This homemade white chocolate and raspberry fudge is absolutely delicious and is sure to be a family favourite. Simple and inexpensive, the no-bake fudge recipe includes a marvellous combination of white chocolate, slithered almonds and raspberry jam. Once the mixture is set in the fridge you can enjoy enough fudge to last you at least two weeks – perfect for unexpected guests.

Ingredients

• 395g can sweetened condensed milk
• 1 cup (220g) caster sugar
• 125g butter, chopped
• 2 tbsp glucose syrup
• 200g white chocolate melts
• 1/2 cup (70g) slithered almonds, toasted
• 1/3 cup (110g) raspberry jam

Method

1. Grease and line a 20cm square cake tin with baking paper, allowing the sides to overhang.
2. Place condensed milk, sugar, butter and glucose syrup in medium saucepan over low heat. Cook, stirring, for 8 minutes. Increase heat to medium-low. Bring to a very gentle simmer. Cook, stirring for 6 to 8 minutes. Remove from heat.
3. Quickly stir in the white chocolate melts until smooth. Stir in almonds. Pour mixture into prepared tin. Spoon dollops of jam over the fudge and use a skewer to swirl it through.
4. Cool fudge to room temperature. Place in the fridge for 4 hours.