Raspberry Truffle Fudge Recipe - Allrecipes.com
Raspberry Truffle Fudge Recipe
  • READY IN ABOUT hrs

Raspberry Truffle Fudge

Recipe by  

"A unforgettable double-layer confection that's absolutely perfect for your true love!"

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Ingredients Edit and Save

Original recipe makes 2 1/2 pounds Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    1 hr 20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2003

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
Feb 17, 2005

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!

 
Nov 09, 2004

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.

 
Sep 28, 2006

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!

 
Jun 20, 2006

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!

 
Dec 15, 2003

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!

 
Dec 16, 2003

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

 
Feb 04, 2004

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!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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