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Tuesday, 6 December 2016

Homemade Raspberry & White Chocolate Fudge

This pretty and delicious homemade fudge is perfect packaged up as a gift for loved ones or offered to guests as party nibbles.  

Homemade Raspberry and White Chocolate Fudge, with it pretty colour contrasts and a classic flavour combination.

This homemade fudge is absolutely delicious and works on the classic flavour combination of raspberry and white chocolate!  The flavour of sharp raspberry against the sweet and creamy white chocolate is a match made in heaven, which works particularly well in this fudge recipe.

Check out the colour contrast too.  Those flecks of freeze dried raspberries sat alongside the white chocolate stars and the background fudge colour makes this homemade confectionary particularly pretty and great for a homemade food gift this Christmas.   And if that wasn't enough, this homemade fudge is made even more special with the subtle colour difference when the fudge is viewed on its side.


Homemade Raspberry and White Chocolate Fudge, with it pretty colour contrasts and a classic flavour combination.

I'm sure you'll be pleased to hear that this colour effect isn't as a result of labouriously boiling two pans of hot malten fudge.  Not at all!  The soft pink layer is thanks to seedless raspberry jam.  It's as simple as that.  Half of the boiled fudge mixture is poured into the prepared brownie tin before a generous amount of raspberry jam is added to the remaining fudge to create a soft pink hue which contrasts prettily against the base layer. 

Homemade Raspberry and White Chocolate Fudge, makes a lovely gift for loved ones.

Now, although I love the ease and simplicity of microwave fudge, like my Chocolate Orange Fudge,  I do particularly enjoy the traditional method of making fudge  (though less so being splashed with the hot malten sugar - note to self, wear an oven mitt next time!)   I must admit that it wasn't until I made my Traditional Vanilla Fudge with my digital thermometer that my fudge making confidence grew.  Until that personal landmark moment I'd struggled to find the setting point when making fudge.  Either the thermomenter wanted to constantly slide down the pan resulting in false readings being taken from the bottom of the pan, or the side gauge was difficult to read and often steamed up.  I've also failed miserably to test the fudge using the cold water test where small amounts of the boiled sugar is dropped into a glass of water for it to be tested by touch.   Our digital CDN sugar thermometer made fudge making far easier.  Dare I say that I've not had a failed batch since using it! (Though I've probably jinxed myself now!)  The thermometer locks into position once attached to the rim of the pan and because it's digital it's far easier to know when the desired temperature has been reached.   To be perfectly honest, unless you're very familar with making fudge, I really would suggest using a digital thermometer when making traditional fudge.  It dramatically increases the chance of success.  (Note: the digital thermometer linked to is the one I use.  The link is not an affiliate link, but rather a guide as to what may be useful if you're on the look out for one).  
       
Homemade Raspberry and White Chocolate Fudge, makes a lovely gift for loved ones.

Fudge, in my opinion, makes a great gift for those with a sweet tooth.  May be your child's teacher would appreciate a small bag of homemade fudge simply packaged in a celophane bag finished with a pretty ribbon; perhaps it'd be a nice way to thank your neighbour who may have been particularly helpful over the past few months; maybe a friend or family member is a fan of this sweet confectionary and would appreciate some boxed up as a small stocking filler gift this Christmas......  Or if non of the above apply, simply treat yourself, after all you deserve it!        

Homemade Raspberry and White Chocolate Fudge, is perfect for party nibbles.

In fact, Mr E shared a batch of this Raspberry and White Chocolate Fudge with his work colleagues last week.  They soon made short work of it, describing it as being better than shop bought fudge!

Let's get to it and make Homemade Raspberry & White Chocolate Fudge.



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Raspberry & White Chocolate Fudge
This pretty and delicious homemade fudge is perfect packaged up as a gift for loved ones or offered to guests as party nibbles.  

Details
Prep time: Hands on time:     Yield: approx 50 pieces

Specific Equipment
   Large heavy based pan, which holds a volume of at least 3L 
   Digital Sugar Thermometer
   20cm x 20cm Brownie Tray (or similar)
Ingredients

For the Fudge
  • 400ml Double Cream
  • 135ml Milk
  • 135g Unsalted Butter
  • 600g White Sugar
  • Pinch of Salt
  • 140g White Chocolate, broken into small pieces
  • 80g Raspberry Jam (seedless)
To decorate the Fudge
  • 3 - 4g (about a half tube) Freeze Dried Raspberry pieces
  • 15 - 20g White Chocolate Stars


