If you’ve ever craved a dessert that feels like a little piece of heaven, then stick around because I’m about to share my fan-freaking-tastic White Chocolate Raspberry Fudge Recipe. It’s creamy, sweet, and perfectly balanced with a tangy raspberry swirl that makes every bite irresistible. Whether you’re making it for a special occasion or just because you deserve a treat, this fudge is super easy to whip up and always a crowd-pleaser.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples, making this fudge quick and approachable.
- Rich & Creamy Texture: The condensed milk keeps it smooth and melt-in-your-mouth delicious every time.
- Gorgeous Raspberry Swirl: That pop of fresh berry flavor takes it from ordinary fudge to extraordinary.
- Make Ahead Friendly: Perfect for gifting or prepping ahead for events without fuss.
Ingredients You’ll Need
Each ingredient in this White Chocolate Raspberry Fudge Recipe plays a key role — from the smooth white chocolate chips to the sweet tang of the raspberry jam. Make sure you get a good-quality raspberry jam because it really lifts the flavor here.
- White chocolate chips: Choose premium white chocolate chips for the creamiest fudge; avoid anything with too many additives for best melting results.
- Sweetened condensed milk: This ingredient is the heart of your fudge’s creamy texture—don’t substitute or skip it!
- Vanilla extract: Adds depth and enhances the white chocolate flavor; always use pure vanilla if you can.
- Raspberry jam (seedless): Warming it just slightly makes swirling so much easier and prettier in the fudge.
- Pinch of salt: Balances the sweetness perfectly and intensifies all the other flavors.
Variations
I love to mix things up with this White Chocolate Raspberry Fudge Recipe depending on the season or what’s in my pantry. Don’t be afraid to get creative — it’s super forgiving and still turns out amazing!
- Nutty Twist: I sometimes toss in chopped pistachios or slivered almonds for a little crunch and a pop of color that my family adore.
- Dairy-Free Version: When I needed a dairy-free fudge, I swapped the white chips for dairy-free white chocolate and used coconut condensed milk — it worked surprisingly well!
- Fresh Raspberry Swirl: Instead of jam, I pureed fresh raspberries with a touch of sugar for a tart swirl; just make sure to simmer it a bit to thicken before swirling.
- Chocolate Raspberry: For chocolate lovers, I add a swirl of melted dark chocolate alongside the raspberry jam for a double chocolate raspberry delight.
How to Make White Chocolate Raspberry Fudge Recipe
Step 1: Line the pan for easy fudge removal
First things first—line an 8×8-inch pan with parchment paper. Leave a little overhang on the sides so you can easily lift the fudge out when it’s set. This saved me so much hassle the first time I tried this recipe! Don’t skip this step or you’ll be wrestling with sticky fudge later.
Step 2: Melt the white chocolate and condensed milk together
Combine your white chocolate chips and the entire can of sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each session until silky smooth. This usually takes about 1.5 to 2 minutes total. Be patient here—stirring well is key to avoid burning or graininess. I learned this the hard way when rushing!
Step 3: Stir in vanilla and salt
Add in the vanilla extract and a pinch of salt to your melted mixture. This step really brings everything together and enhances the overall flavor. Stir until fully incorporated and your fudge base is ready for the icing on the cake: the raspberry swirl.
Step 4: Pour the fudge and add raspberry jam
Pour the fudge mixture into your prepared pan, smoothing out the top with a spatula. Then dollop small spoonfuls of the warmed seedless raspberry jam across the surface. I like to gently warm the jam in the microwave for about 15 seconds to make swirling effortless.
Step 5: Create beautiful raspberry swirls
Use a butter knife or the tip of a spatula to swirl the jam gently through the fudge. Don’t overmix or you’ll lose the pretty marbled effect. A few well-placed swirls give this fudge its signature look and flavor pop.
Step 6: Chill until set
Pop your fudge in the fridge for at least three hours to firm up. I usually chill mine overnight to get those perfect, clean squares when I cut it. When it’s ready, just lift the parchment overhang and slice into bite-sized pieces — that’s it, pure fudge joy!
Pro Tips for Making White Chocolate Raspberry Fudge Recipe
- Use Good Quality Chocolate: The key to silky fudge is great white chocolate—cheap brands can result in grainy texture.
- Warm Jam Slightly: Warming the jam makes swirling so much easier and avoids clumps.
- Don’t Rush Chilling: Trust me, trying to cut fudge before it fully sets will lead to sticky messes instead of clean squares.
- Swirl Just Enough: Over-swizzling the jam dilutes the pretty marble effect and flavor contrast—less is more here.
