chocolate raspberry fudge

2^1/2 cups semisweet chocolate chips
1 can sweetened condensed milk
2 tablespoons raspberry syrup
1 teaspoon pure vanilla extract
^1/8 teaspoon salt
2 cups fresh raspberries

1. In a saucepan, melt chocolate over medium-low heat. Stir in condensed milk, raspberry syrup, vanilla and salt. Continue to cook, stirring, until smooth.

2. In a greased 8-inch square baking pan, with butter or cooking spray, evenly distribute half of the raspberries.

3. Pour the chocolate fudge over the fruit, pressing it gently into the sides of the pan. Top with the remaining raspberries, pushing slightly into the fudge. Cover and refrigerate for 1 to 2  hours before serving.