Method
1. Prepare the tin. Lightly grease and fully line the brownie tin. Ensure that the greaseproof paper goes beyond the rim of the pan, this will help to remove the fudge once it has firmed up2. Melt the ingredients. Place the double cream, milk, butter and sugar into a heavy based pan. Place over a low heat to allow the ingredients to melt. Constantly stir using a wooden spoon. Ensure all of the ingredients have completely melted before moving onto the next stage - you should no longer hear or feel the granulation of the sugar.  Pay particular attention to the 'corner' of the pan when listening for sugar granulartions.3. Affix the sugar thermometer. Set the digital thermometer to 116C /241F (soft ball stage) and attach it to the side of the pan. Ensure that the thermometer is secure and not touching the base of the pan.4. Boil. Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 116C / 241F (soft ball stage). Please be careful - the mixture is very hot! You may find it helpful to wear an oven mitt incase of splashes from the sugar. 5. Leave alone. Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110C / 230F. This will only take a couple of minutes.6. Begin to flavour the fudge. Add a pinch of salt and the white chocolate. Mix. The chocolate will melt into the fudge. 7. Beat. Beat the mixture with the wooden spoon vigorously until it is no longer shiny.8. Begin to assemble the fudge layers. Pour half of the mixture into the prepared tin. Smooth it into the corners.9. Flavour the remaining fudge. Add the raspberry jam to the fudge remaining in the pan. Mix together until well combined. 10. Add the second layer of fudge. Pour the raspberry flavoured fudge over the top of the white chocolate fudge. Gently encourge it into the corners of the tin.11. Decorate. Generously sprinkle the freeze dried raspberry pieces over the top of the fudge. With the back of a teaspoon apply a small abount of pressure to ensure the rapsberry pieces have 'stuck' to the fudge. Top with the white chocolate stars.  Place them in position one by one and carefully give them a gently push to 'stick' them to the fudge.  Once the stars are in place avoid moving them as they will loose their defined star shape.  Aim to have the stars evenly distributed so that each piece of fudge will have at least one. 12. Cool. Set aside to cool at room temperature for aleast three hours to firm up.13. Slice in cubes. Once fully cold and firm use the excess greaseproof paper as handles to remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.14. Enjoy!
Notes:
a) Remember, this is incredibly hot!  Do stir the syrup carefully so as to avoid splashing yourself.  b)  Keep animals, children and other vulnerable people out of the way when making fudge.  c)  When heating the mixture and waiting for it to reach 116C / 241F it will feel as though  the temperature is stuck at around 104C / 220F for ages, but it will eventually move and will then increase fairly rapidly.  c)  Once portioned, store the fudge in an airtight container.  It will be good for 1-2 weeks at room temperature but will last for upto 3 weeks if stored in the fridge. 











 

 

 

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Homemade Raspberry and White Chocolate Fudge, with its pretty colour contrast and classic flavour combo, is perfect as a gift for loved ones or offered as party nibbles.




This post has been shared with:

Cook Once Eat Twice hosted by Corina at Searching for Spice 

We Should Cocoa by Choclette at Tin & Thyme

Treat Petite co-hosted by Kat at The Baking Explorer and Cakey Boi (this month with Kat)

CookBlogShare Charlotte's Lively Kitchen - #TheFoodCalendar









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26 comments:

  1. Soooo pretty! I do love making fudge and all the different variations of it you can make! I love the idea of adding jam to it!

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    1. Aw thank you Midgie. it's amazing what flavours we can incorporate into fudge isn't it, and the jam really brought a lovely colour definition to it though the flavour of the raspberries really came from the freeze dried pieces.
      Thanks for your lovely comment Midgie,
      Angela x

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  2. I absolutely love fudge. It makes the perfect present in an airtight container! Yours is so pretty and I love the idea of marrying white chocolate and raspberry jam! #CookBlogShare

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    1. It really does make a lovely present doesn' it Mel. The white chocolate and respberry jam worked really well together though much of the raspberry flavour came from the freeze dried pieces on top.
      Thanks for your lovely comment Mel,
      Angela x

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  3. White chocolate and raspberry go so well together, don't they? A match made in Heaven! And what a brilliant idea to use raspberry jam too.

    Unfortunately, vegan white chocolate is a bit icky* but you've given me a few ideas to make other fudge flavours! Yum!

    *Remember those horrible white 'chocolate' mice we used to have as kids? The ones that left a greasy residue on the roof of our mouths? That's what vegan white chocolate is like. At least, it was the last time I had some... which admittedly, was about 10 years ago!

