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White Chocolate and Raspberry Fudge

This super easy and quick fudge recipe works great for any occasion and is versatile with the chocolate you use. You can also try making it with our Milk Chocolate Couverture Drops and freeze dried strawberries.

Makes: One 23x23cm square tin or 30 pieces of fudge.



Line cake tin with baking paper.

Place white chocolate and condensed milk in a large saucepan. Heat on a medium heat mixing continuously until fully combined.

Immediately put half the mixture in thelined tin. Sprinkle half the raspberry crumble and then add the rest of the fudge mixture on top. Put the rest of the raspberry crumble on top.

Place in the fridge for 4 hours.

Once completely set, using a sharp knife cut into equal pieces.

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