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Raspberry Truffle Fudge
by Challise Cantleberry
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 tsp raspberry flavored extract
2 cups white chocolate chips
(Red food coloring – optional)
Red Wilton Chocolate Melts -optional
1. Spray a 9x9 inch pan with non-stick cooking spray, and line bottom and sides with wax paper
2. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk.
3. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to scorch.
4. Stir until smooth. Stir in the vanilla. Do not stir too long as it sets up quickly.
5. Spread into pan, and cool to room temperature. It may be refrigerated.
After first layer is cooled, start Second Layer:
1. In a microwave-safe bowl, combine 1/4 cup heavy cream and 2 cups white chocolate chips.
2. Heat in microwave until the chocolate melts; stirring occasionally. Be careful not to scorch.
3. Stir until smooth. Add raspberry extract. (Add food coloring if desired).
3. This mixture will not be as thick as the first layer. Cool to lukewarm, then pour over the first fudge layer.
Refrigerate until both layers are completely set, about 1 hour.
Loosen the fudge from the pan by running a knife along the edges of the pan. Then pulling on the wax paper, flip the fudge over onto a cutting board as one whole piece. Peel off wax paper. A very smooth dark chocolate side will now be the top and the white chocolate on the bottom.
Cut into desired size pieces (A large butcher knife works well…be careful!)
(It is easier to cut the fudge while cold and before decorating.)
Microwave a few Red Wilton Chocolate Melts & drizzle to decorate fudge.
This is creamy and tasty fudge! If you cut pieces just under an inch square, you can yield about 81 pieces. Serve in paper mini muffin cups with some raspberries on your favorite plate.