If you’re craving a sweet treat with the perfect balance of creamy and fruity, you’ve got to try this White Chocolate Raspberry Fudge Recipe. I absolutely love how the white chocolate melts so smooth and rich, while the raspberry jam adds that fresh burst of tangy sweetness. When I first made this fudge, I couldn’t believe how simple it was—just a handful of ingredients, no fuss, but the results? Totally fan-freaking-tastic. Stick with me, and I’ll walk you through exactly how to nail it every time!
Why You’ll Love This Recipe
- Easy and Quick: It takes just about 10 minutes to prep, making it perfect for last-minute surprises.
- Perfect Flavor Combo: The creamy white chocolate and tart raspberry jam marry beautifully every time.
- No-Bake Delight: No oven needed—just a little chilling and you’re set.
- Great for Gifting: Makes a beautiful homemade gift that everyone goes crazy for.
Ingredients You’ll Need
The magic of this White Chocolate Raspberry Fudge Recipe comes down to simple, quality ingredients that work perfectly together. I like to grab good white chocolate chips because their sweetness and texture make the fudge silky, and warming the raspberry jam slightly really helps it swirl nicely without overpowering the fudge.
- White chocolate chips: Use high-quality chips for best melting and smooth texture.
- Sweetened condensed milk: This is your secret to creamy, melt-in-your-mouth fudge without tempering chocolate.
- Vanilla extract: Adds depth and enhances the sweetness of the white chocolate.
- Raspberry jam (seedless): Warming it up a bit before swirling makes the marbled effect easier to achieve.
- Pinch of salt: Balances sweetness and brightens the flavors.
Variations
I love tweaking this recipe depending on the occasion or what I have on hand. Don’t be shy about making this fudge your own—there are a bunch of ways to mix it up without losing that irresistible creaminess.
- Nutty Twist: Adding chopped pistachios or toasted almonds gives a fantastic crunch; my family always perks up when I do this.
- Berry Swap: Try swapping raspberry jam for strawberry or blackberry for a slightly different fruity note.
- Diet-Friendly: Use sugar-free condensed milk and a no-sugar-added jam for a lower-sugar treat that still tastes indulgent.
- Extra Decadent: Fold in some white chocolate chunks before chilling for pockets of gooey sweetness.
How to Make White Chocolate Raspberry Fudge Recipe
Step 1: Line Your Pan for Easy Removal
This might sound obvious, but lining your 8×8 pan with parchment paper — and letting a bit of overhang peek over the sides — is a game changer. When the fudge sets, you can effortlessly lift out the whole block for slicing instead of struggling to dig it out. Trust me, this little step makes clean-up so much easier too.
Step 2: Melt White Chocolate and Condensed Milk Carefully
Pop your white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second bursts, stirring well between each, so you get a beautifully smooth blend without scorching the chocolate. It’ll take about 1.5 to 2 minutes total, but keep your eye on it — white chocolate burns fast, and burnt fudge is no fun!
Step 3: Stir in Vanilla and Salt
Once everything is melted and silky, add your vanilla extract and a small pinch of salt. Stir this in thoroughly to balance the sweetness and boost the flavors. I learned the salt really wakes the fudge up — don’t skip it!
Step 4 & 5: Pour and Dollop with Raspberry Jam
Pour your luscious fudge mixture evenly into the lined pan and smooth it out with a spatula. Then drop spoonfuls of warmed raspberry jam across the surface. Warming the jam just a bit makes it easier to swirl without it sinking too much into the fudge base.
How to Serve White Chocolate Raspberry Fudge Recipe
Garnishes
I love sprinkling a few freeze-dried raspberry pieces on top just before serving for an extra pop of color and tartness—they give a nice textural contrast, too. Sometimes I add a light dusting of powdered sugar for a pretty snowy effect.
Side Dishes
Since this fudge is rich, I like pairing it with fresh fruit like sliced strawberries or a simple green tea—something light to balance the sweetness. It’s also great alongside a cup of coffee or a sparkling rosé for a special occasion.
Creative Ways to Present
For holidays or parties, I like to cut the fudge into mini hearts using small cookie cutters or arrange the squares in a beautiful tin layered with parchment and ribbons for gifting. It’s always a crowd-pleaser when presented with a little extra love.
