White Chocolate Raspberry Fudge Recipe

You know those recipes that feel almost too good to be true? The ones that look like you slaved away for hours but secretly come together in minutes? This, my friend, is one of those magical recipes. This White Chocolate Raspberry Fudge is my not-so-secret weapon for holiday platters, bake sales, and those “I need something sweet right now” moments. It’s a beautiful, creamy, and decadent treat that combines the richness of white chocolate with the bright, tangy pop of raspberries. Whether you’re a seasoned fudge-maker or a nervous newbie, this recipe is designed for success, guaranteeing a dessert that looks stunning and tastes even better.

Table of Contents

Table of Contents

Why You’ll Love This White Chocolate Raspberry Fudge

This recipe has earned a permanent spot in my recipe box for so many reasons. It’s the perfect blend of simplicity and sophistication.

• Incredibly Easy: We’re skipping the candy thermometer and complicated steps. This is a simple melt-and-set situation.
• Visually Stunning: The swirls of raspberry puree create a marbled effect that’s just gorgeous. It’s sure to impress anyone who sees it.
• Perfect for Gifting: A small box of this homemade fudge makes a heartfelt and delicious gift for neighbors, teachers, or friends.
• Family-Friendly Fun: This is a great recipe to make with kids. They’ll love swirling the raspberry layer into the white chocolate.
• Crowd-Pleasing Flavor: The sweet and tart combination is a total winner. It’s a classic for a reason!

Ingredients

Just a handful of simple ingredients is all you need. The quality of the white chocolate is key here, so try to use a good brand you enjoy eating on its own.

Print

• 3 cups high-quality white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup seedless raspberry jam
• 1-2 drops red food coloring (optional, for a more vibrant color)

Equipment You’ll Need

You don’t need any fancy equipment for this recipe. Just a few basics:

• 8×8 inch baking pan
• Parchment paper
• Medium-sized saucepan
• Heatproof spatula or wooden spoon
• Two small bowls (for separating the mixtures)

How to Make White Chocolate Raspberry Fudge

Follow these simple steps for flawless fudge every single time. Don’t be afraid to get creative with your swirls!

1. Prepare the Pan: Line your 8×8 inch pan with parchment paper, leaving some overhang on two sides. This will make it super easy to lift the fudge out later.
2. Melt the Base: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and a pinch of salt. Stir continuously until the chocolate is completely melted and the mixture is smooth. This should only take about 5-7 minutes. Be patient and keep the heat low to avoid scorching the chocolate.
3. Divide and Flavor: Remove the saucepan from the heat and stir in the vanilla extract. Now, scoop about one-third of the white chocolate mixture into a separate bowl. To this smaller portion, add the seedless raspberry jam and the food coloring (if using). Stir until it’s fully incorporated and beautifully pink.
4. Layer and Swirl: Pour the plain white chocolate mixture into your prepared pan and spread it into an even layer. Then, dollop the raspberry mixture randomly on top. Use a knife or a toothpick to gently swirl the two layers together, creating a marbled pattern.
5. Chill and Set: Place the pan in the refrigerator for at least 3-4 hours, or until the fudge is completely firm.
6. Slice and Serve: Once set, use the parchment paper to lift the fudge block out of the pan. Place it on a cutting board and slice it into small squares using a sharp knife. For clean cuts, you can wipe the knife blade clean between slices.

Tips for Perfect Fudge

Here are a few pointers I’ve learned along the way to make sure your fudge turns out perfectly.

• Avoid Graininess: The key to smooth fudge is low, gentle heat. If you rush it and overheat the chocolate, it can become grainy or seize up.
• Truly Seedless Jam: Make sure your raspberry jam is seedless. The seeds can interrupt the lovely smooth texture of the fudge. If you can’t find seedless, you can warm the jam slightly and press it through a fine-mesh sieve to remove the seeds.
• Room Temperature is Key: For the best texture and flavor, let the fudge sit at room temperature for about 10 minutes before serving. This will soften it just enough to make it creamy and dreamy.
• Get Creative with Swirls: Don’t over-swirl! A few gentle figure-eight motions are all you need. If you mix it too much, the colors will muddle together instead of creating a pretty pattern.

Easy Variations to Try

This recipe is a fantastic base for all sorts of flavor adventures. Feel free to make it your own!

• Different Jams: Swap the raspberry jam for strawberry, blackberry, or even apricot preserves.
• Nutty Crunch: Stir 1/2 cup of chopped toasted pecans or pistachios into the white chocolate base before pouring it into the pan.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the white chocolate mixture for a bright, fresh twist.
• Festive Sprinkle: Before chilling, sprinkle the top with a little coarse sea salt or holiday sprinkles for extra flair.

Serving Suggestions

This fudge is delightful all on its own, but it also plays well with others! Arrange the squares on a festive platter for a party, or pack a few pieces into a cellophane bag tied with a ribbon for a lovely homemade gift. It pairs wonderfully with a hot cup of coffee or a glass of cold milk. For another show-stopping dessert idea that’s surprisingly simple, check out my recipe for Easy No-Bake Cheesecake.

How to Store Your Fudge

Store your fudge in an airtight container in the refrigerator for up to two weeks. You can also freeze it for up to three months. Just separate the layers with parchment paper so they don’t stick together, and thaw in the refrigerator overnight before serving.

Can I use dark or milk chocolate instead of white chocolate?

While white chocolate provides the best flavor base for the raspberry, you can experiment! Milk chocolate would be very sweet, and dark chocolate would create a richer, more intense flavor profile. The swirling effect might just be less visually distinct.

My fudge is too soft. What happened?

This usually means it didn’t chill long enough. Pop it back in the fridge for another hour or two. Also, be sure you’re using full-fat sweetened condensed milk, as lower-fat versions can affect the setting quality.

Can I make this fudge dairy-free?

You can try! Use a high-quality dairy-free white chocolate and a coconut-based sweetened condensed milk alternative. The texture might be slightly different, but it should still work. For more on dairy-free baking, Healthline has a great guide to dairy substitutes.

What’s the best way to cut fudge cleanly?

Use a large, sharp knife and wipe the blade clean with a hot, damp cloth between each cut. This will give you those beautiful, clean edges that make homemade treats look professional.

There you have it—your new favorite shortcut to an impressive and delicious dessert. This White Chocolate Raspberry Fudge is proof that you don’t need to be a professional pastry chef to create something truly special. It’s a little bite of joy that’s perfect for sharing (or not, no judgment here!). I hope this recipe brings as much happiness to your kitchen as it has to mine. If you’re looking for another simple treat that’s always a hit, my Classic Chocolate Chip Cookies are a guaranteed crowd-pleaser. Happy baking!