Suffering from election fatigue (the fallout of which might be described as fudge or indeed something worse) and having given the house the once-over following the departure of the builders for the weekend, I set about making fudge for #2 grandson’s school summer fete. I’ve made fudge before but this time my brief was for white chocolate and raspberry and that was a new departure.
I debated whether to go for no-cook fudge or the real deal and plumped for the latter. I’m so glad I did as the afternoon of the sale was warm and some of the no-cook fudge suffered a little as a result. At least the shape of the fudge suffered, not the taste as was evidenced by the sales.
James and his friends made over £60 for PTA funds and should be very proud of their efforts.
Recipe for white chocolate and raspberry fudge
- 450ml of double cream
- 1kg caster sugar
- 60g of butter
- 60g of glucose
- 200g white chocolate
- 25g freeze dried raspberries
Prepare a rectangular tin (I used a brownie tin) with baking parchment.
Take the first four ingredients, place in heavy saucepan and slowly bring to a temperature of 120º stirring regularly.
In a heat-proof bowl, have ready the chocolate, chopped, and the freeze-dried raspberries; pour over the hot fudge and beat well.
Pour into the prepared pan and bang on the work surface to release any air bubbles. Leave to cool.
When cool and manageable, mark out into 60 squares.
When totally cold cut fudge and store in bags or an airtight tin.