- 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 â€œdoneâ€ 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