I’ve had this recipe for several years and sadly, I don’t recall who gave it to me. This is super easy to make, is creamy and delicious, and the raspberry liquor gives it that special little kick. I was in such a hurry to eat this fudge, so I just randomly started cutting it, not remembering how rich it is. The perfect piece should be cut into about a 1 inch square. Thanks to whoever you are that shared this recipe with me.
Raspberry Trifle Fudge
Course: UncategorizedServings
16
servingsIngredients
5 cups semi-sweet chocolate chips
14 ounce can sweetened condensed milk
1 ½ teaspoons vanilla extract
Pinch of salt
¼ cup heavy whipping cream
¼ cup raspberry liquor
Directions
- Spray a 9X9 inch square pan with non-stick cooking spray.
- Line the pan with parchment paper.
- In a double boiler, combine 3 cups chocolate chips with the sweetened condensed milk.
- Heat until the chocolate chips melt, stirring occasionally.
- Stir in the vanilla extract and salt.
- Spread mixture into the prepared pan.
- Cool to room temperature.
- In a double boiler, combine the heavy cream with 2 cups chocolate chips.
- Heat until the chips melt.
- 10. Add the raspberry liquor and stir until smooth.
- 11.Remove from heat and cool to lukewarm.
- 12. Pour over the fudge and spread evenly .
- 13. Refrigerate for 2 hours.
- 14. Cut into 1 inch squares.
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