Raspberry Fudge Sauce Recipes

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Steps:

• Combine over low heat until melted.
• Serve over ice cream or whatever.
• Garnish with whole raspberries.

Steps:

• In a small mixing bowl stir together the cocoa powder, granulated sugar, and brown sugar.
• Set aside.
• In a heavy medium saucepan heat whipping cream and butter over low heat until butter is melted, stirring constantly.
• Cook and stir over medium heat about 3 minutes or until mixture bubbles around edges.
• Add sugar mixture.
• Cook, stirring constantly, for 1-2 minutes more or until sugar is dissolved and mixture is smooth and thickened.
• Remove from heat.
• Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted.
• Pour sauce into clean, dry half-pint jars.
• Seal with a lid.
• Store in the refrigerator for up to 1 week.
• Include directions with jar: heat sauce before serving.