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.