1/4 cup Delizia Extra Virgin Olive Oil
1/4 cup butter
3/4 evaporated milk
2 cups miniature marshmallows
1/2 lb white chocolate
1 1/2 tips lemongrass, minced or 1 1/2 tsp Lemon Extra Virgin Olive Oil
1 1/2 cup red raspberries
1/2 cup powdered sugar
Grease large square baking pan. Set aside 1/2 cup raspberries for decoration.
Combine sugar, lemongrass, extra virgin olive oil, butter, and milk in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling 7 minutes over medium heat or until a candy thermometer reaches 234°.
Remove from heat, stir in marshmallows and white chocolate until melted and mixture is smooth. Toss in 1 cup raspberries. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares.
Refrigerate about 1 hour. When cool and firm, cut out fudge. Decorate with the 1/2 cup raspberries and sprinkle with powdered sugar.
Makes 6-8 servings