Dark chocolate, condensed milk, cream and raspberry liqueur make this easy and delish fudge for that special someone in your life.
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. - 11 Dec 2001 (Review from Allrecipes US | Canada)
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. - 09 Nov 2004 (Review from Allrecipes US | Canada)
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 watering! This is a winner, Thanks! - 28 Sep 2006 (Review from Allrecipes US | Canada)