Kirbie's Cravings

2 Ingredient Raspberry Chocolate Fudge

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This raspberry chocolate fudge is smooth and creamy. It needs just 2 ingredients and is easy to make. You donโ€™t need a candy thermometer to make it. The fudge takes only about 5 minutes to prepare and it stores well. It can also be easily customized or decorated for gifting.
Raspberry Chocolate Fudge pieces on a white plate

Raspberries and chocolate go so well together and I love combining them to make this fudge. I love how easy it is to make this fudge and you can also decorate it for gifting. You only need two basic ingredients to make it.

Ingredients

  • Milk chocolate chips
  • Raspberry spread or preserves

Milk chocolate chips: This fudge works best with milk chocolate. It can also work with semisweet chocolate but the fudge wonโ€™t be quite as creamy and is a little crumbly. We donโ€™t recommend using dark or white chocolate. Dark chocolate will make the fudge too firm and crumbly. The chocolate will not set with white chocolate.

Raspberry spread: The key to getting a concentrated raspberry flavor and a soft fudge is using raspberry spread or raspberry preserves. Raspberry spread is very thick and concentrated which gives the fudge a good raspberry flavor and also keeps the chocolate soft and creamy. We recommend using a traditional raspberry spread made with just raspberries, sugar and pectin.

How to Make Raspberry Fudge

  • Melt chocolate chips until smooth. Stir in raspberry spread until it is evenly mixed in. Working quickly, transfer the fudge mixture to your prepared baking pan. Then place into the fridge or freezer until set.
  • Once the fudge is set, cut into small pieces.

Fudge Texture

This fudge is soft and creamy, with little bits of raspberries and raspberry seeds mixed throughout.

Soft and creamy Raspberry Chocolate Fudge

Expert Tips

  • I recommend making the fudge with milk chocolate. The fudge is too crumbly with dark chocolate and too soft with white chocolate. Also, avoid using chocolate that doesnโ€™t contain dairy or a dairy substitute because the chocolate will not be as creamy without dairy or a dairy substitute.
  • For even more raspberry flavor you can sprinkle some crumbled freeze dried raspberries on top or into the batter.
  • Make sure to work quickly to transfer the fudge mixture to your prepared baking pan because it will start to cool and thicken soon after you add the raspberry spread.
  • You can double the recipe and put it into an 8 inch square pan if you want to make more fudge to feed a larger group.

Raspberry Chocolate Fudge with freeze dried raspberries on top

More Fudge Recipes

2 Ingredient Raspberry Chocolate Fudge

Servings: 21 pieces
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This raspberry chocolate fudge is so smooth and creamy, with little bits of raspberry mixed throughout. It's an easy fudge to make with just 2 ingredients and five minutes to prepare.

Ingredients

  • 1 1/2 cups (258 g) milk chocolate chips see note before starting
  • 1/2 cup (148 g) raspberry spread or raspberry preserves

Instructions

  • Line the bottom of an 8 x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
  • Add chocolate chips to a large microwave-safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula until the chocolate is completely melted and smooth.
  • Add in raspberry spread and mix with a spatula until it is just evenly incorporated. Working quickly, transfer your mixture to your prepared loaf pan. You do want to work quickly because the mixture starts to thicken and cool soon after the spread is added.
  • Spread the fudge mixture evenly across the pan. If desired, you can make a wavy pattern on the surface for decoration. Place fudge into fridge or freezer until set. Mine took about 30 minutes in the freezer and 1-2 hours in the fridge.
  • Once set, cut the fudge with a large sharp knife into 1 inch squares. If the fudge is too firm, you can let it come to room temperature for a few minutes before cutting. Store uneaten fudge in an airtight container in the fridge or freezer.

Notes

  • Chocolate chips note: Avoid chocolate that doesn't contain lechitin and either dairy or a dairy substitute. Those ingredients help keep the chocolate creamy. Without them, the fudge will be very crumbly and firm. We don't recommend using brands like Enjoy Life which doesn't contain any lecithin or dairy.
  • I used Hershey's milk chocolate chips.
  • Raspberry spread note: Use a raspberry spread that is made of raspberries, sugar and pectin. Avoid spreads with added juice or water that can make the consistency too liquidy. The fudge is quite sweet. I recommend using a lower sugar raspberry spread so the fudge is not too sweet. I used Whole Foods Organic Raspberry Spread.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • I also sprinkled a little bit of crumbled freeze dried raspberries on top of my fudge for decoration.

Nutrition

Serving: 1piece, Calories: 80kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Sodium: 8mg, Sugar: 11g, NET CARBS: 11

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

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    2 comments on โ€œ2 Ingredient Raspberry Chocolate Fudgeโ€

    1. What makes this fudge? Surely itโ€™s just raspberry chocolate.

      • Chocolate fudge is made with cocoa, sugar, butter and milk or cream. Dark chocolate already contains cocoa, sugar and milkfat so we are using those ingredients from the dark chocolate to make the fudge. In addition, the raspberry jam is a thick puree which helps keep the dark chocolate from completely solidifying again, so that it stays in a soft creamy form.

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