Dark Chocolate Raspberry Fudge
Easy, creamy dark chocolate fudge swirled with raspberry puree.
Prep Time10 mins
Total Time8 hrs 10 mins
Servings: 25 pieces
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 18 ounces dark chocolate chips
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla
- 1/8 teaspoon salt
Prepare a square baking dish by lining with parchment paper. Set aside.
Place raspberries and sugar in a medium sauce pan. Heat on medium until raspberries break down and begin to thicken, about 5-7 minutes. Turn off heat and push puree through a mesh sieve to remove the seeds. Set puree aside.
In same saucepan, heat condensed milk on low until warm. Add chocolate chips and stir continuously until chocolate is completely melted. Remove from heat and add puree, vanilla, and salt. Stir until combined.
Pour fudge into prepared baking dish and, using a rubber spatula, press fudge into dish and smooth the top. Refrigerate for about 8 hours to firm up. Once firm, cut into 5 rows and then 5 columns to make 25 pieces. Store at room temperature.