Reviewed: Jul. 21, 2012

This recipe is now a staple in our household for school related activities, bake sales and Christmas tins and such. EVERYONE loves it. My daughter who is 15 loves to make it and share it at school. I did buy the Chambord because the first time I made it was for Christmas gifts. It is expensive, but the flavor is amazing and only gets better after a few days. Its very subtle at first, but then it just infuses the fudge and gives it a very nice raspberry flavor that I'm not sure you'd get with the preserves. You'll also find yourself making several batches and using up the bottle of Chambord that keeps quite well. We use the white chocolate chips for the top layer. Add in your Chambord and just a few drops of red food coloring to get desired shade of pink you want. While I'm sure it tastes just as great all mixed together, it really is the double layer that distinguishes this fudge from others and makes it stand out. If you're going for presentation - use white chips for the top layer. Tip: try some tossing some sliced almonds int he bottom layer for those who like a little nutty flavor in their fudge :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shann

Cooking Level: Intermediate

Home Town: Calais, Maine, USA

Living In: Norway, Maine, USA

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!

Was this review helpful? [ YES ]
4 users found this review helpful

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!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Call Me Alice

Reviewed: Dec. 30, 2011

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

Was this review helpful? [ YES ]
2 users found this review helpful

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.

Was this review helpful? [ YES ]
5 users found this review helpful

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

Was this review helpful? [ YES ]
2 users found this review helpful

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.

Was this review helpful? [ YES ]
5 users found this review helpful