Raspberry and White Chocolate Fudge

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.

For each block of the chocolate sold, 20 cents will go to the Breast Cancer
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.

Whittaker’s White Chocolate Oreo Truffles

Okay, correct me if I’m wrong but is there *anything* better than oreo biscuits and cream cheese? ……………….hello?

Er, no. Didn’t think so.

The following recipe is the stuff that dreams are made of. Oreo cookie crumbs blended with cream cheese and covered with a white chocolate shell. They really are the very best-tasting truffles in the world

The first time I ever tried one of these; my mouth was watering for more.  I can assure you they are one of the yummiest things ever and so simple to make because there is absolutely no baking involved. Better yet, you only need three ingredients.

Happy truffle making!

Whittaker’s White Chocolate Oreo Truffles
Makes approximately 15 truffles

  • 250 grams cream cheese
  • 2 packets Oreo cookies
  • 1 block Whittaker’s White Chocolate
  • Optional – Dark Sante bar to drizzle

Crush the cookies to fine crumbs in food processor and place in medium bowl. If you don’t own a food processor, you can just as easily crush them in a plastic bag. Add the cream cheese and mix until well blended. Roll truffle mixture into approximately 15 balls and place on a baking tray lined with paper. Refrigerate until firm, for about 1 hour.

Remove the balls from the fridge. Break up the block of white chocolate and melt in the microwave until smooth. Dip balls in chocolate and place on  a clean sheet of baking paper. If you like, you can  drizzle with a bit of melted dark chocolate to decorate.

Return truffles to the refrigerator and leave until firm and chocolate has set. Store the truffles, covered, until needed. Believe me they won’t last long – you have been warned.

This is also my entry for Sweet New Zealand. May is hosted by Jemma at Time for a Little Something. Head along to her page and check out all the entries at the end of the month.