5 Minute Dark Chocolate Raspberry Fudge Food

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Line the baking tray with foil or lightly-greased parchment paper and set aside.
• Place the dark chocolate chips and dark chocolate frosting in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. This may take a minute or two. If necessary, microwave for additional 15 second intervals.
• Pour the chocolate into the prepared pan and spread evenly. If thin, refrigerate an hour or so to firm before adding the next layer.
• Place the white chocolate chips and white or vanilla frosting in a microwave-safe bowl. Melt according to the instructions above. Stir until very smooth.
• Stir in the raspberry preserves. Scrape the mixture over the chocolate fudge and spread evenly.
• Chill until very firm, about 2 hours. Cut into squares.

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• 1. In medium sauce pan, melt chips with milk and butter and salt, stirring till smoothe. Stir in vanilla and raspberry extracts. Remove from heat and fold in nuts. Spread evenly into waxed paper lined 8 or 9 inch square pan. Chill about 2 hours. Turn onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Cover a 9 x 9 or an 8 x 8 baking dish with foil. Set aside.
• In a medium sized sauce pan, melt chocolate chips and sweetened condensed milk over medium low heat.
• Melt chocolate slowly, stirring frequently.
• Add raspberry extract when chocolate begins to melt.
• Heat until chocolate chips are melted and the mixture is smooth and becomes more shiny.
• Pour fudge into prepared dish. Smooth the fudge out into the dish. Tap dish on counter to get the fudge to settle into the dish.
• Allow about four hours to set up at room temperature.
• Cut and enjoy! (I like to refrigerate my fudge before I cut it-I get cleaner cuts).
• Store fudge in an airtight container at room temperature.

5-MINUTE CHOCOLATE FUDGE

Steps:

• Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
• Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!
• NOTE:.
• If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.

DARK CHOCOLATE RASPBERRY FUDGE RECIPE - (5/5)

Steps:

• Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.