Reviewed: Aug. 16, 2005

It was great! Easy, and you can use Raspberry Torani syrup in place of the liqueor. I just added some until I could taste it in the chocolate. I had no trouble with the consistency of either layer.

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6 users found this review helpful

Reviewer:

sierra

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

Reviewed: Feb. 14, 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!

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15 users found this review helpful

Reviewer:

KRISTIN

Reviewed: Dec. 28, 2004

Very good

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1 user found this review helpful

Reviewer:

Juliana

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: Fort Polk, Louisiana, USA

Reviewed: Dec. 21, 2004

Recipe was so so ... not "fudgy" enough - the result was harder than we like. Also, the raspberry flavor wasn't strong enough - tasted like plain old chocolate.

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2 users found this review helpful

Reviewer:

WEBANGEL14

Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

Reviewed: Dec. 14, 2004

I loved this recipe! It was very easy to make, and the truffle layer on top is divine. I did not cook it in the microwave, I cooked it on the stove over medium heat. It was very smooth.

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5 users found this review helpful

Reviewer:

Tara Smith

Reviewed: Dec. 12, 2004

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 to pull out to cut more evenly. I used DeKuypers Razzmatazz for the liqueur and it worked like a dream (cheaper to buy, too). I wanted a stronger rasp flavor, but it does improve with time. Excellent, hightly recommend:)

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21 users found this review helpful

Reviewer:

COOKANDSTUDENT

Reviewed: Nov. 9, 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.

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89 users found this review helpful

Reviewer:

Burcu

Reviewed: Aug. 19, 2004

The chocolate in this was a little overwhelming, maybe just because I'm not a huge fan of dark chocolate. It was so rich I could barely finish a whole peice. If I make this again I will substitue Milk Chocolate chips for at least one part of the recipe. I also made a batch substituting Ameretto for Raspberry Liquor and it came out just as well.

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1 user found this review helpful

Reviewer:

AmberJo

Cooking Level: Intermediate

Reviewed: Dec. 31, 2003

Good taste...mine didn't come out as creamy as I thought it should. Very easy to make and pretty tasty. Stays pretty firm if stored in refridgerator.

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2 users found this review helpful

Reviewer:

BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

Reviewed: Dec. 27, 2003

This recipe made me look amazing this holiday season. I made it for every single holiday function I attended and everyone raved about this fudge. The best part is that they had no idea how easy it is to make! Thanks so much for sharing!

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5 users found this review helpful