Dark Chocolate Raspberry Fudge

I can't believe I forgot to make this post! This is such an amazing recipe and so easy too. I've made it twice already and it never lasts long once I offer it to people. I'm not a nutty person, no matter what you may hear otherwise, so I love finding a recipe for fudge that doesn't include nuts.

• 1 package (10-12 oz) white baking chips
• 1 tsp butter, softened
• 3 cups dark chocolate chips
• 1 can (14 oz) sweetened condensed milk)
• 1/4 cup raspberry liqueur
• 1/8 tsp salt

Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-inch square pan with foil; grease foil with butter. 

In a large, microwavable bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 1 minute; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liquer and salt. Add white baking chips; stir until just partially melted. Spread into prepared pan. Refrigerate 1 hour, or until firm. 

Using foil, lift fudge out of pan. Remove foil, cut fudge into 1-inch squares. Store in an airtight container in the refrigerator. 

NOTES: I don't usually end up leaving the white chips in the freezer the whole time. I just let them chill while I do the rest of the recipe and then stir them in when needed. 

Remember, if you ever burn your chocolate while microwaving it, you can add a tiny bit of vegetable oil to revive it. I had to do this because the recipe originally called for you to heat it 2 minutes in the microwave and our microwave is apparently really hot. I slightly burnt it, but no one would ever know after I put the oil in. 

Trust me, you only need thin, small pieces of this fudge. I don't know the calorie count, but just one piece will send you over the edge into a sugar coma.

Makes 3 pounds

Total time: 20 minutes plus freezing/cooling

Recipe from Taste of Home