White Chocolate Raspberry Fudge Recipe

If you love a sweet treat that’s both rich and a little tangy, you’re going to adore this White Chocolate Raspberry Fudge Recipe. Seriously, it’s one of those recipes I come back to again and again because it delivers creamy, melt-in-your-mouth fudge with a gorgeous swirl of raspberry that brightens every bite. Stick with me — I’ll walk you through it step-by-step and share my best tips so your fudge turns out perfectly every single time.

this …

Ingredients You’ll Need

Choosing the right ingredients really makes or breaks this White Chocolate Raspberry Fudge Recipe. I always reach for good-quality white chocolate chips because they melt smoother and taste richer. And warming the raspberry jam helps it swirl through the fudge beautifully without clumping.

• White chocolate chips: Opt for high-quality white chocolate chips for a creamy, silky fudge base.
• Sweetened condensed milk: This adds luscious sweetness and the perfect fudgy texture without fuss.
• Vanilla extract: A small amount enhances the flavor and balances the sweetness.
• Raspberry jam (seedless): Using seedless jam lets you swirl the fruit flavor without any crunchy seeds.
• Pinch of salt: Just a pinch brings out the white chocolate’s sweetness and depth.

Variations

I love making this White Chocolate Raspberry Fudge Recipe just as is, but I’ve also played around with a few tweaks that add an extra layer of fun. The key is to keep it simple so the fudge stays creamy and the raspberry bright.

• Use fresh raspberries: I’ve stirred in some mashed fresh raspberries for a more natural fruity flavor, but be careful not to add too much liquid.
• Add white chocolate chunks: For extra texture, try folding in some white chocolate chunks after melting for little bites of gooey chocolate.
• Swap raspberry for other jams: I sometimes use strawberry or blackberry jam to change up the berry flavor — both work beautifully!
• Make it vegan: Try coconut condensed milk and dairy-free white chocolate to keep it vegan-friendly without sacrificing creaminess.

How to Make White Chocolate Raspberry Fudge Recipe

Step 1: Line the Pan for Easy Removal

First things first, line an 8×8 inch baking pan with parchment paper. I like to leave a little overhang on the sides so when the fudge is firm, you can easily lift it out. Trust me, this little step saves you from wrestling with sticky fudge later.

Step 2: Melt the White Chocolate and Condensed Milk

Next, in a microwave-safe bowl, combine the white chocolate chips with the sweetened condensed milk. Microwave in 30-second bursts, stirring in between to make sure everything melts evenly. It usually takes me about 1.5 to 2 minutes total to get a perfectly smooth, glossy mixture. Be patient here — stopping to stir prevents the chocolate from overheating or seizing.

Step 3: Stir in Vanilla and Salt for Depth

Once melted, add the vanilla extract and a pinch of salt to your mixture. Stir everything together well. The vanilla brings a lovely warmth, and the salt really balances the sweet white chocolate, making your fudge taste much more complex.

Step 4: Pour and Smooth the Base Layer

Pour this creamy mixture into your prepared pan and smooth the surface with a spatula. This step lets you create a pretty even base so the raspberry swirls really stand out later.

Step 5: Add and Swirl the Raspberry Jam

Warm your seedless raspberry jam slightly—this makes it easier to drizzle and swirl. Spoon small drops all over the fudge surface. Then gently swirl the jam through using a butter knife or spatula tip. The goal is to create a pretty marbled effect, not to mix it in completely. Don’t overdo the swirling or the jam will blend away into the fudge.

Step 6: Chill Until Firm

Pop your pan into the fridge for at least 3 hours to let the fudge set. Patience here is key — you want that creamy texture firm enough to cut clean squares. When ready, use the parchment overhang to lift it out, then slice into small bite-sized pieces. This recipe yields about 36 squares, perfect for sharing.

How to Serve White Chocolate Raspberry Fudge Recipe

Garnishes

I like to sprinkle a few freeze-dried raspberry pieces or finely chopped pistachios on top before chilling. That little crunch and extra pop of color makes the fudge look professional and adds fantastic texture. Plus, it tastes just as amazing as it looks!

Side Dishes

This fudge pairs beautifully with a hot cup of tea or coffee, making it a great treat during afternoon gatherings. I also love serving it alongside fresh berries or whipped cream at dessert buffets for variety.

Creative Ways to Present

For holidays or parties, I’ve wrapped individual fudge squares in pretty parchment triangles tied with twine — super cute and gift-ready! You can also layer fudge squares in a decorative jar to make an edible present that’s as charming as it is tasty.

Make Ahead and Storage

Storing Leftovers

Store your leftover fudge in an airtight container in the refrigerator. I keep mine chilled and it stays fresh for up to two weeks. Just remember to let it sit at room temperature for a few minutes before serving so the flavors shine.

Freezing

If you want to keep your fudge longer, I’ve successfully frozen it wrapped tightly in plastic wrap and placed in a freezer bag. When you’re ready, thaw overnight in the fridge to preserve that creamy texture without condensation issues.

Reheating

I don’t typically reheat fudge, since it’s best enjoyed chilled or at room temperature, but if it feels too firm, just leave it out for 20–30 minutes to soften naturally. If you must warm it, do so very gently in short bursts in the microwave—just enough to soften, not melt.

FAQs

Final Thoughts

When I first tried this White Chocolate Raspberry Fudge Recipe, I was blown away by how simple and stunning it was. It’s now one of my go-to recipes whenever I want something impressive but quick. I really hope you enjoy making it and that it brings a touch of sweetness and joy to your kitchen just like it does in mine. Go ahead, give it a try—you won’t regret it!

Print