If you’re craving a sweet treat that’s both creamy and a little tangy, you’ve got to try this White Chocolate Raspberry Fudge Recipe. It’s seriously simple to make, requires just a handful of ingredients, and delivers that perfect combo of rich white chocolate sweetness with a bright raspberry swirl. I absolutely love how this turns out every time — smooth, melt-in-your-mouth fudge with just the right pop of raspberry. Keep reading, and I’ll share all my tricks so your fudge turns out perfectly too.
Why You’ll Love This Recipe
- Effortless & Quick: You’ll have fudge ready to chill in under 10 minutes—perfect for busy days or last-minute dessert cravings.
- Perfect Balance of Flavors: The creamy white chocolate pairs beautifully with the tangy raspberry swirl for a flavor combo that keeps everyone coming back for more.
- No Fancy Tools Needed: Just a microwave, spatula, and an 8×8 pan—and you’re all set to create fudge magic.
- Great for Gifting & Parties: Cut into bite-sized squares, this fudge makes a charming homemade gift or an elegant party treat.
Ingredients You’ll Need
The ingredients are pretty straightforward, which makes this white chocolate raspberry fudge recipe so approachable. I always recommend using high-quality white chocolate chips because they melt smoothly and give that rich, creamy texture we want. And warming the raspberry jam just a bit helps it swirl beautifully through the fudge without sinking or clumping.
- White chocolate chips: Opt for a good-quality brand to ensure your fudge melts evenly and tastes luxuriously creamy.
- Sweetened condensed milk: This adds the perfect sweetness and helps the fudge set with that classic, rich fudge texture.
- Vanilla extract: Enhances and balances out the sweetness, making flavors pop without overpowering.
- Raspberry jam (seedless): My favorite is seedless to avoid any crunchy surprises in the fudge and warming it slightly makes swirling much easier.
- A pinch of salt: This tiny addition really heightens the sweetness and adds depth to the fudge.
Variations
I’m all about making recipes your own, and this white chocolate raspberry fudge recipe is no different. Sometimes I like to mix in extras or tweak it just a bit to suit different occasions or tastes. You’ll enjoy experimenting with these tweaks!
- Nutty Twist: Adding chopped pistachios or toasted almonds on top gives a lovely crunch and nutty contrast that my family goes crazy for.
- Berry Swap: Tried as a blueberry swirl once—I loved the fresh flavor change, and it still pairs beautifully with the white chocolate.
- Minty Fresh: Add a drop of peppermint extract with vanilla for a fun holiday take that tastes like a winter wonderland.
- Dairy-Free Version: Use dairy-free white chocolate chips and a coconut condensed milk substitute if you want to keep this vegan-friendly.
How to Make White Chocolate Raspberry Fudge Recipe
Step 1: Prep Your Pan for Easy Removal
Start by lining an 8×8-inch pan with parchment paper. Make sure to leave some overhang on the sides—that’s my little secret for lifting the entire block of fudge out easily once it’s set. It saves you the headache of cutting fudge stuck to the pan later.
Step 2: Melt White Chocolate and Condensed Milk
Combine all the white chocolate chips and the sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until it’s silky smooth and fully melted. Usually, it takes about 1.5 to 2 minutes total. Be patient here—you don’t want to scorch the chocolate. Stirring frequently helps prevent this.
Step 3: Add Vanilla and Salt Magic
Once melted, stir in the vanilla extract and just a pinch of salt. This small addition is a game-changer; it balances all the sweetness and makes the fudge taste richer and more complex without you even noticing.
Step 4: Pour the Gooey Base
Pour that luscious fudge mixture into your prepared pan. Use a spatula to smooth the surface evenly—that way, every bite has a perfect fudge-to-raspberry ratio.
Step 5: Spoon and Swirl Raspberry Jam
Drop spoonfuls of the slightly warmed raspberry jam all over the fudge. Then gently swirl it through the fudge with a butter knife or spatula tip. I like to do small swirling motions to get a pretty marble effect without over-mixing—the contrast between the raspberry and white chocolate looks so beautiful.
Step 6: Chill Until Firm
Place the fudge in the fridge for at least 3 hours, or until it’s completely firm. This part requires a bit of patience, but trust me, the wait is worth it. Once chilled, lift it out using the parchment overhang and cut into small squares. Servings yield about 36 delightful bite-size pieces.
Pro Tips for Making White Chocolate Raspberry Fudge Recipe
- Smooth Melting: Always stir white chocolate frequently while microwaving in bursts to avoid burning or graininess.
- Jam Warming: Slightly warming your seedless raspberry jam makes it easier to swirl without sinking to the bottom.
- Swirl Gently: Don’t over-swirl the jam—light swirling keeps the gorgeous marble effect and distinct raspberry flavor pockets.
- Cut Cleanly: Use a sharp knife warmed under hot water and wiped dry for clean, even fudge squares.
