition of raspberry liqueur or jam, pours easier.

    All that being said, this recipe is still super easy to make. And quite decadent to eat. Mmmm!

  3. That picture is beautiful! And the recipe looks delicious. I am terrible at melting chocolate, and always buy extra because I usually end up ruining it. Though perhaps I’m setting myself up for failure :)

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