• Cooking Time:
  • Servings:
  • Preparation 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


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

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