Home » Recipes » Desserts » Homemade Raspberry Fudge Recipe
by Eden
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These delicious homemade fudge recipe, only needs 5 ingredients! The creamy white chocolate blends with alluring swirls of bitter sweet fudge and tangy raspberry puree. Perfect for Valentine’s Day or just as a nice treat!
Every day and every breath is a gift, so why not celebrate and eat fudge?! And with this fudge recipe, making it has never been so easy. There are only 5 ingredients in this raspberry marble fudge… well, not including water. That doesn’t count, right? And it only takes about 10 minutes to make. The combo of white chocolate and semi-sweet chocolate fudge with swirls of raspberry puree is delicious. It’s a perfect recipe to whip up for Valentine’s Day to bring to work for co-workers or a quick dessert for your hunny!
IN THIS POST
How To Make This Homemade Fudge Recipe – Step By Step
Add 1/2 cup fresh raspberries in a blender and blend until pureed. Set aside.
Melt the white chocolate, with 7 ounces sweetened condensed milk, 1 teaspoon vanilla and 1 tablespoon water in a microwave for about 35-40 seconds on high. Stir and if it needs more melting, microwave it again for a few more seconds. Do the same to the semi-sweet chocolate.
Cover the bottom of an 8×8 pan with parchment paper. Spray the bottom and sides with cooking oil.
Add a layer of melted semi-sweet chocolate, then a small layer of raspberries, then a layer of white. Repeat.
Set in the refrigerator for 30 mins until the chocolate becomes thick. Cut into squares and enjoy!
A Homemade Fudge Recipe That’s Perfect For Valentine’s Day
These homemade fudge recipe is bound to wow your loved one! What doesn’t say love like whipping up a delicious chocolate treat! Rather than go down the gas station box of chocolates or obvious chocolate dipped strawberries, go for this! With it’s vibrant red swirls and creamy, rich chocolate fudge, these are perfect for Valentine’s Day!
A Really Easy Homemade Fudge Recipe
This homemade fudge recipe is a cinch to whip up! Only 5 ingredients, 10 minutes prep, melt the chocolate in the microwave, then freeze. After 20 mins you’ll have a sheet of layered fudge, that serves up to 24! You get a sweet treat that looks store bought and tastes delicious!
Beaujolais, Cabernet Sauvigon, Bordeaux, Merlot, and Zinfandel are very good winesto pair with a fudge. The sweeter thefudge, the sweeter your winechoice should be. Always pair a milk chocolatefudgewith a sweeterwineor thewinemay taste too tart.
Pinot Noir isa shockingly good pairing for white chocolate, especially for chocolate and wine pairing disbelievers. The white chocolate acts as the fat that delivers sweet flavors of red cherries, strawberries, and raspberries found in the Pinot Noir.
Top Tips For This Homemade Fudge Recipe
Stick to using a microwave for melting the chocolate, if possible. The advantage of using a microwave is that the mixture will not stick to the bottom of the pan during cooking.
Ideally, use a candy thermometer to check if the fudge is done.
Spray your baking tray with cooking oil, before pouring in your fudge mixture.
If you want to slice the fudge neatly, use a long knife.
Check Out These Other Delicious Chocolate Dessert Recipes
The Most Delicious Chocolate Chip Cookie Pie Recipe
Chocolate Toffee Cupcakes With Buttercream Frosting
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Raspberry Marble Fudge Recipe
The perfect fudge recipe for Valentine’s Day!
4.60 from 15 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 10 minutesminutes
Chilling time: 30 minutesminutes
Total Time: 10 minutesminutes
Servings: 24
Calories: 213kcal
Author: Eden
Ingredients
12ounceswhite chocolate, either chips or chopped
12ouncessemi-sweet chocolate, either chips or chopped
14ouncecan of sweetened condensed milk
2teaspoonsvanilla
1/4cuppureed raspberries
2tablespoonswater
Instructions
Add 1/2 cup fresh raspberries in a blender and blend until pureed. Set aside.
Melt the white chocolate, with 7 ounces sweetened condensed milk, 1 teaspoon vanilla and 1 tablespoon water in a microwave for about 35-40 seconds on high. Stir and if it needs more melting, microwave it again for a few more seconds. Do the same to the semi-sweet chocolate.
Cover the bottom of an 8×8 pan with parchment paper. Spray the bottom and sides with cooking oil.
Add a layer of melted semi-sweet chocolate, then a small layer of raspberries, then a layer of white. Repeat.
Set in the refrigerator for 30 mins until the chocolate becomes thick. Cut into squares and enjoy!
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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