Home » Recipes » Desserts » Homemade Raspberry Fudge Recipe
by Eden
Jump to Recipe
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
If you have tried this homemade fudge recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!
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!
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).
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
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.
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!
The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
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).
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
Allow the fudge mixture to rest until the temperature registers between 150°-160°. Once the desired temperature is reached, beat the ever-loving stuffing out of the fudge. Two to three minutes of hardcore mixing (by hand). This is where you earn the right to eat half of the batch.
It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.
4. Cool Correctly. When your fudge reaches 236–238 degrees F/113–114 degrees C, it's done; you should remove the pan from the heat so it won't continue to cook. If your recipe calls for adding butter, you can place it on top of the fudge now so it can start melting, but do not stir.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
Just as you read earlier you have to mix the ingredients and heat it at 234 degrees. But as you are doing it again just add a little amount of water to bring out the consistency. Along with this make sure to add moisture to make it soft.
At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.
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.
Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603
Phone: +2366831109631
Job: Sales Producer
Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy
Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.