This White Chocolate Raspberry Fudge is one of those easy treats that looks fancy but takes hardly any effort.
It’s rich, creamy, sweet, and just the right amount of tart from the raspberry swirl. You don’t even need a candy thermometer, and it comes together in one bowl and one pan.
This is the perfect quick dessert for holidays, parties, or when you just want something special to share. I’ve made this for bake sales, potlucks, and even as little gift box treats. It never lasts long.
Why I Love This Recipe
There’s something nostalgic and comforting about fudge—it feels like a treat from childhood, but this version is elevated with raspberry and white chocolate.
- No baking needed—just melt, mix, swirl, and chill
- The tart raspberry balances the sweet white chocolate perfectly
- It stores well and makes a great homemade gift
- Only a few ingredients but still looks impressive
I first made this for a friend’s baby shower and it became the most requested recipe from that day on. It’s been a staple in my holiday trays ever since.
What You’ll Need
- 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
Pro Tips
- Use good quality white chocolate—it melts smoother and tastes better
- Warm the raspberry jam just a bit so it swirls easily
- Don’t overmix the raspberry swirl—just a few swirls with a knife gives that perfect marbled look
- Line your pan with parchment and let it overhang the sides so you can lift the fudge out easily
- Chill fully before cutting—at least 3 hours, but overnight is even better
Tools Needed
- 8×8 baking pan
- Parchment paper
- Microwave-safe mixing bowl
- Spatula
- Spoon or butter knife (for swirling)
- Measuring spoons
Substitutions and Variations
- Swap raspberry jam for strawberry or blackberry for a twist
- Use dark or milk chocolate chips for a completely different fudge base
- Add crushed freeze-dried raspberries for texture and a pop of color
- A drop of almond extract instead of vanilla gives a bakery-style flavor
Make Ahead Tips
This fudge is perfect for making ahead. Make it up to a week in advance and store it in the fridge in an airtight container. You can even freeze it for up to 2 months—just wrap pieces individually.
How to Make White Chocolate Raspberry Fudge
Step 1: Line the pan
Line an 8×8 pan with parchment paper, leaving a bit of overhang so you can lift the fudge out later.
Step 2: Melt the white chocolate and condensed milk
In a microwave-safe bowl, combine 3 cups white chocolate chips and 1 (14 oz) can sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until completely smooth and melted (about 1.5 to 2 minutes total).
Step 3: Stir in vanilla and salt
Add 1/2 teaspoon vanilla extract and a pinch of salt to the melted mixture. Stir until fully blended.
Step 4: Pour into pan
Pour the fudge mixture into the lined baking pan and smooth the top with a spatula.
Step 5: Add raspberry jam
Drop spoonfuls of 1/4 cup warmed seedless raspberry jam on top of the fudge in small dots across the surface.
Step 6: Swirl the jam
Using a butter knife or the tip of a spatula, gently swirl the jam through the fudge mixture to create a marbled effect. Don’t overdo it.
Step 7: Chill
Refrigerate the fudge for at least 3 hours, or until firm. Once set, lift it out of the pan and cut into squares.
Leftovers and Storage
Store fudge in an airtight container in the fridge for up to 7 days. You can also freeze it—wrap each square in parchment paper and place in a zip-top bag. It’ll last about 2 months frozen.
Servings and Time
Servings: 36 small squares
Total Time: 10 minutes prep, 3 hours chill
Macros (Per Piece, Approximate)
- Calories: 120
- Fat: 6g
- Carbs: 15g
- Sugar: 14g
- Protein: 1g
Why This Recipe Works (Quick Science)
White chocolate has a high fat content, which helps give this fudge its creamy, melt-in-your-mouth texture. The sweetened condensed milk acts as both the sugar and liquid base—no need for boiling sugar or candy thermometers. Swirling in raspberry jam adds tartness and cuts through the sweetness, balancing every bite.
Common Mistakes
- Overheating the chocolate – White chocolate burns fast, so use short bursts in the microwave and stir often.
- Not swirling carefully – If you mix too much, you’ll lose the pretty marbled effect.
- Using jam with seeds – Seeds can mess with the texture. Always use seedless raspberry jam.
- Not chilling long enough – The fudge needs time to fully set before cutting.
What to Serve With
- A warm cup of black tea or espresso to balance the sweetness
- Sparkling water with lemon for a refreshing contrast
- A scoop of vanilla bean ice cream on the side for an indulgent dessert
FAQ
Can I use a different fruit jam?
Yes! Strawberry, blackberry, or even cherry jam all work beautifully.
Do I need a candy thermometer?
Nope! That’s the best part—this is foolproof fudge.
Can I make this dairy-free?
Try using dairy-free white chocolate and coconut condensed milk, though results may vary slightly in texture.
Can I double the recipe?
Yes, just use a 9×13 pan instead of 8×8.
Final Thoughts
This White Chocolate Raspberry Fudge is a sweet little win. It’s easy, pretty, and seriously delicious. Whether you’re gifting it, sharing it, or sneaking a square late at night, it’s sure to become a favorite. Give it a try and drop a comment with how it turned out—or if you tried a fun twist!
