Makes approx 20 squares of fudge

1. Line a heatproof tin or dish 7 inches (17.5 cm) square with parchment
2. Put the condensed milk, vanilla, oat milk, sugar and butter into a heavy based saucepan and heat gently until the sugar has dissolved
3. Bring the pan to the boil then bubble rapidly for 5 minutes, stirring almost consistently (see note)
4. Have a bowl of iced water nearby and after 5 minutes test the fudge by carefully lifting some of the liquid out with a spoon then immersing in the iced water
5. The mixture should be soft and squidgy to the touch – if it’s too liquid still continue to boil and stir and repeat the testing process
6. If you’re using a sugar thermometer the temperature needed is 112 to 114 °C (234 to 237 °F)
7. Once your fudge is ready, take off the heat and pour into a stand mixer with the paddle attachment
8. Add the Candy Floss drops and beat the fudge for 8-10 minutes until it starts to lose its shine and it’s become quite thick
9. Reserve 1 tblsp of the raspberry pieces and add the rest to the fudge, beating just long enough so they’re mixed in
10. Pour and spread the fudge into your prepared dish, flattening the top
11. Sprinkle over the pistachios, chocolate chips and reserved raspberry pieces, pushing them gently into the fudge – this helps stop them falling off when you cut it up!
12. Allow the candy floss fudge to cool at room temperature for an hour then set in the fridge for around 2 hours before cutting into squares
13. Store at room temperature

Notes:

• If you don’t stir the fudge often while it’s boiling it might catch and burn at the bottom of the pan
• Try not to store your fudge in the fridge – this will make it harden considerably