Instructions
- Pulverize the freeze-dried raspberries into powder and sift out the seeds.
- Add the sweetened condensed milk, butter, and raspberry powder to a saucepan over medium heat and bring to a boil, stirring the whole time.
- Add a touch of pink or red food coloring to make the color more vibrant (optional).
- Turn the heat to medium-low and stir constantly for about five minutes so it doesn’t stick to the bottom of the pan. The mixture is “done†when you tilt the pan and it comes clean off the bottom in one mass.
- Pour the mixture onto a greased plate or shallow bowl, then chill in the fridge for about one hour to chill and firm up.
- Scoop the mixture into 1 tablespoon-sized balls and roll in between greased hands until smooth.
- Cover the fudge in raspberry powder, sprinkles, or coconut flakes and place in miniature cupcake liners.
- Store in the fridge for two weeks or freeze in an airtight container for two months. Transfer the fudge to the fridge to thaw.
- Recipe by our friend Callan @thecozyplum
