Microwave Raspberry Fudge

    (146)
    1 hour 20 mins

    Dark chocolate, condensed milk, cream and raspberry liqueur make this easy and delish fudge for that special someone in your life.


    151 people made this

    Ingredients
    Makes: 40 

    • 500g good quality dark chocolate
    • 1 (400g) tin sweetened condensed milk
    • 1 1/2 teaspoons vanilla essence
    • salt to taste
    • 4 tablespoons cream
    • 4 tablespoons raspberry liqueur
    • 350g good quality dark chocolate

    Directions
    Prep:10min  ›  Cook:10min  ›  Extra time:1hr setting  ›  Ready in:1hr20min 

    1. Grease a 23cm (9 in) square baking tin and line with greaseproof paper.
    2. In a microwave-safe bowl, combine 500g chocolate and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it seize. Stir in vanilla and salt. Spread into tin and cool to room temperature.
    3. In a microwave-safe bowl, combine cream, liqueur and 350g chocolate. 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 40 squares.
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    Reviews and Ratings
    Global ratings:
    (146)

    Reviews in English (127)

    by
    121

    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)

    by
    93

    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)

    by
    61

    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)

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