This homemade fudge is absolutely delicious and works on the classic flavour combination of raspberry and white chocolate! The flavour of sharp raspberry against the sweet and creamy white chocolate is a match made in heaven, and works particularly well in this fudge recipe.
Check out the colour contrast too. Those flecks of freeze dried raspberries sat alongside the white chocolate stars and the background fudge colour makes this homemade confectionary particularly pretty and great for a homemade food gift this Christmas. And if that wasn’t enough, this homemade fudge is made even more special with the subtle colour difference when the fudge pieces are viewed on their side.
I’m sure you’ll be pleased to hear that this colour effect isn’t as a result of labouriously boiling two pans of hot malten fudge. Not at all! The soft pink layer is thanks to seedless raspberry jam. It’s as simple as that. Half of the boiled fudge mixture is poured into the prepared brownie tin before a generous amount of raspberry jam is added to the remaining fudge to create a soft pink hue which contrasts prettily against the creaminess of the base layer.
Now, although I love the ease and simplicity of microwave fudge, like my Chocolate Orange Fudge, I do particularly enjoy the traditional method of making fudge (though less so being splashed with the hot malten sugar – note to self, wear an oven mitt next time!) I must admit that it wasn’t until I made my Traditional Vanilla Fudge with a digital thermometer that my fudge making confidence grew. Until that personal landmark moment I’d struggled to find the setting point when making fudge. Either the thermomenter wanted to constantly slide down the pan resulting in false readings being taken from the bottom of the pan, or the side gauge was difficult to read and often steamed up. I’ve also failed miserably to test the fudge using the cold water test where small amounts of the boiled sugar is dropped into a glass of water for it to be tested by touch. Our digital CDN sugar thermometer made fudge making far easier. Dare I say that I’ve not had a failed batch since using it! (Though I’ve probably jinxed myself now!) The thermometer locks into position once attached to the rim of the pan and because it’s digital it’s far easier to know when the desired temperature has been reached. To be perfectly honest, unless you’re very familar with making fudge, I really would suggest using a digital thermometer when making traditional fudge. It dramatically increases the chance of success. (Note: the digital thermometer linked to is the one I use. The link is not an affiliate link, but rather a guide as to what may be useful if you’re on the look out for one).
Fudge, in my opinion, makes a great gift for those with a sweet tooth. May be your child’s teacher would appreciate a small bag of homemade fudge simply packaged in a celophane bag finished with a pretty ribbon; perhaps it’d be a nice way to thank your neighbour who may have been particularly helpful over the past few months; maybe a friend or family member is a fan of this sweet confectionary and would appreciate some boxed up as a small stocking filler gift this Christmas…… Or if non of the above apply, simply treat yourself, after all you deserve it!
In fact, Mr E shared a batch of this Raspberry and White Chocolate Fudge with his work colleagues last week. They soon made short work of it, describing it as being better than shop bought fudge!
Here’s how to make Homemade Raspberry & White Chocolate Fudge.
it is pretty. It’s perfect packaged up as a gift for loved ones or
offered to guests as party nibbles.
Prep time: 5 mins Hands on time: about 40 mins Yield: approx 50 pieces
Large heavy based pan, which holds a volume of at least 3L
Digital Sugar Thermometer
20cm x 20cm Brownie Tray (or similar)
For the Fudge
- 400ml Double Cream
- 135ml Milk
- 135g Unsalted Butter
- 600g Caster or Granulated Sugar
- Pinch of Salt
- 140g White Chocolate, chopped into small pieces
- 60g Raspberry Jam (seedless)
To decorate the Fudge
- 3 – 4g (about a half tube) Freeze Dried Raspberry pieces
- 15 – 20g White Chocolate Stars
a) Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself. b) Keep animals, children and other vulnerable people out of the way when making fudge. c) When heating the mixture and waiting for it to reach 116C / 241F it will feel as though the temperature is stuck at around 104C / 220F for ages, but it will eventually move and will then increase comparitively rapidly. c) Once portioned, store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for upto 3 weeks if stored in the fridge.