February 6, 2009

Raspberry Chocolate Fudge – MMMM!

Posted in Fudge Filled Friday at 12:00 am by Sidney

Welcome to another installment of Fudge Filled Fridays. Since we are getting closer to that special day of romance, I thought I would give you all an extra special treat. And if you haven’t noted, I like making them EXTRA special by including a little  liqueur in the mix 🙂

Please remember, if you have your own special recipe you’d like to share, please email arianna@ariannaskye.com. Keep those recipes coming!

Without further ado:

Raspberry Chocolate Fudge


Yields: 3 pounds (approximate)


• 3/4 c. (1 1/2 sticks) margarine or butter
• 1 5-oz. can (2/3 cup) evaporated milk
• 1 7-oz. jar Marshmallow Cream
• 1/3 c. seedless raspberry jam
• 2 3/4 c. sugar
• 1 12-oz. package semisweet chocolate chips (You can also use Hershey’s raspberry chocolate chips, as well)
• 1 ½ tsp. raspberry liqueur (Chambord works great)
• 10 drops Raspberry Flavoring (Not needed if using raspberry chips)


Lightly grease a 13-x9-inch or 9-inch square pan. Mix margarine or butter, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 235°F* (soft-ball stage), stirring constantly to prevent scorching or burning. Gradually stir in chocolate chips until melted. Remove from heat. Add all remaining ingredients and mix well. Pour into prepared pan. Let sit at room temperature to cool. Cut into squares. Keep remaining fudge covered and stored in a cool place. A refrigerator works well. Heh 🙂

* High Altitude: Decrease recommended temperature (235°F) 2 degrees for every 1,000 feet above sea level.

As always, ENJOY!



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