• Charlotte Emily

Sticky White Chocolate & Raspberry Fudge

Vegan Sticky White Chocolate & Raspberry Fudge

This white chocolate and raspberry fudge is perfect for Valentines Day... not only is it full of pink, but it's delicious and great for sharing.


This is a soft and sticky fudge with a raspberry flavour throughout and freeze-dried raspberries sprinkled within and on top. It's a fun and easy recipe, with only 3 ingredients in addition to the raspberries and only in need of one bowl to make... it's a perfect treat to make this Valentine's Day!



Preparation Time : 10 minutes

Setting Time : 1 - 2 hours


Ingredients

• 350g Vegan White Chocolate

• 1 can Vegan Condensed Milk

• 25g Dairy-Free Butter

• 1 tsp Raspberry Extract

• 2 tbsp Freeze Dried Raspberries (with extract for decoration)


Method

  1. Place a bowl over a pan of boiling water on a low heat and melt the chocolate with the butter. Leave it untouched for around 5 minutes, then test if the chocolate has softened enough (it may still have a rough chocolate piece shape, but if you press a spoon into it, it should melt and lose its shape). If it isn’t ready, leave it on the heat for another few minutes.

  2. Once melted, stir in vegan condensed milk and stir until combined, leaving over the heat for around 5 minutes.

  3. After 5 minutes and it's all combined, take the bowl off the heat and stir in the raspberry extract and freeze dried raspberries, mixing again until combined.

  4. Once ready, pour the fudge mixture into a lined 20cm x 20xm tin and leave in the fridge to set for 1 - 2 hours.

  5. Once set, take the fudge out of the tin, cut into squares (this fudge is very sticky, so heating your knife will make it easier to cut) and dust with icing sugar and sprinkle with freeze dried raspberries.

  6. To store, place in a jar in the fridge and enjoy!



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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