White Chocolate Raspberry Fudge Recipe
Introduction
White Chocolate Raspberry Fudge is a creamy, fruity treat that’s as beautiful as it is delicious. With smooth white chocolate and vibrant raspberry swirls, it makes an impressive dessert perfect for holidays or gifting. Plus, it’s surprisingly easy to make at home!
Ingredients
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves or sauce (store-bought or homemade)
Instructions
- Step 1: In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate is completely melted and smooth. Remove from heat and stir in the vanilla extract.
- Step 2: Line an 8×8-inch baking pan with parchment paper. Pour the white chocolate mixture into the pan and spread it out evenly with a spatula.
- Step 3: Spoon small dollops of raspberry preserves over the surface of the fudge. Use a toothpick or skewer to gently swirl the raspberry into the white chocolate, creating a marbled effect.
- Step 4: Place the pan in the refrigerator and let the fudge chill for at least 2–3 hours, or until completely firm.
- Step 5: Once set, lift the fudge out of the pan using the parchment paper. Cut into squares with a sharp knife and serve.
Tips & Variations
- Use high-quality white chocolate chips for the best flavor and smooth texture.
- Melt chocolate on low heat and stir constantly to avoid overheating.
- Gently swirl the raspberry sauce to keep distinct marbled patterns without blending colors too much.
- Line your pan with parchment paper for easy removal and clean cuts.
- Substitute raspberry preserves with strawberry or cherry for a different fruity twist.
- Add crushed freeze-dried raspberries or white chocolate chunks for extra texture.
- For a dairy-free version, use dairy-free white chocolate chips and coconut condensed milk.
Storage
Store fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months and thaw in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a microwave to melt the chocolate?
Yes, you can melt the white chocolate and condensed milk in short bursts at low power, stirring frequently to avoid burning. However, stovetop melting over low heat offers better control and creaminess.
How do I get clean cuts without the fudge sticking to the knife?
Warm the knife blade under hot water, dry it, then use it to cut the fudge. Wiping the blade clean between cuts also helps achieve neat squares.
Print
White Chocolate Raspberry Fudge Recipe
- Total Time: 3 hours 20 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
This White Chocolate Raspberry Fudge is a luscious and creamy treat featuring smooth white chocolate swirled with vibrant raspberry preserves for a beautiful marbled effect. Easy to make with just a few ingredients, it’s a perfect no-bake dessert for holidays, gifts, or any special occasion requiring a sweet, fruity indulgence.
Ingredients
Fudge Ingredients
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves or sauce (store-bought or homemade)
Instructions
- Melt the White Chocolate: In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate is completely melted and smooth. Remove from heat and stir in the vanilla extract.
- Pour into the Pan: Pour the white chocolate mixture into an 8×8-inch baking pan lined with parchment paper. Spread it out evenly with a spatula.
- Add Raspberry Swirls: Spoon small dollops of raspberry preserves or sauce over the surface of the fudge. Use a toothpick or skewer to gently swirl the raspberry into the white chocolate, creating a marbled effect.
- Chill the Fudge: Place the pan in the refrigerator and let the fudge chill for at least 2-3 hours, or until completely firm.
- Cut and Serve: Once the fudge is set, lift it out of the pan using the parchment paper. Cut into squares with a sharp knife and serve.
Notes
- Use good quality white chocolate chips for the best flavor and texture.
- Do not overheat the mixture to keep the fudge smooth and creamy.
- Gently swirl the raspberry preserves to maintain distinct color patterns without blending too much.
- Line your baking pan with parchment paper for easy removal of fudge.
- Allow fudge to chill completely in the refrigerator before cutting for clean, neat squares.
- Substitutions: Replace raspberry preserves with strawberry or cherry preserves for a different fruity flavor.
- For extra texture, add crushed freeze-dried raspberries or white chocolate chunks into the fudge before chilling.
- Dairy-free option: Use dairy-free white chocolate chips and coconut condensed milk.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- Freeze fudge for up to 3 months; thaw in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: white chocolate fudge, raspberry fudge, no-bake dessert, creamy fudge, holiday treats, easy fudge recipe, marbled fudge
