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MCR: Dark Chocolate Raspberry Fudge

Source of Recipe

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MCR: Dark Chocolate Raspberry Fudge

Taste of Home February/March 2014
4 reviews rate this recipe 4.5 of 5 stars.
Prep: 15 min. + freezing Cook: 5 min. + chilling
Yield: 3 pounds (81 pieces).

Something about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. —Barbara Lento, Houston, Pennsylvania

Ingredients:
• 1 package (10 to 12 ounces) white baking chips
• 1 teaspoon butter, softened
• 3 cups dark chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup raspberry liqueur
• 1/8 teaspoon salt

Directions:
1. Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter.

2. In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted.
Spread into prepared pan. Refrigerate 1 hour or until firm.

3. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

1 piece equals 85 calories, 5 g fat (3 g saturated fat), 2 mg cholesterol, 13 mg sodium, 10 g carbohydrate, 0 fiber, 1 g protein.