Raspberry Truffle Fudge

Raspberry Truffle Fudge

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"A unforgettable double-layer confection that's absolutely perfect for your true love!"
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1 h 20 m servings 149 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
  2. 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.
  3. 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.


  1. 137 Ratings

Most helpful positive review

This recipe is addicting. I used 1/3 cup raspberry preserves (heated and strained the seeds out) instead of the raspberry liqueur. It was a great hit at our Christmas party.

Most helpful critical review

This recipe was ok, but just didn't do a whole lot for me. There is nothing wrong with the recipe itself, it just didn't "wow" me. I did buy Chambord at a liquor store (couldn't find it at the...

This recipe is addicting. I used 1/3 cup raspberry preserves (heated and strained the seeds out) instead of the raspberry liqueur. It was a great hit at our Christmas party.

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...

Everybody is screaming more raspberry flavor so I used 2-8oz. pkgs. of Hersheys Dark Choc. pieces with raspberry cream filling in place of the 2 cups of semisweet chips, it turned out mouth wate...

WOW! I have tried making fudge a few times before, but the consistency was never right. I am shocked that a fudge that was this easy to make, tastes so incredible. I substituted equal parts o...

This fudge is easy and delicious. I would recommend making it a few days in advance because the flavor improves immensely as it ages.

Couldn't find raspberry liquor where I live so I used cherry brandy instead. Also substituted white chocolate for top layer and cut cream to 2 tbsp, and added some chopped almonds and a few drop...

Very Easy to make. Don't need to buy a whole bottle of Chambord for this. I used one of those small nibs and it was exactly a 1/4 cup. The consistency of this was just as you would expect fudge...

Wonderful, wonderful, wonderful! First time making fudge and it could not have been easier. It came out so creamy and the wax paper was genius, used it for other fudge recipes, made them easier...

YUMMY!!!! 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 pan. Which made for a nice prese...

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