Hand made 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...

Raspberry & white chocolate fudge (makes 24 pieces)

Ingredients

• 150g fresh raspberries
• 75g (3oz) unsalted butter
• 700g granulated sugar
• 200ml (7 fl oz) double cream
• 200ml condensed milk
• 100g white chocolate chips

Cooking instructions

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

Tips...
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.



Have a sweet day!