Raspberry Fudge Balls Recipes

RASPBERRY FUDGE BALLS

Steps:

• In a microwave or heavy saucepan,melt chocolate chips,stir until smooth.
• Cool slightly.
• In a mixing bowl beat the cream cheese and melted chocolate until smooth.
• Stir in the wafer crumbs and jam.
• Referigerate for 4 hours or until firm.
• Shape into 1 inch balls,roll in almonds.
• Store in airtight container in the refrigerator.

RASPBERRY FUDGE BALLS

Steps:

• 1. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
• 2. In a small bowl, beat cream cheese and melted chocolate until smooth and blended. Stir in wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1 - in. balls; roll in almonds. Store in airtight container in the refrigerator.

NORMA'S RASPBERRY FUDGE BALLS

Steps:

• 1. Melt the chocolate pieces either in the microwave in a bowl for 30 seconds at a time; take out and stir after each heating until melted or in a double boiler pan. Stiring often until melted.
• 2. In a mixing bowl combine cream cheese and chocolate, mixing until well blended.
• 3. Stir in crumbs and preserves and mix well.
• 4. Cover bowl with plastic wrap and place in refrigerater to chill for several hours or overnight.
• 5. Remove from refrigerater and shape into one inch balls.
• 6. Roll each ball in either the almonds, walnuts, cocoa powder or powdered sugar. A variety of coatings make a pretty presentation.

RASPBERRY FUDGE BALLS

Steps:

• In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool slightly. In a mixing bowl, beat the cream cheese and melted chocolate until smooth. Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator.

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until 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-in. squares. Store in an airtight container in the refrigerator.