Something about the combination of dark chocolate and raspberry is so appealing. This fudge makes a heartfelt homemade gift, or a treat that’s worth sharing in the candy dish.
—BARBARA LENTO HOUSTON, PA
PREP: 15 MIN. + FREEZING • COOK: 5 MIN. + CHILLING • MAKES: 3 POUNDS (81 PIECES)
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
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 the 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 the fudge out of pan. Remove the foil; cut the fudge into 1-in. squares. Store in an airtight container in the refrigerator.
NOTE This recipe was tested in a 1,100-watt microwave.