Raspberry Layer Fudge

This was another recipe that I came across where the final product looked delicious. However, in making it; it was a huge pain! But it was delicious even if it wasn’t as pretty as I’d like. The problem is the original recipe had you layering and swirling and it just didn’t work. The chocolate and the raspberry would just blend together. If I make it again I’ll do one layer and a time, refrigerating between to make them set. None of the swirling. It’s very tasty though. The only modification I made was to add a little framboise brandy to heighten the raspberry flavor. Enjoy!

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Raspberry Layer Fudge

  • 12 oz while chocolate (chips or chopped)
  • 12 Oz semi-sweet chocolate (chips or chopped)
  • 1 14oz can sweetened condensed milk, divided
  • 2 tsp real vanilla extract
  • 1/4 cup pureed raspberries
  • 2 tbsp. framboise
  • 2 tbsp. water (divided)

Directions:

Puree the raspberries with the framboise in a blended. Refrigerate until it’s thickened, about 30 minutes.

Line a 8″x8″ pan with parchment paper and spray with non-stick cooking spray.

Put the chocolate and white chocolate in to two microwavable bowls with half of the condensed milk and water in each. Nuke for 30 seconds at a time, stirring in-between, until completely melted and smooth.

Add 1/2 of the chocolate and smooth out. Then add 1/2 of the raspberries and smooth out. Add 1/2 of the white chocolate and, you guessed it, smooth it out. Repeat. Refrigerate until set, about 30 minutes.

Use the parchment paper hanging over the sides to lift it out. Peal it off and cut it into squares and enjoy!

Decadent Bourbon Fudge

I love chocolate, I love caramel, and I love bourbon; so why not have them all together? I created this recipe so I could have all 3 of these plus I threw in some Heath Toffee chips as well. Enjoy!

Decadent Bourbon Fudge

  • 20 oz semi-sweet chocolate (I use chips)
  • 1 15oz can sweetened condensed milk
  • 1 Tsp real vanilla
  • 4 Tbsp bourbon (use the good stuff)
  • 1/2 cup heavy cream
  • 1 stick unsalted butter
  • 1 1/2 cups brown sugar
  • 1 Tbsp water
  • 8 Hershey chocolate bars (1.55 oz)
  • 1 Tsp fine sea salt
  • 1 bag Heath toffee chips (8 oz)

Directions

Spray an 8″ x 8″ ┬ápan with non-stick spray.

Place a medium glass bowl over a medium pan with a couple of inches of simmering water. Add the semi-sweet chocolate and melt until smooth.

Remove the bowl from the heat and add the condensed milk a little at a time. Half way add the vanilla. It will become super thick and hard to stir, just keep at it until you’ve added all the condensed milk. Add the bourbon a Tbsp at a time. Stir until smooth. Add it to the pan and smooth it out. Refrigerate until the next step is done.

In a medium-heavy pan (I like my Le Creuset dutch oven) combine the heavy cream, butter, brown sugar and water over medium heat. Stir until smooth and the sugar has dissolved. Here you’re going to want to use a candy thermometer (a regular one will do but it’s harder). Let the mixture come to a boil and cook, without stirring, until 240 degrees. Take it off the heat, stir in a Tsp of sea salt, and allow to cool for about 20 minutes, stirring every 4 or 5 minutes to prevent it from “crusting” over. Pull the pan out of the refrigerator and pour it on top. Refrigerate for 20 minutes.

Take the Hershey bars and break them into small piece in a small glass bowl. Microwave for 30 seconds at a time, stirring in-between, until it’s melted and smooth. Shouldn’t take too long.