PREP 5 mins
COOKING approx. 40 mins
SETTING approx. 2 hours
MAKES 64 pieces
Important note: Fudge making is for the masters and you gotta know that without my all-important visual cues you will not succeed.
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Prep a 20 cm (8 in) square tin by lightly spraying with cooking spray and lining with baking paper.
Put all the ingredients except the white chocolate and raspberries* in a large pot. Heat on low, stirring occasionally; the mixture will melt together and then start to slowly boil with large, rolling, popping bubbles. At this stage be careful when you stir it, as these bubbles can pop and splash you, and it will instantly result in a burn. Be warned.
Get your digital thermometer and set it to alarm at 118°C (244°F), then put it in the fudge pot. When your fudge reaches that temperature, remove it from the heat and add the white chocolate.
Using an electric hand-held beater with whisk attachments, whisk the fudge on low to start with until the white chocolate has melted. Increase the speed as the fudge thickens and splashes less.
Your fudge will be ready when it is thick and you see lines forming in the mixture. The centre pole on the whisk attachments will also have a build-up of fudge that is all spikey. THESE VISUAL CUES ARE IMPERATIVE TO SUCCESS. Once your fudge is showing these visual cues, add your freeze-dried raspberries and mix through with a non-stick spatula.
Pour into your prepared tin and smooth out with your spatula. Crush the extra freeze-dried raspberries, sprinkle over the top and push down with the spatula. Allow to set for about 30 mins, then use a sharp knife to pre-cut the fudge into 8 squares x 8 squares. Allow to completely set hard at room temp, then remove from the tin and break into pieces.
Store in an airtight container. This could last months if kept at a neutral temperature out of direct sunlight.
*For a nutty version, replace the raspberries with 100 g (3½ oz) roughly chopped macadamia nuts.