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    1. They certainly do go soooo well together Nico, and the raspberry jam brought a lovely colour definition though much of the flavour came from the freeze dried raspberry pieces. To be honest, as a child, I used to love the white chocolate mice. It probably shows what an unsophisticated pallet I have ;-) When my brother and I were given a few pence to get a pick and mix of penny sweets from the corner shop I'd often include a penny mouse in my bag! I must admit I've never tried vegan white chocolate before, though I have tried milk chocolate and it was OK.
      Angela x

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  4. This looks absolutely sensational! I'm going to be making homemade Christmas gifts this year (as I've got some time off work beforehand!) so this is definitely going on the list! #CookBlogShare

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    1. Aw thankyou Cliona, I hope you enjoy it as much as we have. I'd love to know how you get on with it.
      Angela x

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  5. Oh Angela this fudge looks amazing! I really love the combination of raspberry and white chocolate and it just looks so pretty! Thanks so much for sharing with #CookOnceEatTwice x

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    1. Thank you Corina :-) Raspberry & white chocolate just go together so well don't they. It's amazing how the little white stars and rapsberry pieces elevate the appearance of a simple piece of fudge.
      You're welcome Corina, thank you for hosting,
      Angela x

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  6. These look gorgeous Angela and as you say would make a perfect gift for my children's teachers. Do you reckon condensed milk would work instead of the double cream? I just happen to have a tin at the back of the cupboard...

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    1. Thank you Mandy :-) They really would make a lovely gift for your children's teachers. As for the condensed milk, I really couldn't say as I've never tried it but my instinct would be to say that I wouldn't simply swop it for the double cream because the sweetness of condensed milk would probably alter the ratios and make the fudge too sweet. This said I have seen fudge made with condensed milk so you could use a recipe using it and then introduce the white chocolate and rapsberry elements. Or the other idea would be to use the condensed milk in a microwave fudge (which is a doddle to make tbh). But if you use a recipe which has milk or dark chocolate as it's starting point and substitute that for the white chocolate you will need to increase the amount of white chocolate as that doesn't set as firm as milk or dark (it's the chocolate in that type of fudge which sets the 'fudge'). I hope that makes sense Mandy! Yell if not :-) I'd love to hear how you get on with it Mandy,
      Angela x

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  7. Oh this fudge looks so pretty!! And perfect for gifts. I do so love spotting a nibbled one in your photos. It's like your trademark now!! Eb x

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    1. Hahaha, I sometime just can't help myself Eb ;-)
      Thank you Eb, it's amazing the effect a few pretty sprinkles can have on a bake (including fudge), they've really proved to be very popular here with friends and family!
      Thanks for your lovely comment,
      Angela x

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  8. Your fudge looks so pretty Angela, I can imagine how delicious it must be. I love the idea of the two flavours and adding the raspberry jam, definitely worth the extra effort. x

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    1. Aw thank you Sarah :-) it's definitely worth the effort to make it :-)
      Angela x

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  9. I have only tried to make fudge once and it was a disaster, I so need to try again. This looks and sounds amazing! Thank you for sharing with #CookBlogShare x

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    1. Ooh do try again Kirsty, but I'd definitely recommend using a good quality sugar thermometer though. I've had several fails with fudge before I got the thermometer so I know it can be very frustrating and put you off making it again.
      Angela x

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  10. Home-made fudge is a timeless Christmas treat isn't it and always perfect for presents. You do need a really good food thermometer for sure though.
    I always love the combination of white chocolate and raspberry, so I imagine this is delicious xx

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    1. I completely agree Kate, fudge is a lovely treat and Christmas and definitely lends itself to homemade gifts. Yes, I wouldn't be without our sugar thermometer now though the more I've been making of it I've noticed subtle differences in the way the sugar boils up to when it reaches the desired temperature.
      Thanks for your lovely comments Kate,
      Angela x

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  11. Raspberry and white chocolate is such a classic combination, one I absolutely love. Where did you get your freeze-dried raspberries, I can never find any in the shops.

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    1. Isn't it just a lovely flavour combo Charlotte, it lends itself to so many different bakes. I get our freeze dried raspberry pieces from Sainsburys. I think they're £2 for a tube of 7g. 7g doesn't sound much but I think you'll be pleasantly surprised with how far it goes. They also do freeze dried strawberries too.
      Angela x

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  12. These look so pretty Angela! It would be such a delight to open a box of these on Christmas Day! Thank you for linking up to Treat Petite.

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  13. As you say, raspberries and white chocolate are a great combination and what perfect flavours for fudge. it looks gorgeous and I really want to try some. It's been many a long year since I made fudge. I hope you had a good Christmas and I wish you a very Happy New Year. Thanks for joining in with We Should Cocoa.

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    1. Thank you Choclette, it worked so well in the fudge mixture, and proved to be very popular amongst friends. We did have a lovely Christmas thank you, quiet, but lovely non the less. Here's to a great 2017!
      Thanks for your lovely comment,
      Angela x

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