White Chocolate Raspberry Fudge is a dreamy combination of creamy white chocolate and tangy raspberry swirls. It’s smooth, sweet, and has that gorgeous marbled look that makes it almost too pretty to eat (almost!).
The best part? It’s super easy to make and perfect for holidays, gifts, or just treating yourself.
Let’s make this beautiful fudge together!
What You’ll Need
Ingredients:
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves or sauce (store-bought or homemade)
Tools:
- Medium saucepan
- Heatproof spatula
- 8×8-inch baking pan
- Parchment paper
- Toothpick or skewer (for swirling)
- Measuring cups/spoons
Pro Tips
- Use good chocolate. High-quality white chocolate chips will give you the best flavor and texture.
- Don’t overheat. Melt the white chocolate on low heat to keep it smooth and creamy.
- Go easy on the swirl. Use a toothpick or skewer to gently swirl the raspberry sauce—don’t overdo it, or the colors will blend too much.
- Prep your pan. Line your baking pan with parchment paper so it’s easy to lift out the fudge when it’s set.
- Chill completely. Let the fudge set fully in the fridge before cutting to get clean, pretty squares.
Substitutions and Variations
- No raspberry preserves? Use strawberry or cherry preserves for a different fruity twist.
- Extra texture: Add a handful of crushed freeze-dried raspberries or white chocolate chunks into the fudge for some texture.
- Dairy-free version: Use dairy-free white chocolate chips and coconut condensed milk.
How to make it
1. Melt the White Chocolate
In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate is completely melted and smooth. Remove from heat and stir in the vanilla extract.
2. Pour into the Pan
Pour the white chocolate mixture into an 8×8-inch baking pan lined with parchment paper. Spread it out evenly with a spatula.
3. Add Raspberry Swirls
Spoon small dollops of raspberry preserves or sauce over the surface of the fudge. Use a toothpick or skewer to gently swirl the raspberry into the white chocolate, creating a marbled effect.
4. Chill the Fudge
Place the pan in the refrigerator and let the fudge chill for at least 2-3 hours, or until completely firm.
5. Cut and Serve
Once the fudge is set, lift it out of the pan using the parchment paper. Cut into squares with a sharp knife and serve.
Leftovers and Storage
- Store fudge in an airtight container in the fridge for up to 2 weeks.
- Freeze the fudge for up to 3 months—thaw it in the fridge before serving.
Conclusion
This White Chocolate Raspberry Fudge is creamy, fruity, and so gorgeous to look at! It’s easy to make but looks like something straight out of a fancy dessert shop. Perfect for holidays, gifts, or just when you want to treat yourself. Give it a try and let me know how it turned out in the comments. Happy snacking! 🍫✨
