Raspberry and Orange Chocolate Fudge


  • 380g dark chocolate
  • 397g Condensed Full Cream Sweetened Milk
  • 60g chopped pecans
  • 1 dessertspoon grated orange zest
  • 30ml cream
  • 6oz seedless raspberry preserves
  • 350g white chocolate
  • 1/8 tsp orange juice
  • red food coloring (optional)


  1. Line a 20x20cm (8x8 in) square tin with baking parchment.
  2. Melt chocolate with condensed milk in a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange zest.
  3. Pour chocolate mixture into prepared pan and chill until firm.
  4. Once this layer is set, prepare the raspberry layer by combining the cream, white chocolate chips, and raspberry preserves in a saucepan and heat until melted, stirring constantly. Stir until smooth, then add the orange juice and a few drops of red food coloring, if desired.
  5. Allow the raspberry-white chocolate mixture to cool to lukewarm, then pour it over the chocolate fudge layer and smooth it in an even layer using a knife or an offset spatula.
  6. Return the fudge to the refrigerator to set, about 2-3 hours. To serve, cut into 1-inch squares.

<<< Back to Chocolates & Sweets

Theme Settings