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Raspberry Swirl Fudge Recipe

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3.8 from 8 reviews

This Raspberry Swirl Fudge is a decadent and easy-to-make treat combining rich dark chocolate, creamy peanut butter, and fresh raspberries swirled together for a beautiful and delicious dessert. Perfectly sweet with a hint of tartness and an optional touch of flaky sea salt for contrast, this fudge is chilled to set and served in small squares, ideal for satisfying your chocolate cravings with a fruity twist.

Ingredients

Fudge Base

  • 1 cup dark chocolate chips or a bar (chopped)
  • 1 tsp unrefined organic coconut oil
  • 1/2 cup all-natural peanut butter (or any nut or seed butter of your choice)

Raspberry Swirl

  • 1 cup fresh raspberries

Optional Topping

  • Flaky sea salt for topping

Instructions

  1. Prepare the Pan: Line a loaf pan with parchment paper to ensure easy removal of the fudge after it sets.
  2. Cook Raspberries: In a small saucepan over medium heat, add the fresh raspberries. Use a fork to lightly mash them and stir occasionally. Bring to a low simmer and cook for about five minutes. Remove from heat and set aside.
  3. Set up Double Boiler: In a separate medium saucepan, add water and bring it to a brisk simmer over medium heat. Then turn the heat to low and place a heat-safe bowl on top, making sure the bowl does not touch the water to avoid direct heat.
  4. Melt Chocolate: Add the chopped dark chocolate and coconut oil to the heat-safe bowl. Whisk frequently until the chocolate is completely melted and smooth.
  5. Add Peanut Butter: Stir the peanut butter into the melted chocolate mixture, whisking until the mixture is smooth and fully combined.
  6. Combine and Swirl: Pour the melted chocolate and peanut butter mixture into the prepared loaf pan. Spoon dollops of the mashed raspberries on top. Using a toothpick or skewer, gently swirl the raspberries into the chocolate mixture to create a marbled effect.
  7. Add Optional Topping: Lightly sprinkle flaky sea salt over the top if desired, to enhance the flavor with a subtle salty crunch.
  8. Chill to Set: Refrigerate the fudge for at least two hours to allow it to firm up completely.
  9. Serve and Store: Once set, cut the fudge into small squares. Enjoy immediately or wrap leftovers tightly and store in the refrigerator for up to one week or freeze for up to two months.

Notes

  • Use any nut or seed butter in place of peanut butter to suit dietary preferences or allergies.
  • Fresh raspberries can be substituted with frozen raspberries if fresh are unavailable; just thaw before using.
  • If you prefer a sweeter fudge, consider adding a teaspoon of honey or maple syrup to the chocolate mixture before pouring into the pan.
  • Ensure the heat-safe bowl does not touch the simmering water to prevent chocolate from overheating and seizing.
  • For easier cutting, warm the knife slightly under hot water and dry before slicing the fudge.

Find it online: https://lauracooks.com/raspberry-swirl-fudge-recipe/