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White Chocolate and Raspberry Fudge Slice Recipe

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4 from 68 reviews

  • Author: Mary & Susan
  • Total Time: 2 hours 20 minutes
  • Yield: 16 servings

Description

This White Chocolate and Raspberry Fudge Slice is a decadent no-bake treat combining creamy white chocolate fudge with crunchy biscuits and tart freeze-dried raspberries. It’s perfect for parties or afternoon tea, delivering rich sweetness with a burst of fruity tang and a satisfying texture contrast. This easy-to-make slice requires minimal ingredients and comes together quickly using just a microwave and some simple mixing.

Ingredients

Fudge Mixture

  • 395 g sweetened condensed milk (1 can)
  • 150 g unsalted butter, cut into cubes
  • 350 g good quality white chocolate, chopped
  • 100 g white chocolate chips (or regular chocolate, chopped)

Other

  • 250 g plain biscuits (cookies), lightly crushed
  • 1 cup freeze-dried raspberries

Instructions

  1. Prepare the pan: Line the base and sides of an 8-inch (20 cm) square cake tin with baking paper, using two long strips arranged so the paper overhangs. This allows easy removal of the fudge slice once set.
  2. Melt butter and condensed milk: Place the condensed milk and butter in a large microwave-safe bowl or jug. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second bursts until the butter is fully melted and combined with the condensed milk.
  3. Melt white chocolate: Add the chopped white chocolate to the butter mixture. Microwave on medium power in 30-second bursts, stirring between each, until the white chocolate is completely melted and smooth.
  4. Mix the fudge base: Using a handheld electric mixer, blend the melted mixture for 1 to 2 minutes until the color lightens slightly and it begins to cool. If you don’t have a mixer, you can skip this step and let the mixture cool for a few minutes.
  5. Crush biscuits: Lightly crush the plain biscuits by hand or place them in a plastic bag and use a rolling pin to break into smaller pieces, ensuring they retain some texture.
  6. Combine ingredients: Stir the crushed biscuits and white chocolate chips into the fudge mixture until evenly incorporated. Fold in the freeze-dried raspberries to distribute throughout the mixture.
  7. Set the slice: Pour the mixture into the prepared lined tin and use a spatula to smooth the surface evenly. Refrigerate for 2 to 3 hours, or until fully firm.
  8. Serve and store: Once firm, lift the fudge slice out using the paper overhang and cut into 16 pieces. Store in an airtight container layered with baking paper in the fridge for up to one week. Note that the freeze-dried raspberries may soften over time.

Notes

  • You can substitute regular chocolate chips if white chocolate chips are not available.
  • Ensure biscuits are crushed but retain some crunch to add texture to the fudge.
  • Use good quality white chocolate for the best flavor and smoothness.
  • This fudge slice is best stored in the fridge to maintain firmness and freshness.
  • If you don’t have a microwave, gently melt ingredients over a double boiler on the stove instead.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western

Find it online: https://mysimpledish.com/white-chocolate-and-raspberry-fudge-slice-recipe/