| Raspberry Truffle Fudge | ||||
| Makes an 8x8 pan, about 36 bites | ||||
| Ingredients | ||||
| 24 oz | semi-sweet chocolate chips |
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| 14 oz | (1 can) sweetened condensed milk | |||
| 1 tbls | vanilla extract | |||
| 1/2 tsp | salt | |||
| ________ | ||||
| 24 oz | white chocolate chips | |||
| 1/4 cup | heavy whipping cream | |||
| 1/4 cup | Chambord (raspberry liqueur) | |||
| Directions | ||||
 Prepare
an 8x8 baking pan by lining it with aluminum foil. The heavy duty foil
will work best.In a large microwave-safe mixing bowl, throw in the first group of ingredients. Nuke it in the microwave for 1 minute. Take it out and try to stir it with a spatula. If it’s pretty tough, nuke it for 30 more seconds at a time until it’s just workable. Don’t overcook it or it will seize up. A minute and a half is all I needed for a stirrable mixture that dissolved the chips. Stir it aggressively to get it all combined and smooth. Dump the mixture into your 8x8 lined baking pan. Spread it around to the edges with your spatula, but don’t worry too much about smoothing the top. The next layer will need something to mesh into to lock the two layers together. You can clean your mixing bowl or get another. Throw in the second group of ingredients. Just like the first round, start with a minute and add more time as necessary for a stirrable mixture that dissolves the chips. It will be little loose, and you will need to stir vigorously to get it all combined and smooth. Dump this mixture on top of the first layer. Spread it around to the edges. This time make the top pretty. Put the pan in the frig to cool overnight. The next day, remove the pan and dump the block onto a large cutting board. Carefully peel off the aluminum foil. This is where the heavy duty foil helps since it doesn’t rip too easily. Flip the block over white side up. With a large, heavy knife, slice the block into about 6 equal strips (or whatever serving size you think you might want). Then slice each strip into 6 equal bites. Arrange the bites artfully on your serving tray. Serving them cold will be a hard, tough bite. They’ll get creamier as the get up to room temperature, and you’ll notice a difference in texture between the two layers. |
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| Chocolate Walnut Fudge | ||||
| For another variation just make the dark chocolate layer and stir in about a half cup of chopped walnuts. | ||||
