Olive Oil Lemongrass White Chocolate and Raspberry Fudge


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

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