You have all seen them, candy kitchens in tourist areas. They beckon to you with come-hither smells of all good things chocolate. Some offer fudge and sometimes raspberry fudge. My husband brought home samples from Solvang, the Danish community in California, and from The Old Quarter, a shop on the historic streets of the oldest European city in North America, St. Augustine, Florida. Those were good fudges, rich, smooth, tasting of chocolate and raspberry. The trouble is, there are no fudge shops near where we live so the only thing left to do is make it ourselves.

This is a recipe in progress and it may change yet again when we make the next batch. This version makes a nice soft fudge, rich in raspberry flavor, and as a neighbor says, like a chocolate raspberry truffle. Part of the flavor is from the Lorann flavorings and part from the raspberry jam(which we thinks accounts for the soft, creamy texture).

Preparation: 1 hour Life Experience Recipe
Makes about 3 pounds Janis Andersen
  • 3/4 cup (1 1/2 sticks) margarine or butter
  • 1 5-ounce can (2/3 cup) evaporated milk
  • 1 7-ounce jar Jet-Puffed®Marshmallow Cream
  • 1/3 cup seedless raspberry jam
  1. Lightly grease a 13-x9-inch or 9-inch square pan.
  2. Mix margarine or butter, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.
  3. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching.
    • High Altitude: Decrease recommended temperature (234°F) 2 degrees for every 1,000 feet above sea level.
  4. Gradually stir in chocolate chips until melted. Remove from heat. Add all remaining ingredients and mix well.
  5. Pour into prepared pan. Cool at room temperature. When cooled, cut into squares.

    Note: Do not substitute sweetened condensed milk for the evaporated milk.

    This recipe, a work in progress, is an elaboration of a recipe for Fantasy Fudge provided by Jet-Puffed® Marshmallow Cream - Favorite Brands International, Inc.

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Latest revision done September 2014
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