If you’re new here, this is how it works: there are a group of bloggers participating in this monthly project. Every month one of us picks a theme and each of us will post a recipe based on that month’s theme. All the recipes will be featured on my Facebook page so be sure to check there daily.
January’s theme was Dippin' through January
February’s theme is Love and Food.
Today it’s my turn.
If you’re a regular reader here you already know that I’m not an expert, just a mom who bakes to relieve stress, takes crappy pictures to prove it, and blogs to spare my personal FB friends from having to see all these food pictures. OK, so now we’re all up to date.
My point is that I’m very limited in what I’m capable of in terms of participating in these monthly projects. I don’t know how to do candy and don’t even have a candy thermometer. But I can do fudge. So that’s what I did. With my own little spin on it, of course.
Dark Chocolate Raspberry Fudge
This fudge takes almost no time to make, but be sure to leave plenty of time for it to set and harden in he fridge. I added Chocolate Cake Vodka to the dark chocolate layers and Chambord to the raspberry layer. These are optional and easily just left out for a child-friendly version. I also used a heart shaped cookie cutter to make it perfect for Valentine’s Day.
As always, if you make one of my recipes, please feel free to take a picture of it and post it on my Facebook page. And be sure to check out the other Love and Food recipes that I’ll be featuring there. Six have already posted, 2 more are coming on the dates below:
2/4 Crumbs in my Mustachio’s Limoncello Cream Dream Cake
2/5 Tampa Cake Girl’s Nutella Frangelico Love Cheesecake
2/6 Hun . . . what’s for dinner?’s Cherry Blossom Chocolates
2/7 Lemony Thyme’s Cookie Cutter Chocolate Bark
2/10 Moore or Less Cooking’s Chocolate Pound Cake with a Chocolate Glaze
2/11 my Dark Chocolate Raspberry Fudge
2/12 The Rowdy Baker's Chocolate Covered Cherry Pie
2/13 Cooking from a SAHM's Sex and Candy Cake
Dark Chocolate Raspberry Fudge©www.BakingInATornado.com
1 can Sweetened Condensed Milk, divided
2 cups dark chocolate chips
Dash of salt
1 tsp vanilla
OPT: 2 TBSP Chocolate Cake Vodka
1 cup white chocolate chips
½ tsp raspberry extract
OPT: 2 tsp Chambord
OPT: 3 drops red food coloring
* Line a 8 X 11 inch pan with plastic wrap and grease lightly.
* Put ½ cup of sweetened condensed milk and 1 cup white chocolate chips into a small sauce pan and set aside.
* 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.
*Remove from the heat and stir in the vanilla. Stir in the vodka if using.
*Pour about half of this mixture into your prepared pan. Spread as evenly as you can and refrigerate for 10 minutes. Leave the rest of the chocolate mixture at room temperature.
*While the first layer is starting to set, heat the white chocolate chips and condensed milk mixture like you did the first. Once smooth, remove from heat and stir in the raspberry extract. Add the Chambord and/or food coloring if using.
*Gently layer this mixture on top of the chocolate layer and refrigerate for 15 minutes.
*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. Spread over the top of the raspberry layer. It’s OK if it doesn’t spread all the way to the edges or if the colors swirl together a little.
* Refrigerate for at least 1 ½ hours.
Remove the fudge from the pan. You can either cut into squares or, if you’re making hearts, lightly grease a heart shaped cookie cutter. Cut heart shapes, greasing the cutter between each one.
*With what’s left of the fudge, form into a rectangle (colors will run together). Refrigerate again then cut into squares. Store in refrigerator.