Chocolate Raspberry Fudge

Chocolate Raspberry Fudge

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat0
Total Fat3 g5% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg1% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat0
Total Fat3 g5% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg1% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 2-1/4 cups sugar
  • 1/2 cup evaporated milk plus 2 tablespoons (5-oz. can)
  • 1/4 cup butter or margarine (1/2 stick)
  • 1-2/3 cups HERSHEY'S Raspberry Chips (10-oz. pkg.)
  • 1 jar marshmallow creme (7 oz.)
  • 1 teaspoon vanilla extract

Directions

  • 1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil lightly.
  • 2. Stir together sugar, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat; gradually add raspberry chips, stirring until melted. Add marshmallow creme and vanilla; stir until smooth. Pour into prepared pan; cool until firm.
  • 3. Use foil to lift fudge out of pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in cool, dry place. About 4 dozen pieces or about 2 pounds.
  • NOTE: For best results, do not double this recipe.

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