Ingredients
Equipment
Method
- Line an 8-inch (20cm) square tin with parchment paper, leaving overhang on two sides for easy lifting.
- In a large microwave-safe bowl, add cubed butter and sweetened condensed milk. Microwave for 1 minute on high, then stir. If butter has not fully melted, microwave for an additional 30 seconds.
- Add chopped white chocolate to the hot condensed milk mixture. Let sit 30 seconds, then stir until smooth. Microwave in 20-second bursts if needed, stirring between each.
- For an ultra-smooth fudge base, beat with an electric mixer for 1–2 minutes to fully emulsify the butter and chocolate.
- Fold in crushed biscuits and white chocolate chips. Then gently fold in freeze-dried raspberries—crushing a few slightly to distribute color, but leaving most whole.
- Press mixture firmly into the prepared tin, smoothing the top. Refrigerate for 2–3 hours until completely firm.
- Lift the block out using the parchment handles. Slice into 16 squares using a sharp, warm knife for clean edges. Serve chilled and store in the refrigerator.
Notes
Let the mixture cool for 5 minutes before adding mix-ins to prevent premature melting. Warm a knife under hot water and wipe dry between slices for clean, professional edges.
