During the month of December my family is often bombarded with plates full of gooey fudge, sprinkle covered sugar cookies and homemade fried apple pies. Oh, the glorious baked goods of Winter! Of course, the only thing better than the joy of the Christmas season, is the generosity of neighbors. So, this year, I want to do my part to help spread the Christmas cheer with plates piled high with fudge from my very own kitchen. Not only will I be uplifting the spirits of those that I love by sharing delicious desserts with them but maybe that way, I won’t be the only one gaining weight this Winter.
‘It is more blessed to give than to receive.’”
5 Ingredient Raspberry Marble Fudge Recipe
Every day and every breath is a gift, so why not celebrate and eat fudge?! And with this fudge recipe, making it has never been so easy. There are only 5 ingredients in this raspberry marble fudge… well, not including water. That doesn’t count right? And it only takes about 10 minutes to make. The combo of white chocolate and semi-sweet chocolate fudge with swirls of raspberry puree is delicious. It’s a perfect recipe to whip up for Valentine’s Day to bring to work for co-workers or a quick dessert for your hunny!
Raspberry Marble Fudge Recipe
12 ounces white chocolate (either chips or chopped)
12 ounces semi-sweet chocolate (either chips or chopped)
14 ounce can of sweetened condensed milk
2 teaspoons vanilla
1/4 cup pureed raspberries
2 tablespoons water
Add 1/2 cup fresh raspberries in a blender and blend until pureed. Set aside.
Melt the white chocolate, with 7 ounces sweetened condensed milk, 1 teaspoon vanilla and 1 tablespoon water in a microwave for about 35-40 seconds on high. Stir and if it needs more melting, microwave it again for a few more seconds. Do the same to the semi-sweet chocolate.
Cover the bottom of an 8×8 pan with parchment paper. Spray the bottom and sides with cooking oil.
Add a layer of melted semi-sweet chocolate, then a small layer of raspberries, then a layer of white. Repeat.
Set in the refrigerator for 30 mins until the chocolate becomes thick. Cut into squares and enjoy!
CHOCOLATE PUMPKIN PEANUT BUTTER FUDGE
- 1 can (14-oz) sweetened condensed milk, divided
- 1-1/3 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 tablespoon canola oil
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup smooth peanut butter
- 1/4 teaspoon pumpkin pie spice
- 1/3 cup chopped pecans
- Line an 8×8 pan with foil; grease with cooking spray and set aside.
- In a microwave-safe dish combine semi-sweet chocolate chips and 3/4 cup of sweetened condensed milk.
- Microwave on high for 1 minute; stir and put back in microwave, stirring every 30 seconds until completely melted. Mine melted in 1-1/2 minutes.
- Pour chocolate mixture into prepared pan and spread it evenly using an offset spatula; set aside.
- In a microwave-safe dish combine white chocolate chips and canola oil; melt on high for 1 minute.
- Remove from microwave and stir; put back in microwave, stirring every 30 seconds until almost all chips are melted.
- Remove from microwave and stir in the rest of the sweetened condensed milk, pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined.
- Pour over previously prepared chocolate layer and spread evenly using an offset spatula.
- Sprinkle with chopped pecans
- Refrigerate for 2 hours or until firm.
- Cut and serve immediately.
- Refrigerate leftovers.
PECAN PIE CHEESECAKE FUDGE
- 16 saltine crackers
- 1/2 cup butter
- 1/2 cup light brown sugar, packed
- 2/3 cup sweetened condensed milk
- 3 cups white chocolate chips
- 1-1/2 tablespoons butter
- pinch of salt
- 1 cup sweetened condensed milk
- 1-1/2 cups marshmallow cream
- 1 – 3.4 ounce instant cheesecake pudding mix
- 1 cup pecans, chopped
- Preheat oven to 425 degrees.
- Line a 8×8-inch baking dish with foil.
- Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
- In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
- Cook for 2 minutes.
- Remove from heat, and stir in condensed milk.
- Pour over crackers.
- Bake 10 minutes.
- Set aside and make fudge topping.
- In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk; heat until melted and smooth.
- Add the pudding mix and stir until the mix dissolves.
- Add the marshmallow; stir until melted and smooth.
- Pour hot fudge over filling. Smooth using an off set spatula.
- Sprinkle on pecans, press down with the palm of your hand.
- Refrigerate until set (at least 2 hours or overnight).
- Remove from refrigerator and cut into small squares.
- Store at room temperature.
CARAMEL COFFEE FUDGE
Caramel and coffee layers make this fudge a delicious and pretty fudge to serve at any party. The drizzle of chocolate on top gives it a latte look.
- Line an 8×8 baking dish with foil. Set aside.
- Place the white chips and butter in a saucepan over low to medium heat. Let melt. Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour into the prepared pan. Place in the refrigerator for 30 minutes.
- Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside.
- Place the white chips and butter in a clean saucepan over low to medium heat. Let melt. Stir in the coffee sweetened condensed milk and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour over the set caramel layer. Place in the refrigerator until set. (4 hours or overnight)
- Remove the foil and fudge from the pan. Peel off the foil. Use a hot knife to cut the fudge into 36 squares. Let come to room temperature.
- Heat the dark chocolate chips and shortening in the microwave for 1 minute. Stir until creamy. Spoon into a small ziplock baggie and cut one tip off. Drizzle over the fudge squares. Let set. Store in a sealed container on the counter. Makes 36 pieces of fudge.
WHITE CHOCOLATE MINT FUDGE
To make this white chocolate mint fudge, here’s what you’ll need:
3 bags 11 oz. white chocolate chips
1 14 oz. can sweetened condensed milk
6 oz. lowfat cream cheese
1/3 cup sugar
1/2 tsp peppermint extract
green icing (optional)
8 x 8” glass dish or metal pan
Pour 2 ½ bags of white chocolate chips into double boiler and save ½ bag of chocolate chips for later (or your next batch!). I don’t own a double boiler so I construct what I label a redneck version of a double boiler which is just a temperature tolerant glass bowl sitting on top of one of my pots filled with 2 cups of water. It works great!
Turn on your burner to bring water to a low boil then reduce to low heat. Add 1 can of sweetened condensed milk.
As the white chocolate and condensed milk starts to melt, continually stir it with a fork so it blends then add the cream cheese, sugar, and peppermint extract.
Continue to stir for 8 to 10 minutes until mixture is fully melted and resembles thick frosting. Pour the melted mixture into a dish or pan coated with nonstick spray (8 x 8” recommended but I used a 6 x 9” this time) and allow it to cool for 6 hours or overnight.
Once the fudge has cooled and solidified, use a knife to separate the fudge on four sides from the pan or dish and place on a cutting board on wax paper. Cut the white chocolate fudge into 1” squares.
You can leave the white chocolate fudge plain for a simple and elegant presentation.
If you’re not a fan of mint, no worries! It’s equally as good if you skip the peppermint extract and prepare the recipe the same way. Instead, drizzle the white chocolate fudge with melted dark chocolate – beautiful and delicious!
They’re wonderful little nibbles to serve at a party or to give as gifts, especially this time of year. I guarantee you’ll be making many batches!