Ingredients
Method
Preparation
- Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
- In a medium pot over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until smooth and creamy.
- Remove the pot from heat and mix in the vanilla extract and a pinch of salt.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the fudge mixture into the prepared baking dish, spreading it evenly. Let cool at room temperature for about 30 minutes, then refrigerate for 1-2 hours until fully set.
- Once firm, lift the fudge out using the parchment paper overhang and slice into squares.
Notes
Store in an airtight container in the refrigerator for up to two weeks or freeze for up to two months. Allow frozen fudge to sit at room temperature to soften before serving.