Raspberry chocolate fudge

    20 min

    Raspberry and dark chocolate make a delicious pairing. Treat yourself to this layered fudge if you need convincing!

    163 people made this

    Serves: 40 

    • 500g good quality dark chocolate
    • 1 (400g) tin sweetened condensed milk
    • 1 1/2 teaspoons vanilla extract
    • salt to taste
    • 60ml double cream
    • 60ml raspberry liqueur
    • 350g good quality dark chocolate

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    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. Stir in vanilla and salt. Spread into tin and cool to room temperature.
    3. In a microwave-safe bowl, combine cream, raspberry liqueur and 350g dark 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 & ratings
    Average global rating:

    Reviews in English (129)


    Used different ingredients. This recipe is addicting. I used 5tbsp raspberry preserves (heated and seived the seeds) instead of the raspberry liqueur. It was a great hit at our Christmas party.  -  21 Jul 2008


    Something else. You can taste the raspberry but it isn't to overpowering, just perfect!!! When I made as Christmas gifts I made it in small candy cups instead of the tin. Which made for a nice presentation and easier portability. It was a little more involved that way though.  -  21 Jul 2008


    Used different ingredients. Couldn't find raspberry liqueur where I live so I used cherry brandy instead. Also substituted white chocolate for top layer and cut cream to 2 tbsp, and added some chopped almonds. Looks, tastes, and cuts wonderfully...very creamy!  -  21 Jul 2008