This homemade Raspberry & White Chocolate Fudge is as delicious as it is pretty. It's perfect packaged up as a gift for loved ones or offered to guests as party nibbles.
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 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 thermometer 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. And so i recommend you purchase a good digital thermometer. Dare I say that I've not had a failed batch since using one! (Though I've probably jinxed myself now!)
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!
Here's how to make Homemade Raspberry & White Chocolate Fudge.
Raspberry & White Chocolate Fudge
- large heavy based pan which holds a volume of at least 3l (5pts)
- sugar thermometer
- 20cm (8in) square cake tin
- baking parchment
For the Fudge
- 400 ml (14floz) double cream (heavy cream)
- 125 ml (4floz) milk
- 125 g (4oz) butter
- 600 g (1lb 5oz) caster sugar
- 150 g (5oz) white chocolate, chopped into small pieces
- 60 g (2½oz) seedless raspberry jam
- 1 tablespoon freeze dried raspberry pieces
- White chocolate stars to sprinkle
- Lightly grease and line a 20cm (8in) square shallow cake tin.
- Place 400ml (14floz) double cream, 125ml (4floz) milk, 125g (4oz) butterand 600g (1lb 5oz) sugar into a large heavy based pan. Place over a low heat to heat gently stirring constantly until combined and all the sugar has dissolved.
- Increase the heat and while still continuing to stir constantly bring to the boil then boil until the mixture reaches 116℃ / 241℉ (soft ball stage).
- Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110℃ / 230℉. This will only take a couple of minutes.
- Beat the mixture with the wooden spoon vigorously until no longer shiny. Add the white 150g (5oz) white chocolate. Mix until the white chocolate has completely melted. Pour half of the mixture into the prepared tin. Smooth it into the corners.
- Add 60g (2½oz) seedless raspberry jam to the fudge remaining in the pan. Beat together well until well combined. Pour the raspberry flavoured fudge over the top of the first layer. Gently encourage it into the corners of the tin.
- Generously sprinkle the freeze dried raspberry pieces over the top of the fudge. With the back of a teaspoon apply a small amount of pressure to ensure the raspberry pieces have ‘stuck’ to the fudge. Top with the white chocolate stars. Place them in position one by one and carefully give them a gently push to ‘stick’ them to the fudge. Once the stars are in place avoid moving them as they will lose their shape.
- Set aside to cool at room temperature for at least three hours to firm up. Remove the fudge from the tin and use a sharp knife to slice the fudge into bite sized pieces.