More Great Recipes: Candy | Chocolate | Christmas | Easter

Raspberry Fudge

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


3/4 cup (1 1/2 sticks) margarine or butter
1 5-ounce can (2/3 cup) evaporated milk
1 7-ounce jar Marshmallow Cream
1/3 cup seedless raspberry jam
2 3/4 cups sugar
1 12-ounce package semi-sweet chocolate chips
1 cup chopped nuts - optional
1 teaspoon vanilla extract
10 drops Raspberry Flavoring

Lightly grease a 13-x9-inch or 9-inch square pan.

Mix margarine or butter, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.

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.

Gradually stir in chocolate chips until melted. Remove from heat.

Add all remaining ingredients and mix well.

Pour into prepared pan.

Cool at room temperature.

When cooled, cut into squares.

Makes about 3 pounds

Pairs Well With


This version makes a nice soft fudge, rich in raspberry flavor.

I think I am going to have to try this with one change, using white chocolate. Thanks for the recipe.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls