I really love making fudge and trying out different possibilities. One day I tried a new combination with dark chocolate and raspberry... this is one of the best combinations next to chocolate and peanut butter; which of course is my all-time favorite! So through my experiment came one of my favorite fudge recipes, I hope you enjoy!
This time i just used semi-sweet rather than dark chocolate - still amazing!
Raspberry Fudge (holiday baking #3)
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 jar Marshmallow creme
1 1/2 tsp. raspberry extract
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 jar Marshmallow creme
1 1/2 tsp. raspberry extract
Traditional method:
Prep a 9x13" glass baking dish by lining it with foil. Spray with cooking spray (like pam or crisco spray). Set aside.
Melt butter in a nonstick heavy 2 1/2 quart saucepan, add in sugar and evaporated milk. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme once completely mixed in add raspberry extract and stir in well. Pour into the 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.