{"id":7231,"date":"2019-02-09T12:49:32","date_gmt":"2019-02-09T20:49:32","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=7231"},"modified":"2019-02-09T17:45:56","modified_gmt":"2019-02-10T01:45:56","slug":"raspberry-marshmallow-fudge","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=7231","title":{"rendered":"Raspberry Marshmallow Fudge"},"content":{"rendered":"

\"\"If there’s anything I can’t resist, it’s fudge. Though I usually like mine with lots of nuts, this time I left them out and added swirls of seedless raspberry jam and mini-marshmallows, and loved the results. Since this batch is going to a bake sale, I also left out the Chambord, but if you have a bottle of this delicious raspberry liqueur, add a splash at the end when you stir in the chocolate and marshmallow fluff for extra flavor.<\/p>\n

For Valentine’s Day, you can cut the fudge with a heart-shaped cutter. Or, if you have small silicone heart molds, use them – they work really well. Traditional square pieces are lovely too, of course.<\/p>\n

“Special” Instructions:<\/strong><\/p>\n

What I say<\/em>: Once fudge is firm, cut edges neatly with a very sharp knife. This will create attractive squares of fudge.<\/p>\n

What I mean<\/em>: Cut the edges off and eat them.<\/p>\n

\"\"<\/p>\n

This uses a pound of dark chocolate, but it makes a big batch of fudge. (4+ pounds.) I doubt you’ll find yourself with extra fudge, but if you do it can be wrapped tightly and frozen.<\/p>\n

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Raspberry Marshmallow Fudge<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes over 4 pounds of fudge. You will need a candy thermometer for this recipe.<\/div>\n
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Ingredients<\/div>\n