Make Ahead and Storage
Storing Leftovers
I store leftover fudge in an airtight container in the refrigerator—it keeps perfectly for up to two weeks. I always separate layers with parchment paper to prevent sticking. Just take it out about 10 minutes before serving so it softens slightly.
Freezing
Freezing works great if you want to make a big batch ahead of time. Wrap the fudge tightly in plastic wrap and place it in a freezer-safe container. It freezes well for up to three months. To enjoy, thaw it overnight in the fridge.
Reheating
If you want to soften frozen fudge for easier slicing, I pop it in the microwave for 10-15 seconds at a time—just be cautious not to melt it completely. Room temperature fudge is the perfect texture for that melt-in-your-mouth experience.
FAQs
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Can I substitute white chocolate chips with white almond bark?
Yes, you can use white almond bark, but keep in mind it’s sweeter and has a slightly different texture when melted. It will still work fine for this White Chocolate Raspberry Fudge Recipe, but the flavor might be a bit less rich and creamy compared to good-quality white chocolate chips.
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What is the best way to make the raspberry swirl without mixing it too much?
Use a light touch with a butter knife or skewer, just dragging it through the jam dollops and fudge batter gently. Less is more here—too many swirls will blend the raspberry and fudge into an unappealing mush.
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Is it necessary to chill the fudge in the fridge?
Yes, chilling is essential to help the fudge set properly and make it easier to cut into neat squares. Leaving it at room temperature won’t give you that firm, sliceable texture.
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Can I use fresh raspberries instead of jam?
I’d recommend sticking with seedless raspberry jam because fresh raspberries contain more moisture and won’t swirl as cleanly. The jam also adds concentrated flavor and sweetness that fresh berries don’t provide in this fudge recipe.
Final Thoughts
This White Chocolate Raspberry Fudge Recipe has become one of my go-to favorites for gifting and satisfying sweet cravings alike. I love how foolproof it is—you get that luxurious, creamy texture without a lot of fuss or fancy equipment. Plus, the raspberry swirl makes it feel special and homemade in the best way. I’m confident that once you try this, you’ll find yourself making it repeatedly, just like me. Go ahead, make a batch, and share with friends—you’ll be the star dessert maker of your crew!
Print
White Chocolate Raspberry Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 36 small squares
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This White Chocolate Raspberry Fudge is a rich and creamy treat combining smooth white chocolate with sweetened condensed milk, swirled with vibrant raspberry jam for a delightful fruity twist. Easy to make with just a few ingredients and perfect for gifting or sharing at any occasion.
Ingredients
Fudge Base
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Swirl
- 1/4 cup raspberry jam (seedless, warmed slightly for easier swirling)
Instructions
- Line the pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift out the fudge once it is set.
- Melt the white chocolate and condensed milk: In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring thoroughly after each, until the mixture is completely smooth and melted, about 1.5 to 2 minutes total.
- Stir in vanilla and salt: Add the vanilla extract and a pinch of salt to the melted mixture and stir well until fully incorporated.
- Pour into pan: Pour the fudge mixture into the prepared pan and smooth the top evenly with a spatula.
- Add raspberry jam: Drop spoonfuls of the warmed, seedless raspberry jam over the surface of the fudge in small dots.
- Swirl the jam: Using a butter knife or the tip of a spatula, gently swirl the raspberry jam into the fudge to create an attractive marbled pattern, being careful not to over mix.
- Chill: Place the pan in the refrigerator and chill for at least 3 hours or until the fudge is firm. Once set, lift the fudge out using the parchment paper overhang and cut into 36 small squares.
Notes
- Use seedless raspberry jam for a smooth swirl without seeds.
- If the white chocolate mixture starts to thicken before you’re done swirling, gently reheat in short intervals to soften.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- Cutting fudge with a warm knife will give cleaner edges.
- Make sure to cool the jam slightly so it swirls easily without melting the fudge base.
Nutrition
- Serving Size: 1 square (approx. 25g)
- Calories: 110
- Sugar: 15g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 5mg
