White Chocolate Raspberry Christmas Fudge
A sweet and tangy combination of creamy white chocolate and tart raspberry, perfect for festive occasions.
Ingredients
Fudge Base
- 2 cups white chocolate chips The primary ingredient for that creamy texture.
- 1 can sweetened condensed milk A must-have for that rich sweetness.
- ½ cup raspberry puree Adds that distinctive tart flavor.
- 1 teaspoon vanilla extract For a hint of aromatic sweetness.
- ¼ teaspoon salt To balance the sweetness.
- ½ cup chopped nuts (optional) Use walnuts or pistachios for added crunch.
Instructions
Preparation
- Gather your ingredients and measure them out.
- Line an 8x8 inch baking dish with parchment paper, ensuring some overhang for easy removal.
Cooking
- In a saucepan, melt the white chocolate chips and sweetened condensed milk over low heat, stirring gently to prevent burning.
- Once melted and smooth, remove from heat and let it cool slightly.
- Stir in the vanilla extract and salt.
- Fold in the raspberry puree gently for a swirl effect.
- If using, add chopped nuts and give a brief stir.
- Pour the mixture into the prepared baking dish and spread evenly.
Setting
- Refrigerate for 2-3 hours until set.
- Once set, lift the fudge out using the parchment overhang and cut into squares.
Notes
Store in an airtight container in the fridge or freezer. Thaw in the fridge overnight for serving.