Dark Chocolate Raspberry Fudge Recipe

It’s the holiday season, and today I’m sharing an “it’s so easy even I’ll make it” Dark Chocolate Raspberry Fudge Recipe.

This recipe is perfect for any occasion but is especially great for the holidays and for pairing with red wine at a wine tasting.

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I’ll share some more recipes that work great with wine later this week as part of our December Supper Club Series.

Dark Chocolate Raspberry Fudge Recipe

This fudge recipe is tasty and so easy to make. Great for gift-giving, holiday parties, wine tastings, and more.

Fudge Recipe Preparations

Begin by spreading the white baking chips on a baking sheet. Then place in the freezer for a minimum of 30 minutes.

Prepare the 9-inch pan by lining it with aluminum foil and grease with softened butter.

Next, add the dark chocolate chips and sweetened condensed milk together in a large microwave safe mixing bowl.

Heat until completely melted, stirring every 30 seconds.

Remove from the microwave and add the raspberry liqueur and salt. Stir until mixed.

Finally, add the frozen white baking chips and stir until partially melted.

Next, spread the mixture in the greased, foiled-lined 9 x 9 baking dish. Place in refrigerator until the Dark Chocolate Raspberry Fudge is firm, approx. 1-2 hours.

Remove from refrigerator and cut into 1/2-1 inch squares.

The fudge looks great when served with fresh raspberries.

Serve Fudge Recipe

This recipe is prepared for a wine tasting party and is served with fresh raspberries, grapes, and strawberries.

Along with several wine options that pair well with dark chocolate raspberry fudge.

Another great dark chocolate recipe that’s perfect for Christmas is Dark Chocolate Bark and Pomegranate Recipe.

Continue to Content

Yield: 80 Pieces

Dark Chocolate Raspberry Fudge Recipe

Print

Easy to make Dark Chocolate Raspberry Fudge Recipe

Prep Time 40 minutes

Cook Time 2 minutes

Additional Time 1 hour

Total Time 1 hour 42 minutes

Ingredients

• 2 - 10 oz. Package of Dark Chocolate Chips
• 1 - 10 oz. package white baking chips
• 1 - 14 oz. can Sweetened Condensed milk
• 1/4 Cup Raspberry Liqueur
• 1/8 teaspoon salt
• softened butter

Instructions

1. Spread white baking chips evenly on a baking sheet and place in the freezer for 30 minutes
2. Line a 9-inch square baking pan with aluminum foil and grease with softened butter.
3. Melt dark chocolate chips and milk in a large microwave-safe bowl. Stirring every 30 seconds until completely melted.
4. Add raspberry liqueur and salt.
5. Stir in frozen white baking chips and mix until partially melted.
6. Spead mixture into greased foil and refrigerate until firm. Approx. 1-2 hours.
7. Foil filled with fudge from the pan and cut into 1/2 - 1 inch squares.
8. Store in an airtight container in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Libbey Acaciawood Footed Round Wood Server Cake Stand with Glass Dome
• 
  Cabilock Mini Cake Stand Glass Dome Cover Single Cupcake Stand Clear Cake Stand Cloche Dome Display Case Tiny Cake Stand Cake Cover (3.8x3.8x7.4inch/9.8x9.8x19cm)
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  SWEEJAR Ceramic Baking Dish, 9 x 9 Cake Baking Pan for Brownie, Porcelain Square Bakeware with Double Handle for Casserole, Lasagna, Family Dinner (Jade)

Nutrition Information

Yield

80

Serving Size

1
Amount Per Serving Calories 65Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 16mgCarbohydrates 8gFiber 1gSugar 7gProtein 1g

Please note that I am not a medical or nutritional professional. I include basic calorie and nutrition information for recipes as a courtesy. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using Calorie Counter App and information is entered as accurately as possible. We subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs.

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Thanks so much for stopping by today. I look forward to sharing more Supper Club recipes this coming year.

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