New recipes

Raspberry Swirl Fudge

Raspberry Swirl Fudge


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Homemade chocolate fudge laced with delicious raspberry jam and topped with fresh raspberries. A great summer dessert!MORE+LESS-

Updated November 26, 2014

4

ounces semi-sweet chocolate

4

tablespoons unsalted butter, divided

1

tablespoon vanilla extract

1/4

cup Cascadian Farm™ organic raspberry fruit spread

Hide Images

  • 1

    Add sugar, chocolate, half and half, corn syrup, 2 tablespoons butter, and a pinch of salt to a medium saucepan over medium heat. Cook until everything is melted together, stirring regularly.

  • 2

    Bring mixture to a simmer, cover, and let simmer untouched for three minutes.

  • 3

    Remove lid and stir quickly just to make sure it isn't sticking to the bottom of the pan. Attached your candy thermometer and heat the mixture to 235°F, the soft ball stage. Do not stir while it is heating.

  • 4

    Once the candy reaches that temperature (about 10 minutes), remove from heat, add the reserved 2 tablespoons of butter, and let sit until the temperature comes down to 130°F, probably another 10 minutes.

  • 5

    Using a wooden spoon or sturdy plastic spatula, stir the fudge to incorporate air and further cool it. Add the vanilla as you stir.

  • 6

    Continue to stir the fudge until the color shifts from shiny to matte, about 4-5 minutes of stirring.

  • 7

    Working quickly, scoop the fudge into a prepared 8x8 baking dish lined with parchment paper. Spread out the fudge for an even layer.

  • 8

    Dot the top of the fudge with raspberry jam and run a knife through the jam dots, making swirls.

  • 9

    Top the fudge with 16 fresh raspberries in a 4x4 square. You'll use the raspberries for cutting guides so try to make sure they are even.

  • 10

    Refrigerate the fudge for a few hours or overnight.

  • 11

    Remove the fudge from the pan by lifting out the parchment paper and peeling it away. Slice the fudge into 16 pieces.

  • 12

    Serve immediately or store in the fridge for up to a week.

No nutrition information available for this recipe

More About This Recipe

  • The prices that candy shops charge for fudge have always surprised me—a pound of good fudge can set you back $20.

    The reason it’s so pricy isn’t necessarily because of the ingredients used (although that can be part of it). The reason it’s so expensive: it’s sort of a tricky procedure to heat and cool the candy.

    But have no fear. If I can learn how to do this, you can also do it. This batch of fudge was only my second batch ever and it turned out beautifully.

    To change things up a bit, my Raspberry Swirl Fudge has Cascadian Farms Raspberry Jam swirled throughout the chocolate. It’s also dotted with some fresh raspberries for good measure.

    Starting the fudge is very straightforward. Basically, just throw everything in a medium to large pot. By “everything” I mean the sugar, chocolate, half and half, ½ of the butter, the corn syrup, and a pinch of salt.

    Over medium heat, stir this until everything is melted well and the mixture starts to simmer slightly. Keep stirring until everything is melted.

    Now slap the lid on your pot and let it simmer, covered, for three minutes. No more. No less.

    Then pull off the lid and give the fudge a quick stir just to make sure it isn’t burning on the bottom.

    Now attach your candy thermometer to the pot and watch it closely. You absolutely need a thermometer to make fudge. There’s no way you can eyeball the temperature.

    When the temperature hits 235 degrees Fahrenheit take the fudge off the heat, add the other ½ of your butter and let the fudge start to cool down.

    It’ll take 10-15 minutes to cool to the temperature you want, which is 130 degrees.

    Once the fudge reaches that temperature, you need to work quickly because if the fudge solidifies in the pan, there’s no way to save it!

    As you can see, the fudge is still pretty liquid at this temperature, but it will harden quickly.

    Stir in the vanilla extract and start stirring the fudge with a wooden spoon or sturdy plastic spoon. The goal with stirring the fudge is to slow down the crystals from forming so you have a smooth fudge, not a crunchy fudge.

    At some point, around four to five minutes of stirring, the fudge will turn from a shiny texture to a matte texture.

    Now you need to work really fast!

    This means your fudge is about ready to set up, so go ahead and scoop it into a prepared pan that has been lined with parchment paper.

    While the fudge is still malleable, add some dots of raspberry jam and use a knife to make some swirls throughout the fudge.

    Also, dot the fudge with some fresh raspberries. I used exactly 16, which I knew would mean one raspberry per fudge piece.

