White Chocolate Fudge with Raspberry & Salted Almonds

Happy Memorial Day everyone!! This day is very special. Today we celebrate those brave people who stood up and fought for our country. Those same people who died for our country. I personally don’t have many friends or relatives who served or died in our armed forces, but I sure do respect the hell out of them. Cheer’s to you today!

Let me tell you something about fudge.. it’s extremely underrated. Sweet, but not too sweet. Rich, but perfectly balanced with the right mix ins. And with this simple version, basically fool proof. No need for candy thermometers and a big pot, this is a much easier version with very few ingredients. Need something quick to make to take to a party? This is this recipe you need. The freeze-dried raspberries and salted almonds are good salt and tart elements that will cut through that sweet white chocolate.

Now, I know freeze-dried raspberries may not be the easiest thing to find in a grocery store, but they are fantastic in this recipe. A burst of tart (not sweet) raspberry flavor with a crunchy texture that will hold up in this recipe. They are sold at Trader Joe’s, if you’ve got one nearby. Otherwise, they can easily be found online.

Feel free to change up the mix ins if you so wish! But do not add fresh berries- the water content will throw off the recipe and it will not come out correctly.

Two weeks from today I’ll be arriving in Rome! I’m more than ready to put my sunhat and shades on and just lounge by a pool.. on a ship. With a pretty swirled latte by my side.

White chocolate chips 3 cups

Sweetened condensed milk 1 can (14 oz.)

Freeze dried raspberries 1 cup

Salted Almonds, chopped ½ cup

 

Prepare an 8”x8” cake pan with some parchment paper.

Over a double boiler, melt together white chocolate and sweetened condensed milk.

Once smooth, fold in almonds and freeze dried raspberries. Pour into prepared pan,

and chill for 1 hour.

Cut in 1” pieces and enjoy!