White Chocolate Raspberry Fudge
White Chocolate Raspberry Fudge is a delicious mix of creamy white chocolate and tart raspberry swirls. It has a beautiful marbled look that makes it almost too pretty to eat (nearly!). It’s smooth and sweet.
The best thing? It’s really simple to prepare and great for holidays, gifts, or just to indulge yourself.
Let’s work together to make this lovely fudge!
Ingredients
- ◯ 3 cups of white chocolate chips
- ◯ 1 can (14 oz) of sweetened condensed milk
- ◯ 1 tsp of vanilla extract
- ◯ ½ cup of raspberry sauce or preserves, either store-bought or homemade
Medium-sized pot
Spatula that can handle heat
A baking pan that is 8 by 8 inches
Paper made with parchment
Toothpick or skewer (for stirring)
Spoons and cups for measuring
Preparation Steps
- Melt the white chocolate.
Put the white chocolate chips and sweetened condensed milk in a medium saucepan. Stir the chocolate frequently over low heat until it is totally melted and smooth. Take it off the heat and mix in the vanilla essence. - Put in the pan
Put the white chocolate mixture in an 8×8-inch baking sheet that has parchment paper on the bottom. Use a spatula to spread it out evenly. - Put in Raspberry Swirls
Put small spoonfuls of raspberry preserves or sauce on top of the fudge. Use a toothpick or stick to carefully mix the raspberry into the white chocolate. This will make a marbled look. - Cool the fudge
Put the pan in the fridge and let the fudge cool for at least 2–3 hours, or until it is totally hard. - Cut and Serve
Use the parchment paper to remove the fudge out of the pan once it has hardened. Use a sharp knife to cut it into squares and serve.
Tips for Best Results
- Use chocolate that is good. The best taste and texture will come from high-quality white chocolate chips.
- Don’t become too hot. To keep the white chocolate smooth and creamy, melt it over low heat.
- Don’t swirl too much. Gently swirl the raspberry sauce with a toothpick or skewer. Don’t stir it too much or the colors will mix too much.
- Get your pan ready. Put parchment paper in your baking pan so that the fudge is simple to remove out when it’s done.
- Let it cool all the way down. Before cutting the fudge, let it cool completely in the fridge so that the squares are clean and attractive.
Variations and Storage
- No raspberry jam? Try strawberry or cherry preserves for a different fruity flavor.
- Add some crushed freeze-dried raspberries or white chocolate pieces to the fudge to give it some more texture.
- For a dairy-free variation, use coconut condensed milk and dairy-free white chocolate chips.
- Put fudge in a container that doesn’t let air in and keep it in the fridge for up to two weeks.
- You can freeze the fudge for up to three months. Before serving, let it thaw in the fridge.
This fudge with white chocolate and raspberries is creamy, delicious, and beautiful to look at. It looks like something from a gourmet dessert shop, yet it’s easy to make. Great for gifts, holidays, or just because you want to spoil yourself. Try it out and tell me how it went in the comments. Enjoy your snacks! 🍫✨