White Chocolate Raspberry Fudge Recipe

Introduction

White Chocolate Raspberry Fudge is a delightful treat that combines creamy white chocolate with a sweet, tangy raspberry swirl. This easy-to-make fudge is perfect for special occasions or whenever you crave a luscious, homemade dessert.

Ingredients

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/4 cup raspberry jam (seedless, warmed slightly for easier swirling)
• Pinch of salt

Instructions

1. Step 1: Line an 8×8 baking pan with parchment paper, allowing the edges to overhang for easy removal later.
2. Step 2: In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring between each, until completely smooth.
3. Step 3: Stir in the vanilla extract and a pinch of salt until well blended.
4. Step 4: Pour the chocolate mixture into the prepared pan, spreading it evenly.
5. Step 5: Warm the raspberry jam slightly to soften it, then drop it in small spoonfuls over the fudge surface.
6. Step 6: Use a spoon or butter knife to gently swirl the jam through the white chocolate for a marbled effect—avoid overmixing.
7. Step 7: Chill the fudge in the refrigerator for at least 3 hours, or preferably overnight, until fully set.
8. Step 8: Lift the fudge out using the parchment edges, cut into squares, and serve.

Tips & Variations

• Use good quality white chocolate for smoother melting and richer flavor.
• Warm the raspberry jam before swirling to create elegant marbled patterns.
• Swap raspberry jam with strawberry or blackberry preserves for different berry flavors.
• Try using dark or milk chocolate chips instead of white chocolate for a different base.
• Add crushed freeze-dried raspberries to the fudge for extra texture and a pop of color.
• A drop of almond extract in place of vanilla adds a lovely bakery-style aroma.

Storage

Store the fudge in an airtight container in the refrigerator for up to one week. For longer storage, wrap individual pieces tightly and freeze for up to 2 months. Thaw frozen fudge in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of jam?

Fresh raspberries won’t swirl as smoothly and may release too much moisture. It’s best to use seedless raspberry jam warmed slightly for the perfect marbled effect.

How do I know when the fudge is fully set?

The fudge is fully set when it feels firm to the touch and holds its shape when cut. Chilling it overnight ensures the best texture for clean slices.

White Chocolate Raspberry Fudge Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

This White Chocolate Raspberry Fudge combines the creamy richness of white chocolate with vibrant swirls of raspberry jam to create a luscious, marbled treat that’s perfect for any occasion. Easy to prepare with a beautiful presentation, it’s a delightful dessert that can be made ahead and stored for convenience.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 20 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Prepare Pan: Line an 8×8 baking pan with parchment paper, allowing the edges to overhang for easy fudge removal later.
2. Melt Chocolate Mixture: In a microwave-safe mixing bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth and melted.
3. Add Flavorings: Stir in the vanilla extract and a pinch of salt into the melted white chocolate mixture until fully incorporated.
4. Pour Base: Pour the white chocolate mixture into the prepared pan, spreading evenly with a spatula.
5. Swirl in Raspberry Jam: Drop spoonfuls of warmed raspberry jam over the fudge base. Use a spoon or butter knife to gently swirl it through the fudge for a marbled effect, taking care not to overmix.
6. Chill and Set: Refrigerate the fudge for at least 3 hours or preferably overnight until fully set and firm.
7. Cut and Serve: Once set, use the parchment paper edges to lift the fudge from the pan. Cut into squares and serve. Store leftover fudge in an airtight container in the refrigerator for up to a week or freeze pieces individually for up to 2 months.

Notes

• Use high-quality white chocolate for the smoothest melting and best flavor.
• Warm raspberry jam slightly for easier swirling and better marbling effect.
• Don’t over-swirl the raspberry jam to maintain a beautiful marbled look.
• Line the pan with parchment paper with overhanging edges for easy fudge removal.
• Chill fudge fully before cutting to ensure clean squares.
• Substitute raspberry jam with strawberry or blackberry jam for variation.
• Try dark or milk chocolate chips for different fudge bases.
• Add crushed freeze-dried raspberries for texture and extra color.
• Replace vanilla extract with a drop of almond extract for a bakery-style flavor.
• Fudge can be made ahead and stored in the fridge for up to a week or frozen for up to 2 months.

Keywords: white chocolate fudge, raspberry fudge, no-bake fudge, marbled fudge, raspberry swirl fudge, easy fudge recipe, holiday fudge