*With what’s left of the fudge, form into a rectangle (colors will run together). Place the dark chocolate chips and the sweetened condensed milk in a medium sauce pan. Cut heart shapes, greasing the cutter between each one. Cover a 9 x 9 or an 8 x 8 baking dish with aluminum foil and set aside. You can either cut into squares or, if you’re making hearts, lightly grease a heart shaped cookie cutter. It’s OK if it doesn’t spread all the way to the edges or if the colors swirl together a little. Spread over the top of the raspberry layer. *When you’re ready to add the top layer, if it’s no longer of a spreadable consistency, heat and stir on very low heat until it is. *Gently layer this mixture on top of the chocolate layer and refrigerate for 15 minutes. Add the Chambord and/or food coloring if using. Once smooth, remove from heat and stir in the raspberry extract. *While the first layer is starting to set, heat the white chocolate chips and condensed milk mixture like you did the first. Leave the rest of the chocolate mixture at room temperature. Spread as evenly as you can and refrigerate for 10 minutes. *Pour about half of this mixture into your prepared pan. *Remove from the heat and stir in the vanilla. * Put the rest of the sweetened condensed milk, the dark chocolate chips and the dash of salt into a medium sauce pan and heat on medium low while stirring until melted and smooth. * Put ½ cup of sweetened condensed milk and 1 cup white chocolate chips into a small sauce pan and set aside. * Line a 8 X 11 inch pan with plastic wrap and grease lightly. Leave the fudge to set in the fridge for 4 hours or so. Pour into a lined 7x11' brownie tin, or a 9x9' square tin. We do not suggest using peanut butter or almond butter since the color will be brown and the flavor will overpower the other ingredients.Įxplore our selection of premium macadamias from chocolate covered to honey roasted macadamias.Dark Chocolate Raspberry Fudge ©Printable Recipe Line a 9×9 baking dish with aluminum foil or wax paper. Add the rum soaked raisins into the pan, and up to 50ml of rum (if there is any left in the bowl from soaking If not, add extra from the bottle.) Melt the mixture together on a low heat until smooth. We of course love to use macadamia butter! Cashew butter (especially raw), or a macadamia-cashew blend, will also have a relatively neutral flavor. You can use any neutrally-flavored, light-colored nut butter you prefer in this recipe.

To serve, let the fudge warm up for five minutes at room temperature. Store the fudge in the freezer in an air-tight container for up to several weeks.Make three cuts in each direction to yield 16 small squares. Using the sides of the parchment paper, pull the fudge out of the pan.

Cover the loaf pan with plastic wrap and place it in the freezer.

Sprinkle the remaining macadamias, raspberries, and chocolate across the top of the fudge, pressing them down lightly into the surface so they stick.Pour the mixture into the prepared loaf pan.To the fudge mixture, add most of the chopped macadamias, raspberries, and chocolate chips, setting aside a handful of each for decorating the top.Chop the macadamias and freeze-dried raspberries coarsely.If the melted coconut oil was warm, allow the mixture to cool to room temperature to avoid melting the chocolate.In a small mixing bowl, combine the nut butter, melted coconut oil, honey (or agave), and vanilla, then stir until thoroughly combined.Line an 8x8 or 9x9 baking dish with parchment or wax paper, leaving enough paper on the sides so that you will be able to pull the fudge out after it sets.

Raspberry vanilla fudge recipe