Baking & Desserts
White Chocolate & Raspberry Fudge
Prep 15 mins. /Cook 20 mins.
1 x 20cm tray
Easy
White Chocolate & Raspberry Fudge
Method
- Butter a 20cm square tin and line with baking paper.
- In a large saucepan, combine the cream, caster sugar, liquid glucose/corn syrup and vanilla. Place over low – medium heat and stir occasionally until the sugar has completely dissolved.
- Increase heat to medium – high and bring the mixture to a rolling boil. Stir occasionally to prevent the mixture from catching on the bottom of the saucepan and until the mixture reaches 113°C on a sugar thermometer (soft ball stage).
- Remove from the heat. Add the chopped white chocolate and butter, then whisk for 2 – 3 minutes until the butter and chocolate are melted and the mixture thickens slightly.
- Pour fudge into the prepared tin and smooth the surface. Scatter the top with raspberries. Place into the refrigerator for 6 hours or overnight. Cut into small squares and serve.
IN THIS RECIPE
Unsalted Butter
This versatile all-rounder gives you control of seasoning in the kitchen. We know that unsalted butter and everyday baking are a perfect match. But you don't have to relegate unsalted butter to only the world of sweet cooking. This pure unsalted butter is perfect for everyday cooking where you want to have control over the seasoning. Expertly crafted from one natural ingredient, Australian cream. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Baking & Desserts recipes
Forgotten to soften the butter?
Grate butter coarsely, spread onto baking paper and stand for 10 minutes before using. Alternatively chop into 2cm cubes, microwave on 30% power in 10 second bursts until just softened.