Ingredients
Equipment
Method
- Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to use as handles.
- In a small saucepan, combine raspberries and sugar. Cook over medium heat for 5-7 minutes, mashing the berries, until the sauce thickens. Strain through a fine-mesh sieve to remove seeds and set aside to cool.
- In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until fully melted and smooth. Remove from heat.
- Stir the vanilla extract and salt into the white chocolate mixture. Pour evenly into the prepared pan.
- Dollop the cooled raspberry sauce over the fudge. Use a knife or toothpick to gently swirl the sauce into the white chocolate to create a marbled effect.
- Refrigerate for at least 4 hours, or until the fudge is completely firm.
- Lift the fudge from the pan using the parchment paper handles. Cut into small squares with a sharp knife and serve.
Nutrition
Notes
Tip 1: Use high-quality white chocolate for the best flavor and smoothest texture.
Tip 2: Don't overheat the white chocolate mixture, as it can become grainy or seize.
Tip 3: For perfectly clean cuts, run your knife under hot water and wipe it dry between each slice.
Tip 2: Don't overheat the white chocolate mixture, as it can become grainy or seize.
Tip 3: For perfectly clean cuts, run your knife under hot water and wipe it dry between each slice.