Reviewed: Feb. 11, 2012

I followed this recipe pretty closely and it was some of the best fudge I've ever had. I used the good stuff - Ghirardelli chocolate and Chambord, so that probably made a difference. You won't get fudge that looks like the picture with separate layers and pink color unless you substitute white chocolate and raspberry preserves as other reviewers said, but I think it's better as written. It looks like regular fudge but has the subtle, sophisticated raspberry taste and is very rich!

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Reviewer:

jsmpls

Reviewed: Jan. 1, 2012

I followed the advice of other reviewers and used seedless preserves instead of liqueur. Success! Smooth and creamy, without a candy thermometer!

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5 users found this review helpful

Reviewer:

Call Me Alice

Reviewed: Dec. 30, 2011

This recipe ROCKS!!!!! Try to eat just one peice. Love it.

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Reviewer:

Erica

Reviewed: Dec. 5, 2011

The pan of fudge is in my kitchen and I'm trying not to eat it! The person who posted the photo with the pretty pink layer used white chocolate morsels and seedless raspberry jam in the top layer. I did the same. The bottom layer is the same recipe my mom used for hot fudge sauce. It was always so yummy! My pink layer is still very soft and gooey. I'm hoping it will set up by the morning. Even if it doesn't, the flavor is fantastic. I think using chocolate in both layers would drown out the raspberry flavor.

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Reviewer:

RobinD63

Cooking Level: Expert

Reviewed: Aug. 14, 2011

This was a great recipe and easy to make. Only complaints are that i'd like i bit more of a raspberry taste and i really want to know how to get that pretty pink top layer shown in the picture. Mine just comes out a chocolate brown like the bottom layer. Good texture, very chocolatey, very yummy

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Reviewer:

MonicaClaire

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: Antioch, California, USA

Reviewed: Aug. 4, 2011

For the last 3 years I've been making this for Christmas, the family gets upset if it's not on the baking agenda. The top is a little soft, so make sure you keep it refrigerated. It's extremely rich, but how else is fudge supposed to be.

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4 users found this review helpful

Reviewer:

Autumn

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Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

Reviewed: May 12, 2011

Not quite as expected

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Reviewer:

Cookiemonster

Cooking Level: Professional

Home Town: Crane, Texas, USA

Living In: San Diego, California, USA

Reviewed: Apr. 15, 2011

easy and great texture and taste

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Reviewer:

Tyanne

Reviewed: Apr. 14, 2011

I made these for christmas this year. They were my favorite of all the desserts I made. They were also enjoyed by my family.

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3 users found this review helpful

Reviewer:

cocktailqueen

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 22, 2011

Three attempts at this recipe and one success. Attempt #1: I tried it as listed (substituting raspberry preserves) and I only like the bottom layer and the layers came apart. Attempt #2: I followed the advice of another review and mixed it all together, but it was too soft. Attempt #3 and the winner: I made just the top layer and it was wonderful! I gave it three stars because of the trial and error, but everyone loved the product of the third attempt!

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3 users found this review helpful