White Chocolate Raspberry Fudge Recipe
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.
- 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
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
- Prepare Pan: Line an 8×8 baking pan with parchment paper, allowing the edges to overhang for easy fudge removal later.
- 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.
- Add Flavorings: Stir in the vanilla extract and a pinch of salt into the melted white chocolate mixture until fully incorporated.
- Pour Base: Pour the white chocolate mixture into the prepared pan, spreading evenly with a spatula.
- 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.
- Chill and Set: Refrigerate the fudge for at least 3 hours or preferably overnight until fully set and firm.
- 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
