This is a recipe I’ve been trying to get right for a while. I’ve made it with raspberry sauce in it; too runny. I’ve made it with less chocolate; doesn’t set right. In fact this recipe is the fourth attempt, but you can be assured it works! And… it is decadently delicious! Seriously yum :)
2 x 375g white chocolate melts
2 x 395g can condensed milk
4 teaspoons dried raspberry powder (plus extra for dusting, about 1 tablespoon)
2 teaspoons raspberry essence
2 teaspoons vanilla essence
Grease and line a 20 x 20 cm tin.
Melt one lot of chocolate together with one can of condensed milk in a saucepan, stirring constantly to prevent burning. Once the all the chocolate has melted stir in the vanilla essence. Pour into the prepared tin.
In another saucepan melt together the second lot of chocolate and condensed milk. Stir through the dried raspberry powder and the raspberry essence.
Pour on top of the vanilla fudge mixture.
Dust the top of the fudge with extra dried raspberry powder.
Cover with cling film and refrigerate until set, preferably over night.
Once set cut into small squares.
*Dried fruit powders can be found in speciality food stores. As an alternative, you can use 1 teaspoon of raspberry essence and 1 of red food colouring. You could also mix through frozen raspberries; defrost and drain off excess liquid before using them.