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White Chocolate Raspberry Fudge Recipe

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3.8 from 76 reviews

This luscious White Chocolate Raspberry Fudge combines creamy white chocolate and sweetened condensed milk with vibrant raspberry jam swirled throughout for a beautiful marbled effect. Perfectly smooth and delightfully fruity, this no-bake fudge is simple to make and perfect for gifting or indulging.

Ingredients

Scale

Fudge Base

  • 3 cups white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Raspberry Swirl

  • 1/4 cup seedless raspberry jam, warmed slightly for easier swirling

Instructions

  1. 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.
  2. Melt the white chocolate and condensed milk: In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave at 30-second intervals, stirring well after each, until smooth and fully melted, about 1.5 to 2 minutes in total.
  3. Stir in vanilla and salt: Add vanilla extract and a pinch of salt to the melted chocolate mixture. Stir thoroughly to blend all ingredients evenly.
  4. Pour into pan: Pour the fudge mixture into the prepared pan and smooth the surface evenly with a spatula.
  5. Add raspberry jam: Drop small spoonfuls of the warmed raspberry jam across the top of the fudge batter in dots.
  6. Swirl the jam: Use a butter knife or spatula tip to gently swirl the jam through the fudge to create a marbled pattern; avoid over-mixing to preserve the look.
  7. Chill: Place the fudge in the refrigerator and chill for at least 3 hours, or until firm enough to lift and cut into squares.

Notes

  • Use high-quality white chocolate for the best melting and flavor results.
  • Warming the raspberry jam makes swirling easier and prevents clumps.
  • Don’t overmix the jam while swirling to keep a pretty marbled effect.
  • Line the pan with parchment paper for easy removal and clean edges.
  • Chilling overnight improves texture and makes cutting cleaner.
  • Store fudge in an airtight container in the fridge for up to 7 days or freeze individually wrapped pieces for up to 2 months.
  • Substitute raspberry jam for other berry jams like strawberry or blackberry for flavor variations.
  • Try dark or milk chocolate chips instead of white chocolate for a different base.
  • Add crushed freeze-dried raspberries for extra texture and color.
  • A few drops of almond extract can substitute vanilla for a bakery-style twist.

Find it online: https://yumfoodusa.com/white-chocolate-raspberry-fudge-recipe/