Dark Chocolate Raspberry Fudge – Easy, creamy dark chocolate fudge swirled with raspberry puree.
Who else is struggling this morning?? Mondays are rough enough but Mondays after the Super Bowl are the WORST. It could be worse, though, a lesson I learned a couple years ago when I hosted a Super Bowl party. I will not be hosting any more, that’s for sure.
On mornings like these, my sweet tooth is on overdrive. I wake up needing a little bit of sweetness. This Dark Chocolate Raspberry Fudge is just what I’m craving.
I never really liked fudge. If I wanted chocolate, I would much rather have fudge brownies than fudge fudge. I guess it’s just not rich and chocolatey enough for me – it’s more sugary and almost got a gritty texture.
However, thanks to one of my favorite people in the world, my friend Savannah, I am officially on the fudge train. She brought in some homemade fudge for a Christmas potluck at work and it was some of the best fudge I’ve ever had in my whole life. I ate eight pieces that day. EIGHT. That’s incredible, even for me!
Of course, I had to get the recipe and learn how to make this delicious fudge for myself. After making her chocolate walnut fudge and realizing how incredibly easy it was to make, I had to share it with you guys, but with my own little flair.
Chocolate and raspberry is one of my favorite first combinations, even before I loved chocolate and peanut butter. When I was a kid, my dessert of choice at my favorite Italian restaurant was ALWAYS the white chocolate raspberry cheesecake with chocolate cookie crust. I even remember begging my dad to buy me a pint of chocolate raspberry ice cream whenever I’d accompany him at the grocery store. So I knew I wanted to make this fudge extra special by adding in some irresistible raspberry flavor.
But before we get to the recipe, let’s talk about fudge and how it’s made.
How to make fudge
Traditional fudge is made with a bunch of ingredients and can take up to an hour to make. You even need a candy thermometer to ensure the fudge is cooked at the correct temperature. Because of this, I would classify traditional fudge recipes on the “medium” scale of difficulty.
But not this fudge. This fudge is made with sweetened condensed milk so there is no need to cook it on the stove like you do with traditional fudge. All you need to do is warm the milk on the stove, add chocolate and stir until it’s melted, and then pour into a baking dish to cool before cutting into squares.
To make this fudge my own, I added a homemade raspberry puree. This is made by boiling raspberries with a little sugar until they breakdown into a thick puree. I then push the puree through a mesh sieve to remove all the seeds. I typically don’t mind the seeds but they kind of get in the way of the smooth fudge so I highly recommend remove them for this recipe.
Tips and Tricks
Every recipe has it’s own challenges, no matter how easy the recipe may seem. Here are a few tips I learned from making this fudge that I think you’ll find helpful:
- Do not use more chocolate than the recipe states. If you add too much chocolate, the fudge will lose it’s creaminess and become more firm.
- Do not chill the raspberry puree before adding it to the chocolate. If the puree is cold, it will be super hard to mix into the chocolate mixture.
- For perfectly cut squares, make sure to chill the prepared fudge until it’s completely firm, at least 2 hours. I made sure to chill mine overnight to ensure it was properly chilled, though. Also, a trick that I learned about cutting pretty squares is to cut off the edges of the square of fudge before making smaller squares. This makes sure that all pieces of fudge have edges that are nice and smooth.
- The sweetened condensed milk is super thick so stirring the chocolate into it will be a challenege. For that reason, I highly recommend using chocolate chips for this recipe to make it easier on your biceps.
And that’s all there is to it! I hope you love this fudge as much as I do.
Dark Chocolate Raspberry Fudge
- 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.
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