Chocolate Raspberry Fudge

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by: Katherine Hysmith






I’ve taken another of my Grandma’s recipes – her original came from the back of a very old cocoa powder tin – made a few changes and added a little twist with a sprinkle of dried raspberries.




ingredients

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serves: 12

3 cups sugar

2/3 cup cocoa powder

1 1/2 cup milk

1/2 stick butter (unsalted), cut into large pieces

1 teaspoon vanilla

pinch of sea salt

1/2 cup dried or dehydrated raspberries, roughly chopped or crushed

Nutrition Facts
Chocolate Raspberry Fudge

Servings Per Recipe: 12

Amount per Serving

Calories: 286

  • Total Fat: 6.9 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 19.3 mg
  • Sodium: 154.3 mg
  • Total Carbs: 57 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 50.7 g
  • Protein: 3.2 g
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preparation

1.  In a large stock pot, combine sugar and cocoa powder. Add milk, stir to combine, turn on heat to high and bring mixture to a boil. Do not leave it alone as it WILL bubble over (you can come help me scrub my stove top if you don’t believe me). Stir with a whisk to keep the bubbles from spilling over. Keep at a rolling boil for 3-4 minutes and then turn down heat to med-low.

2.  Continue to cook until thicker and the proper consistency is achieved. You can test this by dropping a few drops of the chocolate into a glass of room-temperature water. If a the drops stay formed, without bleeding or mixing with the water, and you can pick up the little ball of chocolate without it dissolving, this is perfect. The total process should take between 15 and 20 minutes. Test this as you go or you will over cook the fudge.

3.  Once the fudge has reached the right stage, remove from heat and stir in a piece of butter, adding more as each one melts. Add in vanilla.

4.  Place stock pot in a large bowl of super cold or iced water and continue to stir until it thickens. When you lift your whisk, a thick ribbon should fall back into the pot and slowly melt back into the mixture. Be careful not to get any water in the fudge as it will mess with the texture.

5.  Working quickly before the fudge sets, pour into a parchment lined 9 x 9 glass or metal pan and smooth with spatula. Tap lightly on a table to remove excess bubbles. Sprinkle the top with a tiny pinch of salt (helps balance the sugar) and then sprinkle with crushed raspberries. You can lightly press larger raspberry pieces into the fudge if needed. Refrigerate till set and until the parchment paper easily pulls away from the fudge. Cut into pieces and store in airtight container.

Cooks' note:
Fudge is finicky. If it doesn't set, have no fear! Simply pour into a small mason jar and call it "awesome fudge sauce."

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