If you’re craving a melt-in-your-mouth, dreamy sweet treat, you’re in the right place! This White Chocolate Raspberry Fudge Recipe is seriously one of my all-time favorites to make—and share. The creamy white chocolate pairs perfectly with the tart swirls of raspberry jam, delivering just the right balance of sweetness and fruity zing. Whether you’re making it for a party or a cozy night in, this fudge recipe will quickly become your go-to, trust me.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything in your pantry for an easy, no-fuss dessert.
- Quick Prep: Takes less than 10 minutes of active work, perfect for busy days or last-minute cravings.
- Visual Appeal: The raspberry swirl makes every piece look like a mini work of art—perfect for gifting!
- Delicious Flavor Combo: Creamy white chocolate with tart raspberry jam hits that sweet-and-sour spot we all crave.
Ingredients You’ll Need
One thing I love about this White Chocolate Raspberry Fudge Recipe is how straightforward the ingredients are, yet they come together into something special. Picking good-quality white chocolate makes a big difference here, so don’t skimp on that if you can help it.
- White chocolate chips: Using chips ensures even melting and a smooth base—go for good-quality for the best flavor.
- Sweetened condensed milk: This is the magic that makes the fudge creamy and luscious without extra butter or cream.
- Vanilla extract: Just a splash brightens the fudge and enhances the white chocolate’s sweetness.
- Raspberry jam (seedless): I recommend warming it slightly for easy swirling; the seedless kind gives a smooth texture.
- Salt: A pinch balances all that sweetness perfectly and brings out the fruit’s brightness.
Variations
I love playing around with this White Chocolate Raspberry Fudge Recipe depending on the occasion. Don’t hesitate to switch up the fruit jam or add mix-ins—you’ll find that it’s very forgiving and fun to experiment with.
- Berry Swap: I’ve swapped raspberry jam with strawberry or blackberry jam before, and each gives a unique fruity twist that my family loved.
- Nutty Addition: Adding chopped pistachios or almonds gives extra crunch and a beautiful contrast to the creamy fudge texture.
- Dairy-Free Version: Use dairy-free white chocolate chips and sweetened coconut condensed milk to make this treat vegan-friendly.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top before chilling for a beautiful, extra chocolatey finish.
How to Make White Chocolate Raspberry Fudge Recipe
Step 1: Line the Pan for Easy Removal
Start by lining an 8×8-inch baking pan with parchment paper. I like to leave a bit of overhang on the sides—that way, once the fudge is set, you can easily lift it out in one perfect block. It saves a lot of fuss when it’s time to slice and serve.
Step 2: Melt White Chocolate and Sweetened Condensed Milk
Place the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second increments, stirring really well each time to avoid scorching. You want a silky smooth mixture, which usually takes about 1.5 to 2 minutes total. Stirring between bursts is key to getting that glossy texture.
Step 3: Mix in Vanilla and Salt
Once melted, stir in the vanilla extract and a pinch of salt. Even though the fudge is sweet, that tiny bit of salt makes a big flavor difference—it brightens everything and rounds out the sweetness.
Step 4: Pour and Smooth Into Pan
Pour your fudge mixture into the prepared pan, then use a spatula to spread it evenly. This is where your pudding of white chocolate starts to look like the beautiful dessert you know it will be.
Step 5: Add Raspberry Jam Dollops
Drop small spoonfuls of warmed raspberry jam over the fudge surface. I warm mine slightly in the microwave—about 15 seconds so it’s easier to swirl but not hot. Dotting the jam all over helps you get those gorgeous marble patterns in the next step.
Step 6: Swirl the Jam into the Fudge
Using the tip of a butter knife or spatula, gently swirl the jam through the fudge. Don’t overdo it—just a few swirls will create that beautiful marbled look with bursts of tangy raspberry throughout. It’s so fun to watch this come together!
Step 7: Chill Until Firm
Pop the pan in the fridge for at least 3 hours or until the fudge is completely set. When it’s ready, use the parchment paper overhang to lift it out, then cut into bite-sized squares. I usually get about 36 small pieces—perfect for sharing or keeping a stash in the fridge.
Pro Tips for Making White Chocolate Raspberry Fudge Recipe
- Gentle Melting: Don’t rush melting — stirring between short microwave bursts avoids burning and keeps the fudge silky smooth.
- Jam Swirling Technique: I found that a light swirl looks best—over-swirling blends the jam too much and dulls the pretty marble pattern.
- Parchment Paper Overhang: Leaving plenty of overhang makes lifting out the fudge block a breeze—no accidental breaking.
- Cutting Warm Fudge: Wait for the fudge to be fully chilled before cutting to avoid crumbling or sticking.
How to Serve White Chocolate Raspberry Fudge Recipe
Garnishes
I usually keep garnishes simple because the fudge is stunning on its own! However, for a little extra flair, sprinkling a few freeze-dried raspberry bits on top before chilling adds a lovely tang and a pretty pop of color. You could also dust with a tiny bit of powdered sugar to make it extra festive.
