Start by lining an 8x8-inch baking pan with parchment paper and lightly spray with non-stick cooking spray.

In a saucepan, combine 24 oz of dark chocolate, two cans of sweetened condensed milk, and 4 tablespoon of unsalted butter over low to medium heat, stirring constantly for 7-10 minutes.

Stir in 2 teaspoon of vanilla extract and ½ teaspoon of sea salt into the melted fudge base.

Heat ½ cup of raspberry jam and 2 tablespoon of unsalted butter in a small saucepan until melted and smooth.

Pour two-thirds of the fudge mixture into the baking pan, drizzle half of the raspberry mixture, and then add dollops of remaining fudge.

Sprinkle ¼ cup of freeze-dried raspberries over the top and chill in the refrigerator for 3-4 hours.

Lift the fudge out using the parchment overhang and slice into 1-inch squares.

Store any leftovers in an airtight container at room temperature for up to a week.