    Stick the fudge in the fridge and let it chill for a few hours at least.

    Then you can chop it up!

    There are two really great things about this recipe. First, it’s delicious. The sharpness of the raspberries pairs really well with the rich chocolate.

    Second, and maybe even better, once you get the hang of fudge making, you can skip the expensive candy stores and just make it at home!

    Nick would like you all to know that he did NOT eat the missing square from the last picture. Somebody did. But definitely NOT him. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.


Fudgy Raspberry Swirl Brownies

My friend Tess is a mentor to me in many ways. She’s a few years ahead of me in both her career and her parenting journey, and I’ve sought out her advice and wisdom more times than I can count. When I mentioned in passing that I wanted to include another chocolate-based recipe in Oven to Table, she immediately texted me a photo of a handwritten recipe in scrolling cursive titled “My Raspberry Swirl Brownies.” I promptly baked them and think you should, too. A dessert (and a friend) doesn’t get any easier, or sweeter, than this.


White Chocolate Raspberry Fudge

White Chocolate Raspberry Fudge. This may be my favorite fudge ever. Or maybe Mint Chocolate Chip… wait… the Orange Chocolate fudge my daughter created is pretty amazing too… hard to decide.

I have shared before how our family likes to make plates of goodies to take to the neighbors at Christmas time. We usually stick to making different kinds of candy. It’s really the only time of year that we make candy.

This fudge version is one I created. My daughter and I have a lot of fun together in the kitchen dreaming up new creations. We have had some pretty serious flops before, but we have had some winners as well. We consider this one a winner.

This recipe is similar to the Chocolate Fudge recipe with just a couple small changes.

White Chocolate Raspberry Fudge
3 ¼ C white chocolate chips
2 TB butter
14 oz. (1 can) sweetened condensed milk
2 tsp raspberry extract
3 drops red food coloring
1 drop blue food coloring
Freeze dried raspberries, finely chopped (optional)

Trace an 8”x8” pan on parchment paper. Cut the parchment paper out. Spray the pan, lay the parchment paper in the pan, spray the parchment paper.

Melt the butter in a sauce pan. Add the white chocolate chips and melt over medium low heat, stirring constantly so mixture doesn’t burn. This can be done in a double boiler to help prevent burning. Stir until the chocolate is completely melted and smooth.

Stir in the sweetened condensed milk and the raspberry extract. Stir in the food coloring and until well combined.

Stir in the freeze dried raspberries if adding them. Set the mixture aside and allow it to cool for 5 minutes.

Press the fudge into the prepared pan.

Place the fudge in the refrigerator for a minimum of 2 hours before cutting. Cut into approx. 20 pieces.

Store in an air tight container.

This may be a softer fudge than the chocolate fudge. That’s okay. It’s still perfectly yummy.


Recipe Summary

  • 3 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 ½ teaspoons vanilla extract
  • salt to taste
  • ¼ cup heavy cream
  • ¼ cup raspberry flavored liqueur
  • 2 cups semi-sweet chocolate chips

Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.

In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.

In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. 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 1 inch pieces.


Tips for Making Easy Fudge

  • You need one full can of sweetened condensed milk – use a spatula to really scrape it clean.
  • Use only microwave safe bowls. The mixture doesn’t get boiling hot but it does get hot. I use this set here.
  • If you don’t have parchment paper on hand, foil will do in a pinch. I just prefer parchment.
  • I used bittersweet chocolate for this recipe. With the addition of the sweetened condensed milk and raspberry jam, I knew it would be plenty sweet. You could maybe get away with semi-sweet if that’s all you have on hand.
  • For the drizzle I used raspberry extract but considering the lovely raspberry flavor in the fudge itself, you could omit if you can’t find it. I used magenta food coloring from this set.
  • Swap out the white chocolate chips for marshmallows if you’d like.

The fudge has the most amazing consistency – creamy, rich, the kind that leaves teeth marks when you take a bite. Basically, my favorite thing ever. This fudge recipe quickly got added to my Fantastic Fudge Recipes collection but make sure to check out all my fudge recipes here.


Watch the video: Tori Amos, Raspberry Swirl, Warsaw 2009 (May 2022).


Comments:

  1. Meztijas

    Of course not.

  2. Clyffton

    In case of a crisis, I stock up on stew, which I recommend to everyone

  3. Carrington

    I think they are wrong. Let us try to discuss this. Write to me in PM.

  4. Kajirn

    I congratulate, your idea simply excellent



Write a message