Ingredients
• 450g white chocolate, chopped
• 397g Carnation Condensed Milk
• Raspberry extract
• Red or pink food colouring
• 1 tbsp freeze-dried raspberries
Method
- Put the chocolate and Carnation Condensed Milk into a non-stick saucepan. Melt gently over a low to medium heat until smooth and silky.
- Add a few drops of raspberry flavour and mix well. Divide the mix into two bowls and colour one red or pink with the food colouring.
- Line a 20cm square tin with baking parchment so that it overlaps the sides to help you lift the fudge out once set. Add dollops of the fudge in alternating spoonfuls and swirl with a skewer for a marbled effect.
- Press the freeze-dried raspberries into the fudge so they stick.
- Chill the fudge for 1-2 hours, or until fully set, before cutting.
