Raspberry & White Chocolate Fudge
A really easy to make and delicious white chocolate fudge with swirls of raspberry. A lovely sweet treat for afternoon tea or pop a few in a pretty box tied with ribbon for a lovely gift from your kitchen.
395 gram can sweetened condensed milk
1 cup (220gm) caster sugar
125 gm butter, cut in pieces
2 tablespoons glucose syrup
200gm white chocolate melts
110 gm raspberry jam
Butter and line a 20cms square tin with baking paper, allow extra paper to overhang to make lifting the fudge out of the tin a lot easier.
Place condensed milk, butter, glucose syrup and caster sugar in a heavy based, medium saucepan (non stick if possible) over a low heat. Cook, stirring for 8 minutes or until the sugar dissolves and mixture is smooth and shiny.
Increase heat to medium-low, bring to a very gentle simmer. Cook, stirring continuously for 6-8 minutes or until mixture thickens. Test if set by dropping half a teaspoon of mixture (take care as mixture is very hot) into a glass of iced water, if mixture forms a solid shape or ball, it is set. Remove from heat and quickly mix in all of the white chocolate, stirring until melted and the mixture is smooth.
Pour mixture into lined tray, spoon dollops of jam over the fudge and use a skewer or toothpick to swirl the jam through the fudge.
Cool fudge to room temperature and then refrigerate at least four hours and preferably overnight. Cut into small squares to serve, keep refrigerated until ready to serve.