Raspberry Truffle Fudge

  • Recipe By
  • Published Dec 23rd
  • Ready In1h 20m
  • Servings40
  • Calories149

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

Raspberry Truffle Fudge Ingredients

The following are the ingredients needed to make delicious Raspberry Truffle Fudge for 40 servings:

  • 3 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/2 teaspoons vanilla extract
  • salt to taste
  • 1/4 cup heavy cream
  • 1/4 cup raspberry flavored liqueur
  • 2 cups semi-sweet chocolate chips

Raspberry Truffle Fudge Cooking Instructions

  • Prep10m
  • Cook10m
  • Ready In1h 20m

To cook Raspberry Truffle Fudge, you need about 10 minutes of preparation time. The time needed to cook this Raspberry Truffle Fudge is about 10 minutes , and you can serve your Raspberry Truffle Fudge within 1 hour 20 minutes . The following are the steps to cook Raspberry Truffle Fudge easily:

  1. 1 Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
  2. 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. 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.

Nutrition Facts

Per Serving: 149 calories; 7.5 grams of fat; 19.7 grams of carbohydrates; 2.3 grams of protein; 5 milligrams of cholesterol; 13 milligrams of sodium.

  1. Sep 28th 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 ...

  2. Jun 20th 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 par ...

  3. Dec 12th 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 ea ...

  4. Nov 9th 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 ...

  5. Jun 20th 2003

    YUMMY!!!! You can taste the raspberry but it isn't to overpowering, just perfect!!! When I made as Christmas gifts I made it in small candy cups instead of the pan. Which made for a nice p ...

  6. Jan 4th 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.

  7. Dec 16th 2002

    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 f ...

  8. Nov 17th 2002

    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 ...

  9. Dec 11th 2001

    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.