Chocolate and Raspberry Fudge
This twin layer fudge is easy to make, looks awesome and tastes great. Be a sure to use a good quality chocolate in the base layer and raspberry liqueur on the top layer.
Ingredients
Serves: 40
- Base
- 3 cups (515g) good quality dark chocolate, chopped
- 1 (400g) tin sweetened condensed milk
- 1 1/2 teaspoons vanilla essence
- salt, to taste
- Topping
- 1/4 cup very thick (45%) cream
- 1/4 cup raspberry liqueur
- 2 cups (345g) good quality dark chocolate, chopped
Directions
Preparation:10min ›
Cook:15min ›
Extra time:1hour cooling ›
Ready in:1hour25min
- Grease a 23cm square baking tin and line with greaseproof paper.
- Base: In a microwave-safe bowl, combine chocolate and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it seize.
- Stir in vanilla and salt. Spread into prepared tin then cool to room temperature.
- Topping: In a microwave-safe bowl, combine cream, liqueur and chocolate. Heat in microwave until the chocolate melts. Stir until smooth. Cool to lukewarm then pour over the base layer.
- Refrigerate until both layers are completely set; about 1 hour. Cut into 40 squares.
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Reviews and Ratings
Global Ratings:
(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
This recipe turns out great! Everyone that tried it loved it. Even thought Chambord is not exactly cheap, it is worth every penny in this recipe. My first time of following the recipe, the top layer came out softer than the bottom layer and I had a hard time cutting the fudge due to this. The second time around, rather than layering, I mixed in all ingredients together, which resulted in even raspberry taste all over the fudge (rather than just on top), and even consistency which made it easier to cut. - 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