Reviewed: Oct. 30, 2009

I love this fudge! It is the first thing to go at a Christmas gathering. This is so easy to make! If there were six stars, I would give it to this easy deelish recipe!

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Flamygurl

Cooking Level: Intermediate

Living In: Mountain View, California, USA

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Reviewed: Sep. 15, 2009

First time ever making fudge, and it came out great.

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MCHPRK

Cooking Level: Intermediate

Living In: Butler, Pennsylvania, USA

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Reviewed: Sep. 4, 2009

I followed some of the others suggestion of mixing the layers together. It came out beautiful! I entered it my county fair and it won 1st place! I have let some friends try it and they now want me to make them more of it. Really big hit!

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pelksh

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Reviewed: Aug. 31, 2009

Not as good as I was hoping but a nice change from regular fudge.

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Justina

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Reviewed: May 9, 2009

Let me start by saying I have never been a huge choclate fan, but this fudge is phenomenal and extremely addictive. I made it a a Mother's Day gift and everyone who has tasted it raves about it. I agree with other reviews, much better after a day or more to let the flavors meld.

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Delish

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Reviewed: Apr. 12, 2009

VERY popular at work and with my boyfriend. I'm hoping to try it with other liqueurs...amaretto and grand marnier come to mind. The big plus is how easy this is to make. Love it!

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DAWNDREGER

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Morden, Manitoba, Canada

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Reviewed: Jan. 29, 2009

I just mixed it all together as some reviewers suggested and it was very good and rich, just not enough raspberry flavor. I will definitely follow the recommendations next time to use the raspberry preserves in addition to the liquor.

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Dec. 24, 2008

I wasn't impressed with this recipe. Easy and quick, yes, but it turned out just okay. The use of chocolate chips gave it a "waxy" flavor and texture that just isn't very tasty for fudge. I should note that my family liked it although they noted that it wasn't a typical fudge texture.

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MIN_SEDAI

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Reviewed: Dec. 23, 2008

This has become my signature fudge recipe - I've been using it for about five years now. It's so easy and always generates compliments. My tips: 1 - the longer you stir the fudge while warm before spreading into the pan, the smoother the fudge will be (easier if you are using a double-boiler to melt the chocolate, just keep working it over for a while), 2 - try substituting other flavors for the top layer (e.g., orange zest, mint extract, etc.). Thanks for the recipe!

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Kristin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Gainesville, Florida, USA

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Reviewed: Sep. 27, 2008

very yummy - used raspberry preserves, not too strong raspberry taste but distinct. would definitely make again!

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Taylor

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Reviewed: Feb. 4, 2008

I went with the other reviews and just made the raspberry portion of this, its great.

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ROBY

Cooking Level: Expert

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Reviewed: Dec. 22, 2007

I used 1/3 cup seedless raspberry preserves and white chocolate for the top layer of this fudge, and milk chocolate chips for the bottom layer. VERY easy to make. I didn't have enough milk chocolate chips so I just chopped up some Hershey's Kisses and threw them in, and it was fine. It took about 3 hours of chilling before my fudge was ready to cut, though. All in all, a very good recipe for the amount of time it takes.

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Caroline

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 14, 2007

This is a great combination. I made a few changes by using the Aunt Teen's Creamy Chocolate Fudge recipe from this site for the bottom layer. The top layer I used Black Raspberry jam, 1/3 cup. It was awesome. One pan will not be enough.

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Shadow3829

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Reviewed: Dec. 10, 2007

Changed up the recipe a little, but was still pretty sweet... a little of this goes a long way. I used milk chocolate chips in the bottom layer and almond extract instead of vanilla - perfect! Then for the top layer, I used white chocolate chips, heavy cream and 1/3 cup raspberry preserves. The top looked a little blah, so I warmed a few teaspoons of the preserves and swirled it through the top. Think I might try just doing the top layer next time with milk chocolate chips.

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NEgirl

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Reviewed: Dec. 9, 2007

This was very good. I didn't have chambord, so I took others' advice and used the raspberry preserves. This was a big hit at a party I brought it to, however, it didn't have that "authentic" creaminess that one usually associates with fudge. However, I was able to make it in 10 minutes, and it still tasted great for being so easy. Thanks for the great recipe!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 18, 2007

This is a great recipe and very quick and easy to make. I substituted Raspberry Flavoring syrup, the kind used to flavor coffee, for the liqueur and it worked perfectly.

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Jonathan

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Reviewed: Oct. 8, 2007

We thought this was just so-so. With such a high content of chocolate chips, it was very much like a big hunk of chocolate. I did use chambord liqueur, which did not provide as much raspberry flavor as I was expecting. I would agree with another reviewer - just make the top layer (and double the recipe). Also, perhaps using raspberry jam instead of liqueur would have enhanced the raspberry flavor.

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Sep. 25, 2007

Delicious flavor but mine didn't set up well at all-it was way too soft and had to be refrigerated-I would love this recipe more if it was not so soft.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Jun. 11, 2007

This was my first time making fudge and it was delicious! I used seedless raspberry jam and for the chips I used 1/2 milk and 1/2 semi-sweet. This was very easy to make and so yummy. It has just the right amount of raspberry flavor. The 2 layers together are perfect!

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auntchilada

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Reviewed: May 29, 2007

This was my first attempt at making fudge. It turned out well, but didn't have a lot of raspberry flavor. I cooked everything stove top instead of the microwave (have burned chocolate in the microwave before - yuk!)It's a very easy recipe, but I guess I was expecting more raspberry flavor.

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