White chocolate and raspberry fudge

White chocolate and raspberry fudge

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Impress your family and friends with this decadent white chocolate and raspberry fudge.

The ingredient of White chocolate and raspberry fudge

  1. 395g can Nestlu00e9 sweetened condensed milk
  2. 1 cup (220g) caster sugar
  3. 125g butter, chopped
  4. 2 tablespoons glucose syrup
  5. 200g Nestlu00e9 Bakers choice white chocolate melts
  6. 1/2 cup (70g) slivered almonds, toasted
  7. 1/3 cup (110g) Cottees raspberry jam

The instruction how to make White chocolate and raspberry fudge

  1. Grease and line a 20cm square cake tin with baking paper, allowing the sides to overhang.
  2. Place condensed milk, sugar, butter and glucose syrup in a medium saucepan over low heat. Cook, stirring, for 8 minutes or until the sugar dissolves and mixture is smooth and glossy.
  3. Increase heat to medium-low. Bring to a very gentle simmer. Cook, stirring, for 6-8 mins or until mixture thickens. Remove from heat. Quickly stir in the melts until smooth. Stir in almonds. Pour mixture into prepared tin. Spoon dollops of jam over the fudge and use a skewer to swirl it through.
  4. Cool fudge to room temperature. Place in the fridge for 4 hours or until firm. Cut into pieces.

Nutritions of White chocolate and raspberry fudge

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calories: https://schema.org
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