Ingredients:

  • 3 cups (510g) 70% Dark Chocolate chips or chopped baking bars
  • 1 can (14 oz / 397g) Sweetened condensed milk
  • 1 tsp (5ml) Pure vanilla extract
  • 0.5 tsp (3g) Sea salt
  • 0.33 cup (80ml) Seedless raspberry preserves
  • 1 tbsp (15ml) Raspberry liqueur (optional)

Instructions:

  1. Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an inch of overhang on the sides to create a sling for easy removal.
  2. Combine the dark chocolate chips and the full can of sweetened condensed milk into a heavy saucepan.
  3. Set the heat to low and stir constantly with a silicone spatula until the mixture is smooth and glossy.
  4. Remove the pan from the heat and stir in the 1 tsp vanilla, 0.5 tsp sea salt, and the optional raspberry liqueur.
  5. Pour the chocolate base into the prepared pan and smooth the surface with a spatula.
  6. Warm the raspberry preserves (and liqueur if using) in the microwave for 10 seconds until fluid. Drop small dollops across the fudge surface.
  7. Use a toothpick or butter knife to drag the preserves through the chocolate in a figure-eight motion to create a marble effect. Let the pan sit on the counter for 30 minutes, then transfer to the fridge for at least 4 hours.