My favourite brand of chocolate would have to be Whittaker’s, especially the delightful and fairly newly created White Raspberry chocolate block.
This delicious new flavour was an initiative of Samuel Marsden Collegiate School here in Wellington. As part of the Young Enterprise Scheme, a group girls put their thinking caps together and came up with this pink block in support of Breast Cancer.
Their pitch was so successful, the chocolate-maker adopted their idea and included a raspberry white chocolate in their line.
Foundation. What a great reason to go out and get some and make this fudge in time for Christmas! I really think the raspberries beautifully complement the scrummy white chocolate. Enjoy!
Raspberry and White Chocolate Fudge
Makes 40 pieces
- 2 x 400g cans sweetened condensed milk
- 2 cups firmly packed soft brown sugar
- 250 g butter
- 100 ml liquid glucose syrup (try your local pharmacy)
- 3 tbsp golden syrup
- 2 x 250 grams Whittaker’s White Raspberry chocolate, chopped
- 1 teaspoon vanilla
Spray and line a slice tin or container with non stick baking paper.
Place all ingredients, except the white chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves.
Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage, 116 degrees on a sugar thermometer.
Stir often to prevent catching on the bottom. Remove from heat and stand until the bubbles subside. Stir in the white chocolate and vanilla until melted and smooth.
Pour into the prepared tin and smooth the surface. Cool to room temperature (about 3 hours ) then refrigerate until firm.Sprinkle over some leftover white chocolate once cooled. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks – if it really does last that long.