Ingredients
Equipment
Instructions
- In a small saucepan, combine raspberries and sugar. Cook over medium heat, mashing the berries, until they break down and the sauce thickens (5-7 minutes). Strain through a fine-mesh sieve to remove seeds. Let it cool.
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan, combine chopped white chocolate, sweetened condensed milk, and butter. Melt over low heat, stirring constantly until completely smooth. Do not let it boil.
- Remove the fudge base from the heat. Stir in the vanilla extract and salt. Pour the mixture into the prepared pan. Dollop the cooled raspberry puree over the fudge. Use a knife or toothpick to create swirls. Do not overmix.
- Refrigerate the fudge for at least 4 hours, or until completely firm.
- Lift the fudge out of the pan using the parchment paper. Cut into 36 small squares and serve.
Notes
Use a high-quality white chocolate bar for the best melting and creamiest texture.
Do not substitute sweetened condensed milk with evaporated milk, as the fudge will not set.
Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Do not substitute sweetened condensed milk with evaporated milk, as the fudge will not set.
Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
