White chocolate fudge must be the quickest, easiest and creamiest fudge. It’s nothing compared to the old fashioned crumbly version. This Raspberry & Almond White Chocolate Fudge is the perfect Valentines sweet treat. And another fun one to do with or for the kiddos.
It’s literally 3 ingredients and only takes around 5 – 10 minutes to make. White chocolate, condensed milk and butter. No thermometer required and sets in just two hours.
I’m not a huge lover of white chocolate. In fact, this Raspberry, Vanilla & Almond White Chocolate from De Villiers Chocolate is the only one I’ll eat. The addition of the nuts and tart raspberries takes away from the excessive sweetness most white chocolate has. Not to mention the quality of their chocolate. They just know how to balance flavours to meet everyone’s pallet.
No while I’ve used the super delicious Raspberry, Vanilla & Almond White Chocolate, I know not everyone is able to access this particular treat. Although, if you want to buy it from them directly online, you can get a 15% discount at checkout if you use my link and code: MYHOMEMADEKITCHEN
I have included substitutions in the recipe notes however if you would like this flavour combination but only have access to plain white chocolate. You could of course use any flavour chocolate you wish. Just use the same quantities as in the recipe.
I used small heart shaped silicone moulds on this occasion, which yielded 32 little hearts. But you can just as easily use a lined baking dish, then cut them into squares or use a shaped cookie cutter once set.
For other fudge flavours, check out my Maple Pecan Fudge, my Cranberry Pistachio Fudge or my White Chocolate Strawberry Swirl Fudge recipes.
Raspberry & Almond White Chocolate Fudge
- 200 grams Raspberry, Vanilla & Almond White Chocolate (2.5x 80g bars)* Substitution in the notes
- 193 grams Condensed Milk (½ Can)
- 7 grams Unsalted Butter
- Prepare a 20cm x 20cm dish or baking tin with non-stick cooking spray and line the bottom (and sides if you wish) with baking paper. If using mould, spray with non-stick cooking spray. Set aside
- Add the condensed to a saucepan, then break or chop the chocolate into pieces and add to the condensed milk. Lastly, add the butter then bring the mixture to medium heat
- Gently heat and regularly stir until the chocolate has dissolved. Continue cooking and stirring for around 5 – 10 minutes until everything is fully incorporated, smooth and the mixture starts to thicken
- Pour the mixture into the prepared dish or moulds then place in the fridge to set further for at least 2 – 3 hours
- Cut into desired size and shapes, or de-mould and serve
- Store in an airtight container. In hot weather it's best stored in the fridge