Raspberry & White Chocolate Fudge

Difficulty: Easy

Makes about 21 pieces

Fudge is one thing that I had never really bothered with because replicating the condensed milk thing was so damned hard and the vegan ones on the market were so freaking difficult to get a hold of. Now that condensed coconut milk is pretty easy to pick up at your local supermarket (I get mine from Woolworths), both of those problems are solved and I can now make shitloads of fudge on the regular. This time around I went for a less intense but no less delicious combo of white chocolate and raspberry because the fruit cancels out the chocolate #fact.


  • 1 320ml can sweetened condensed coconut milk
  • 1 tablespoon vegan margarine
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 250g vegan white chocolate (I use Sweet William)
  • 1 cup fresh raspberries (frozen would probably work too, just not as well

White Chocolate Fudge


  1. Line a standard loaf tin with baking paper as neatly as possible so there are less off-cuts.
  2. In a medium saucepan combine the condensed milk, margarine and sugar, stir over medium heat until well combined and sugar has melted.
  3. Stir through the vanilla extract before breaking up the white chocolate and adding to the saucepan, stirring until melted.
  4. Remove from the heat briefly and prepare your raspberries by leaving some whole, cutting others in half and the rest into smaller pieces.
  5. Fold 3/4 of the berries through the mixture and gently pour into the lined tin.
  6. Give the tin a couple of firm taps on the bench to settle the mixture before sprinkling the remaining berries on top.
  7. Freeze for at least three hours to set.
  8. Keep frozen until ready to serve, trimming the edges before slicing into squares.

White Chocolate Fudge