Recipe by Leeza
"A unforgettable double-layer confection that's absolutely perfect for your true love!"
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semi-sweet chocolate chips
1 (14 ounce) can
sweetened condensed milk
1 1/2 teaspoons
salt to taste
raspberry flavored liqueur
semi-sweet chocolate chips
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 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 grocery store) and got the small "airplane" bottles, rather than a huge $20+ bottle that I wouldn't have used!
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.
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 watering! This is a winner, Thanks!
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 of seedless raspberry preserves for the liqueur, and I was happy with the amount of raspberry flavor. I didn't have wax paper, so I made it in a silicone pan lightly sprayed with cooking spray, and the cooled fudge popped right out, and easily cut into squares. This recipe is a dream!
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 drops of red food coloring. Looks, tastes, and cuts wonderfully...very creamy!
This fudge is easy and delicious. I would recommend making it a few days in advance because the flavor improves immensely as it ages.
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 to be and although I am not one for fruit mixed in with my chocolate, their is only just a hint of raspberry and the rest all chocolate that makes this soo delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Truffle Fudge
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 67
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