A delicious dark chocolate fudge filled with a luxuriously, creamy raspberry fondant.
Someone’s been making fudge again. That’d be me. Chocolate Fudge. With Raspberry Cream. Yum!.
I really love making fudge. Simple fudge, I mean. This is not real chocolate fudge, I know, so no hate mail please. This is the easy chocolate fudge you make with condensed milk, butter, sugar and chocolate and the most difficult part of the whole recipe is standing and stirring it for 10 minutes 🙂 When I master REAL fudge, you will be the first to know. I promise.
That all being said, this chocolate fudge is almost as good as the real thing. Pretty dang close to the chocolate fudge I have purchased from actual fudge-people in the fudge-know.
The inspiration for this fudge came from some freeze-dried raspberries I had bought. They were really yummy but they are not the most budget friendly of ingredients. I realised from this that the freeze-dried raspberries were always just going to be used to top things with. They work great crumbled up as a topping on cakes, cupcakes, ice cream and, as it turns out, chocolate fudge.
But crumbled up raspberries on top of chocolate fudge wasn’t enough. So I decided to make some Raspberry Cream to go in between two layers of fudge. The raspberry cream is the type of filling that you get in filled chocolates (incidentally filled chocolates are yet another recipe swirling through my food filled brain, just itching to reach the dizzying heights of the smaller percentage that actually make it out of my brain and into my kitchen – phew! – yep that’s what it’s like in there).
Anyway, raspberry cream. Yum. Chocolate fudge. Yum. You really have to try this recipe. Kids will love it, adults do love it (I know because I have a wonderful test audience in my family and friends). And I found that this wasn’t as super sweet as I thought it would be. It’s really quite moreish.
Now foodie friends, go forth and stir 🙂
For the Raspberry Cream
- 60 g unsalted butter, softened
- 3 tablespoons corn syrup or glucose - (note 1)
- pinch salt
- 3 ½ cups icing sugar
- 3-4 tablespoons raspberry puree (made from about ½ cup frozen or fresh raspberries, just pureed with a blender) - (note 1)
- 1/2 teaspoon vanilla extract
For the Chocolate Fudge
- 1 can (395g) sweetened condensed milk
- 1 cup light brown sugar
- 2 tablespoons light corn syrup or glucose - (note 1)
- 2 tablespoons golden syrup - (note 1)
- 125 g butter
- 200 g dark chocolate, chopped
- A handful of freeze-dried raspberries
- A handful of chocolate chips
- Start with the raspberry cream filling. In a stand mixer, beat together the butter, syrup and salt. Add half of the icing sugar and beat until light and fluffy. Now add the raspberry puree (add to taste 3-4 tablespoons but more puree will mean a less firm fondant cream at the end). Add the vanilla as well and beat until incorporated. Now add the remaining sugar bit by bit until it reaches the desired consistency (more sugar will mean a more firm fondant cream but also a much sweeter fondant cream)
- Line a baking tray approximately 20cm x 30cm (the same one you will use to put the fudge in) with some plastic wrap. Turn the raspberry cream out onto the plastic wrap and spread it as much as possible to the edges and corners. Lay another piece of plastic wrap on top and use this to help you push the mixture to the edges and flatten it out into an even layer. Keeping it wrapped in the plastic, remove from the baking tray and lay flat in the freezer while you make the fudge.
- Grease and line the baking tray with baking paper.
- Melt the chocolate in the microwave on 30 second bursts, stirring well between each. Once it is melted put it aside until needed.
- Put the condensed milk, sugar, syrups and butter into a high sided saucepan over low heat. Stir constantly for 6-8 minutes until the sugar has dissolved, butter melted and the mixture looks smooth. Increase the heat to medium-low and bring the mixture to a simmer stirring constantly for another 6-8 minutes until the mixture is very thick and starting to show the clean saucepan beneath when stirred from the sides.
- Remove the pan from the heat and stir in the melted chocolate. It may start to look a bit grainy but just keep beating it quickly until it all looks smooth again.
- Pour half the chocolate fudge mixture into the prepared tin. Take the raspberry cream from the freezer and remove one side of the plastic wrap. Lay it over the top of the first layer of fudge and gently pull the other piece of plastic wrap away. You can use the plastic wrap to help you push it into all the corners and edges. Now, pour the rest of the fudge on top of the raspberry cream and use a spoon or offset spatula to spread it out smooth as quickly as possible as the cold fondant will be setting that fudge very quickly.
- Note: the fudge does set quickly so if the second half has firmed up at all in the saucepan while you were laying over the raspberry cream, just stir it over low heat again until it loosens up enough to spread again.
- Top with crumbled up freeze-dried raspberries and chocolate chips.
- Allow to set in the fridge for 3-4 hours. I found it was easier to slice but using a sawing action first, before cutting straight down into the fudge. This way the fudge didn't crack over and the raspberry cream didn't ooze out.
- I use a standard Australian 20ml tablespoon