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Raspberry & white chocolate fudge

The soft, creamy, lemon meringue fudge I made recently went down such a treat that I had to make more, so with my new Tala candy thermometer in duck egg blue I made raspberry and white chocolate...

A soft, creamy fudge swirled with a winning flavour combo of fresh raspberries and white chocolate chips...

You must use a candy thermometer as making fudge is an exact science.
You can use a heavy based saucepan if you do not have a jug.
Remember the mixture gets very hot, so please take care.

Gluten Free

24 Pieces


Raspberry & white chocolate fudge

  1. Line a 20cm (8") square pan with baking parchment

  2. Place the raspberries, butter, sugar, cream and condensed milk in a heavy based jug

  3. Stir using a wooden spoon over low heat until sugar has dissolved

  4. Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan

  5. Place candy thermometer in jug and leave until mixture heats to "soft ball", 240 deg F

  6. Remove from heat

  7. Using an electric whisk or food mixer, beat mixture for about 15 minutes until it loses its gloss and starts to lightly crumble

  8. Add white chocolate chips and beat mixture for about two minutes until well mixed

  9. Place mixture into prepared pan and push down so the fudge is an even layer

  10. Leave to set for a few hours

  11. Cut into small squares

  12. Store in airtight container in fridge


Raspberry & white chocolate fudge

See more...

Handmade fudge
Making raspberry fudge
Raspberry & white chocolate fudge
raspberry & white chocolate fudge


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