Raspherry&White chocolate fudge

Ingredients

For the Fudge

• 400ml Double Cream
• 135ml Milk
• 135g Unsalted Butter
• 600g Caster or Granulated Sugar
• Pinch of Salt
• 140g White Chocolate, chopped into small pieces
• 60g Raspberry Jam (seedless)

To decorate the Fudge

• 3 - 4g (about a half tube) Freeze Dried Raspberry pieces
• 15 - 20g White Chocolate Stars

Method

1. Prepare the tin. Lightly grease and fully line the brownie tin. Ensure that the greaseproof paper goes beyond the rim of the pan, this will help to remove the fudge once it has firmed up2. Melt the ingredients. Place the double cream, milk, butter and sugar into a heavy based pan. Place over a low heat to allow the ingredients to melt. Constantly stir using a wooden spoon. Ensure all of the ingredients have completely melted before moving onto the next stage - you should no longer hear or feel the granulation of the sugar.  Pay particular attention to the 'corner' of the pan when listening for sugar granulations.3. Affix the sugar thermometer. Set the digital thermometer to 116C /241F (soft ball stage) and attach it to the side of the pan. Ensure that the thermometer is secure and not touching the base of the pan.4. Boil. Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture whilst continuing to stir until it reaches 116C / 241F (soft ball stage). Please be careful - the mixture is very hot! You may find it helpful to wear an oven mitt incase of splashes from the sugar.5. Leave alone. Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110C / 230F. This will only take a couple of minutes.6. Begin to flavour the fudge. Add a pinch of salt and beat the cooling fudge (do remember that it is still hot at this stage).  Add the white chocolate. Mix until the white chocolate has completely melted. 7. Beat. Beat the mixture vigorously for a few seconds.8. Begin to assemble the fudge layers. Pour half of the mixture into the prepared tin. Smooth it into the corners.9. Flavour the remaining fudge. Add the raspberry jam to the fudge remaining in the pan. Mix together until well combined.10. Add the second layer of fudge. Pour the raspberry flavoured fudge over the top of the white chocolate fudge. Gently encourge it into the corners of the tin.11. Decorate. Generously sprinkle the freeze dried raspberry pieces over the top of the fudge. With the back of a teaspoon apply a small abount of pressure to ensure the rapsberry pieces have 'stuck' to the fudge. Top with the white chocolate stars.  Place them in position one by one and carefully give them a gently push to 'stick' them to the fudge.  Once the stars are in place avoid moving them as they will loose their shape.  Aim to have the stars evenly distributed so that each piece of fudge will have at least one.12. Cool. Set aside to cool at room temperature for aleast three hours to firm up.13. Slice in cubes. Once fully cold and firm use the excess greaseproof paper as handles to remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.14. Enjoy!
https://www.onlycrumbsremain.co.uk/2016/12/homemade-raspberry-white-chocolate-fudge.html