Side Dishes
This fudge pairs beautifully with a cup of coffee or a fruity herbal tea. If you’re serving it at a gathering, sliced fresh berries or a light citrus salad alongside help balance the richness of the fudge.
Creative Ways to Present
For holiday parties, I love arranging the fudge squares in a decorative tin lined with festive paper. Wrapping small stacks in cellophane tied with a raffia bow makes for a thoughtful homemade gift. You can even layer fudge between sheets of wax paper for pretty jar gifts that friends swoon over.
Make Ahead and Storage
Storing Leftovers
I store my fudge in an airtight container in the fridge to keep it fresh and firm. It stays perfect for up to two weeks, though it rarely lasts that long around here! If room temperature is warm, refrigerating is key to maintaining the texture.
Freezing
Freezing is a great option if you want to prep ahead or stash extras. Wrap the fudge tightly in plastic wrap, then place in a freezer-safe bag or container. It freezes well for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for the best texture.
Reheating
Since fudge is best served chilled, I usually just let frozen chunks thaw in the fridge. If you want a softer bite, leaving it at room temp for 15-20 minutes works nicely—just avoid microwaving or heating as it can melt and lose its texture.
FAQs
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Can I use white chocolate bars instead of chips in this fudge?
Yes, you can! Just chop the white chocolate bars into small, even pieces so they melt smoothly and evenly alongside the condensed milk.
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Do I have to use seedless raspberry jam?
Seedless jam gives a smoother swirl and better fudge texture. If you use jam with seeds, you might notice some little bits in your fudge, which isn’t a deal-breaker but changes the mouthfeel.
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How do I know when the fudge is ready to be cut?
The fudge should be firm and cold to the touch, usually after chilling at least 3 hours in the fridge. To get clean cuts, use a sharp knife and warm it slightly with hot water—wipe it dry before slicing.
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Can I substitute the raspberry jam with fresh raspberries?
Fresh raspberries are delicious but might not create the same swirling effect, and could add extra moisture, making the fudge softer. Using jam gives you that signature marbled look and tangy fruit flavor without affecting texture.
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Is this fudge recipe gluten-free?
Yes! All the main ingredients used in this White Chocolate Raspberry Fudge Recipe are naturally gluten-free. Just double-check your raspberry jam and white chocolate packaging to confirm they haven’t been processed with gluten-containing ingredients.
Final Thoughts
Honestly, I absolutely love how this White Chocolate Raspberry Fudge Recipe turns out every single time. It’s such a comforting yet elegant treat, and I always get asked for the recipe at family gatherings. Making fudge doesn’t have to be intimidating, and this one is proof—simple ingredients, easy steps, and a result that feels special. Give it a try, and I promise you’ll have a new favorite dessert to keep on hand (and share, if you’re feeling generous!).
Print
White Chocolate Raspberry Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes (microwaving)
- Total Time: 3 hours 12 minutes
- Yield: 36 small squares
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This White Chocolate Raspberry Fudge is a luscious, creamy treat that combines the smooth sweetness of white chocolate with the bright, tart flavor of raspberry jam. Ready in just a few minutes and chilled to perfection, this fudge offers a beautiful marbled effect and melts in your mouth. Ideal for holiday gifts, parties, or any occasion when you crave a rich, fruity dessert.
Ingredients
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
- Line the pan: Line an 8×8 inch pan with parchment paper, leaving some overhang on the sides. This overhang will help you lift the fudge out of the pan once it’s 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 well after each, until the mixture is completely smooth and fully melted. This usually takes about 1.5 to 2 minutes total.
- Stir in vanilla and salt: Add the vanilla extract and a pinch of salt into the melted chocolate mixture. Stir until all the ingredients are fully incorporated and smooth.
- Pour into pan: Pour the combined fudge mixture into the prepared pan, spreading it out evenly. Smooth the top with a spatula to create a level surface.
- Add raspberry jam: Drop small spoonfuls of the warmed seedless raspberry jam evenly spaced over the top of the fudge mixture.
- Swirl the jam: Using a butter knife or the tip of a spatula, gently swirl the raspberry jam into the fudge to create a marbled effect. Be careful not to over-swirl to maintain an attractive pattern.
- Chill: Place the pan in the refrigerator and chill the fudge for at least 3 hours, or until firm. Once set, use the parchment paper overhang to lift the fudge from the pan. Cut into 36 small squares and serve.
Notes
- For best results, use high-quality white chocolate chips that melt smoothly.
- Warming the raspberry jam slightly makes swirling easier and more visually appealing.
- If you prefer a stronger raspberry flavor, consider adding a teaspoon of raspberry extract along with the vanilla.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- Allow fudge to come to room temperature for a few minutes before serving for the best texture.
Nutrition
- Serving Size: 1 small square
- Calories: 110
- Sugar: 15g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 5mg