How to Serve White Chocolate Raspberry Fudge Recipe
Garnishes
I often top a few fudge pieces with a light dusting of freeze-dried raspberry powder or a tiny fresh raspberry on top for a pop of color and a little extra tang. Crushed pistachios also add a pretty crunch and make it look like a festive treat, especially around the holidays.
Side Dishes
This fudge pairs wonderfully with a simple cup of tea or coffee for a dessert break. If I’m serving a larger spread, I like to pair it with some fresh fruit or light citrus sorbet to balance the sweetness after a meal.
Creative Ways to Present
For birthdays or festive occasions, I arrange fudge squares on a pretty platter layered with edible flowers or mint leaves. You can also wrap individual pieces in wax paper tied with ribbon for lovely homemade gifts that feel extra special.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge—it keeps the fudge fresh and prevents it from getting sticky. It usually lasts about 1-2 weeks, though it’s rare I have leftovers that long because it’s just that good!
Freezing
If you want to prep ahead or save some for later, this fudge freezes beautifully. I wrap individual pieces in plastic wrap and place them in a freezer-safe container. When you’re ready, thaw in the fridge overnight and enjoy.
Reheating
Rather than reheating, I suggest eating fudge at room temperature or chilled straight from the fridge once thawed. Heat can change the texture and make it a bit greasy, so keeping it cool is best for that classic fudge consistency.
FAQs
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Can I use fresh raspberries instead of raspberry jam in this recipe?
Yes! You can puree fresh raspberries with a bit of sugar and lightly simmer them to thicken before swirling into the fudge. This gives a fresher taste but requires a little extra prep compared to using jam.
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What’s the best way to cut fudge without it sticking or crumbling?
Use a sharp knife and wipe it clean between cuts. For cleaner slices, I like to warm the knife under hot water briefly, dry it, and then slice; this melts through the fudge smoothly without sticking.
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Can I make this fudge vegan or dairy-free?
It’s possible with substitutions—use dairy-free white chocolate and a coconut-based sweetened condensed milk alternative. Keep in mind texture and flavor will be slightly different, but it can still be delicious.
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Why is my fudge grainy instead of smooth?
Graininess can happen if the chocolate overheats or if stirring isn’t consistent during melting. Melting gently in short intervals and stirring thoroughly helps keep the texture creamy and smooth.
Final Thoughts
This White Chocolate Raspberry Fudge Recipe has become one of my go-to crowd-pleasers because it’s easy, elegant, and tastes like you put in way more effort than you did. I love how the raspberry swirl brightens every bite, and knowing I can make a batch in under 10 minutes means I often find myself sneaking a square (or three) when no one’s watching. Give it a try—you’ll be amazed at how quickly this fudge becomes a family favorite and your secret weapon for celebrations or cozy nights in.
Print
White Chocolate Raspberry Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 36 small squares
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This White Chocolate Raspberry Fudge offers a luscious blend of creamy white chocolate and sweet raspberry jam swirled together for a rich, melt-in-your-mouth treat. Perfect for gifting or enjoying as a delightful dessert, this easy-to-make fudge requires no baking and sets beautifully in the refrigerator.
Ingredients
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Raspberry Swirl
- 1/4 cup seedless raspberry jam, warmed slightly for easier swirling
Instructions
- Line the pan: Line an 8×8 inch pan with parchment paper, leaving an overhang on the sides to make it easy to lift the fudge out once set.
- Melt the white chocolate and condensed milk: In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring thoroughly after each interval, until the mixture is completely smooth and melted, about 1.5 to 2 minutes total.
- Stir in vanilla and salt: Add the vanilla extract and a pinch of salt to the melted chocolate mixture and stir until fully incorporated.
- Pour into pan: Pour the fudge mixture into the prepared pan and spread the surface evenly using a spatula.
- Add raspberry jam: Drop small spoonfuls of the warmed seedless raspberry jam over the surface of the fudge in irregular dots.
- Swirl the jam: Using a butter knife or the tip of a spatula, gently swirl the raspberry jam through the fudge mixture to create a marbled effect without overmixing.
- Chill: Place the pan in the refrigerator and chill the fudge for at least 3 hours, or until firm and set.
- Cut and serve: Once firm, lift the fudge out of the pan using the parchment overhang and cut into 36 small squares. Serve chilled or at room temperature.
Notes
- Ensure the raspberry jam is slightly warmed to make swirling easier and to prevent clumping.
- Use good-quality white chocolate chips for the creamiest texture.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- You can substitute raspberry jam with other fruit preserves for different flavor variations.
- Let the fudge sit at room temperature for 10 minutes before serving for a softer texture.
Nutrition
- Serving Size: 1 small square (approx. 20g)
- Calories: 110
- Sugar: 16g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 5mg
