Chop the white chocolate into small chunks and place in a microwaveable bowl with the condensed milk. Melt in the microwave in 10-20 second bursts, stirring every 20 seconds.
Add a few drops of raspberry flavouring and pink food colouring into the mixture and mix well.
Line your 1lb loaf tin with baking paper/parchment paper, this will help you lift the fudge out once it's set.
Pour your fudge into your lined tin and smooth out. Press the dried raspberries into the top of the fudge so that they stick well.
Chill the fudge in the fridge for 3 hours or until completely set before cutting. Slice into pieces, enjoy on its own or add it to a rocky road as a mix in!