How to Serve White Chocolate Raspberry Fudge Recipe
Garnishes
I like to garnish a batch of fudge with a sprinkle of freeze-dried raspberry powder or a few freeze-dried raspberry pieces on top—it ups the raspberry flavor and adds a lovely visual touch. Sometimes, a light dusting of finely chopped pistachios adds a pop of color and crunch that both I and guests adore.
Side Dishes
This fudge pairs perfectly with a cup of herbal tea like chamomile or a light sparkling drink to balance the sweetness. For parties, I often serve it alongside fresh berries or a simple cheese board—it’s a great little sweet bite to complement savory flavors.
Creative Ways to Present
For special occasions, I love stacking fudge squares in a clear glass jar tied with a pretty ribbon—it makes an elegant and thoughtful homemade gift. Another fun idea is to arrange pieces on a marble board and drizzle a little extra warmed raspberry jam over the top right before serving for dramatic effect.
Make Ahead and Storage
Storing Leftovers
I store leftover fudge in an airtight container in the fridge to keep it firm and fresh. It usually lasts about a week this way, though honestly, it rarely sticks around that long in my house!
Freezing
If you want to freeze your fudge, I recommend cutting it into squares first, arranging them in a single layer on a baking sheet, flash freezing, then stacking with parchment layers in a freezer-safe container. Frozen fudge keeps well for up to 3 months and thaws quickly in the fridge.
Reheating
I personally don’t reheat fudge, as it’s best enjoyed chilled. But if it’s too firm from the fridge, you can let pieces sit at room temperature for 10–15 minutes to soften slightly without losing that creamy texture.
FAQs
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Can I use fresh raspberries instead of raspberry jam?
While fresh raspberries bring a lovely fresh flavor, they don’t swirl as easily as jam and may release too much moisture, affecting fudge texture. For the classic swirl look and set fudge, seedless raspberry jam is your best bet.
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What if my fudge isn’t setting?
If your fudge isn’t firming up after refrigeration, make sure you used the full can of sweetened condensed milk and white chocolate chips as the fat and sugar are crucial for setting. Also, chill it for the full 3 hours or longer—sometimes colder temps help. Using a smaller pan thickness also aids setting.
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How long does white chocolate raspberry fudge last?
Stored in an airtight container in the fridge, this fudge stays fresh for up to one week. Freezing can extend storage up to 3 months without compromising flavor or texture.
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Can I make this fudge on the stove instead of in the microwave?
You sure can! Gently melt the white chocolate chips and sweetened condensed milk over low heat in a double boiler, stirring constantly until smooth. This method requires more attention but works well if you prefer not to use a microwave.
Final Thoughts
This white chocolate raspberry fudge recipe is one of those desserts that’s as satisfying to make as it is to eat. I’ve made it countless times for birthdays, holidays, and just simple weekend treats, and it always impresses without a ton of fuss. If you want a dessert that feels a little fancy but is completely do-able, this is absolutely it. I’m confident you’ll enjoy making and sharing it as much as I do—go ahead and treat yourself and your loved ones to a batch of this sweet, creamy indulgence!
Print
White Chocolate Raspberry Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes (microwaving)
- Total Time: 3 hours 10 minutes
- Yield: 36 small squares
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Vegetarian
Description
This White Chocolate Raspberry Fudge is a creamy and decadent treat combining sweet white chocolate with tangy raspberry jam swirled throughout. The fudge is easy to make using a microwave for melting and chilling to set, resulting in smooth, rich squares perfect for dessert or gifting.
Ingredients
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Swirl
- 1/4 cup raspberry jam (seedless, warmed slightly for easier swirling)
Instructions
- Line the pan: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the fudge once it’s set.
- Melt the white chocolate and condensed milk: In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Heat in 30-second intervals, stirring after each, until the mixture is completely smooth and melted, which should take about 1.5 to 2 minutes total.
- Stir in vanilla and salt: Add the vanilla extract and a pinch of salt to the melted mixture. Stir thoroughly until fully blended to enhance the fudge’s flavor.
- Pour into pan: Pour the fudge mixture into the prepared baking pan and use a spatula to smooth the top evenly.
- Add raspberry jam: Drop small spoonfuls of the warmed seedless raspberry jam evenly across the surface of the fudge.
- Swirl the jam: Using a butter knife or the tip of a spatula, gently swirl the jam through the fudge to create a marbled effect, being careful not to overmix.
- Chill: Refrigerate the fudge for at least 3 hours or until it firms up. Once set, use the parchment overhang to lift it from the pan and cut into 36 small squares.
Notes
- Warming the raspberry jam slightly makes it easier to swirl through the fudge.
- For best results, use high-quality white chocolate chips to ensure smooth texture and flavor.
- Make sure the fudge is completely chilled before cutting to maintain clean edges.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 small square
- Calories: 110 kcal
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 4.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.2 g
- Protein: 1.5 g
- Cholesterol: 5 mg
