If there’s anything I can’t resist, it’s fudge. Though I usually like mine with lots of nuts, this time I left them out and added swirls of seedless raspberry jam and mini-marshmallows, and loved the results. Since this batch is going to a bake sale, I also left out the Chambord, but if you have a bottle of this delicious raspberry liqueur, add a splash at the end when you stir in the chocolate and marshmallow fluff for extra flavor.
For Valentine’s Day, you can cut the fudge with a heart-shaped cutter. Or, if you have small silicone heart molds, use them – they work really well. Traditional square pieces are lovely too, of course.
“Special” Instructions:
What I say: Once fudge is firm, cut edges neatly with a very sharp knife. This will create attractive squares of fudge.
What I mean: Cut the edges off and eat them.
This uses a pound of dark chocolate, but it makes a big batch of fudge. (4+ pounds.) I doubt you’ll find yourself with extra fudge, but if you do it can be wrapped tightly and frozen.
| Raspberry Marshmallow Fudge | Print |
- 3½ cups sugar
- 1 cup evaporated milk
- 1 cup butter (if using unsalted butter, add a pinch of salt)
- ⅔ cup seedless raspberry spread (or jam), divided
- 1 pound dark chocolate, coarsely chopped
- 13 ounces marshmallow creme (fluff)
- 2 cups mini-marshmallows
- Special equipment: candy thermometer
- Prepare a 9x12-inch baking pan by placing a piece of parchment in the bottom, extended over the sides. Butter lightly, including any exposed areas on the ends.
- In a large saucepan on medium heat, bring sugar, milk, butter, and ⅓ cup raspberry spread to a boil. stirring frequently. Once it is boiling, stir continuously until it reaches 234 F. (Adjust for high altitudes by subtracting 1 degree for each 500 feet above sea level.) Remove from heat.
- Stir in chopped chocolate and marshmallow fluff until completely melted and smooth.
- Drop spoonfuls of remaining ⅓ cup of raspberry on the mixture and add marshmallows. Fold gently, no more than 8-10 times. The goal is to have streaks of raspberry and semi-whole marshmallows.
- Pour into prepared pan and smooth with a spatula. Once fudge is cooled, chill until firm. Lift out of pan and cut as desired.
Some special things you’ll need to make this fudge. I prefer to use good dark chocolate, but you can use chocolate chips (or a combination of both) if you prefer.
Bring sugar, milk, butter, and some of the raspberry spread to a boil.
Bring mixture to 234 F (adjust for high altitudes). This is almost there.
Stir in chocolate and marshmallow fluff until smooth. (Here’s where a splash of Chambord would be added if desired.)
Gently fold in the remaining raspberry spread and the marshmallows.
Pour into prepared pan.
Ready to cut!
Wishing you hearts and flowers . . . and lots of sweet indulgences.
Lorinda