Ingredients
Scale
- 2 cups chocolate chips (dark or milk)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup raspberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line an 8-inch square baking pan with parchment paper.
- In a saucepan over medium heat, combine chocolate chips and sweetened condensed milk, stirring until melted and smooth.
- Remove from heat and stir in vanilla extract and salt.
- Pour half of the chocolate mixture into the prepared pan and spread evenly.
- Spoon raspberry puree over the chocolate layer, then swirl gently with a toothpick.
- Pour the remaining chocolate mixture on top and spread evenly.
- Refrigerate for at least 2 hours until set.
- Once set, lift the fudge out of the pan and cut into squares. Enjoy!
Notes
For a vegan version, use dairy-free chocolate chips and coconut milk instead of sweetened condensed milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 27g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
