Raspberry Chocolate Fudge

Or with other fruits — this homemade chocolate fudge recipe is easy to make.

I chose raspberries because they’re more tart and cut through the sweetness of the sugar, and I’m curious which fruits you’re going to make it with.

For a 20x20 cm pan, approximately 950 g

• 190 g Raspberry Purée

• 300 g Powdered Sugar

Put the ingredients in a saucepan, whisk to combine, and place over heat. Cook until the mixture reaches 106–107°C (about 5–6 minutes).

• 190 g Butter

Remove the saucepan from the heat and let it cool for a few minutes (until the mixture reaches about 85°C), then add the butter and whisk until incorporated.

• 375 g Milk Powder

Place the milk powder in the bowl of a stand mixer and pour the liquid mixture over it. Mix on the lowest speed using the paddle attachment. Depending on how much you cooked the mixture initially, you may need to add a little liquid — I added a bit of cold milk (20–30 g).

Transfer the mixture into a 20x20 cm pan, decorate with pistachios and freeze-dried raspberries (or whatever you prefer), and refrigerate for a few hours.

I’m curious which fruits you’ll use and how it turns out, so if you make it, tag me on Instagram!