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Creamy White Chocolate Raspberry Fudge with beautiful swirls of raspberry flavor. This easy no-bake treat is perfect for holidays or gifting. 🍓🤍
⭐ Why You’ll Love This Recipe
- This white chocolate and raspberry fudge is rich, creamy, and swirled with bright berry flavor.
- No candy thermometer needed, making it great for beginner fudge makers.
- The raspberry swirl creates a beautiful raspberry ripple fudge look without extra effort.
- It sets up smoothly and slices clean for gifting or dessert trays.
🛒 Ingredients & Substitutions
- fresh raspberries – frozen raspberries work equally well
- fresh lemon juice – bottled lemon juice can be used
- cornstarch – arrowroot powder may be substituted
- white chocolate chips – high-quality white chocolate bars, chopped
- sweetened condensed milk – no suitable substitute recommended
- unsalted butter – margarine may be used if needed
- freeze-dried raspberries – optional or substitute with white chocolate drizzle
✨ Variations
- Swirl in extra raspberry puree for a bolder berry flavor.
- Drizzle melted white chocolate over the top once set.
- Add crushed freeze-dried raspberries for extra color and texture.
- Cut into smaller pieces to serve as bite-sized raspberry fudge candies.
🔥 Tips
- Cook the raspberry mixture gently to avoid scorching.
- Let the raspberry puree cool fully before swirling it into the fudge.
- Swirl only a few times to keep the marbled effect.
- Line the pan with parchment paper for easy removal.
❓ FAQs
What type of fudge is this?
This recipe makes a creamy raspberry chocolate fudge using white chocolate and sweetened condensed milk.
Can I make this without straining the raspberries?
Straining removes the seeds and gives the fudge a smoother texture.
How do I get clean slices?
Chill the fudge fully, then use a sharp knife wiped clean between cuts.
Why did my fudge turn out too soft?
The mixture may not have cooked long enough or needed more chilling time to fully set.
Why did my swirl disappear?
Overmixing blends the raspberry puree into the fudge instead of creating defined swirls.
🍽️ Other Recipes You May Enjoy
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Bailey’s Irish Cream Fudge
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Key Lime Pie Fudge
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S’mores Fudge
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White Chocolate Raspberry Fudge
White Chocolate Raspberry Fudge is creamy, rich, and swirled with bright raspberry flavor for an easy, no-fail dessert. 🍫🍓
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Equipment
- medium saucepan
- rubber spatula
Ingredients
- 1½ cups fresh raspberries
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 3½ cups white chocolate chips
- 1 can sweetened condensed milk, (14 ounces)
- 3 tablespoons unsalted butter
- 2 tablespoons freeze-dried raspberries, crumbled – optional garnish
Instructions
- Line an 8 x 8 inch pan with parchment paper or sprayed aluminum foil. Set aside.
- Add the raspberries, lemon juice, and cornstarch to a saucepan. Cook over low heat, stirring occasionally and gently smashing the berries as they soften.1½ cups fresh raspberries, 2 tablespoons lemon juice, 1 tablespoon cornstarch
- Continue cooking until the juices release and the mixture thickens slightly. Remove from heat.
- Strain the raspberry mixture through a fine mesh strainer into a small bowl, pressing firmly with the back of a spoon to extract the thickened juice. Scrape the bottom of the strainer to collect all the puree. Let cool to room temperature.
- Place the white chocolate chips, sweetened condensed milk, and butter in a microwave-safe bowl.3½ cups white chocolate chips, 1 can sweetened condensed milk, 3 tablespoons unsalted butter
- Microwave in 20 second intervals, stirring after each, until fully melted and smooth. This should take under 2 minutes. Do not overheat.
- Gently fold the cooled raspberry mixture into the white chocolate mixture just 3-4 times to create a swirl. Do not overmix.
- Spoon the fudge into the prepared pan and smooth the top with a spatula.
- Sprinkle with crumbled freeze-dried raspberries if using.2 tablespoons freeze-dried raspberries
- Cover and refrigerate for 2 hours or until firm.
- Lift the fudge out using the parchment paper, place on a cutting board, and cut into squares. Serve at room temperature.
Notes
🥡 STORAGE
- Store in an airtight container in the refrigerator for up to 1 week.
- Separate layers with parchment paper to prevent sticking.
♨️ REHEATING
- Not recommended, as reheating can cause separation.
- Allow chilled fudge to sit at room temperature for 10-15 minutes before serving.
❄️ FREEZING
- Freeze tightly wrapped fudge for up to 2 months.
- Thaw overnight in the refrigerator before serving.
💡 TIPS FOR BEST RESULTS
- Use low heat when cooking the raspberries to avoid scorching.
- Cool the raspberry puree completely before swirling it into the fudge.
- Swirl gently to keep the marbled look intact.
🍳 ALTERNATE COOKING METHODS
- Double boiler: Melt the white chocolate mixture gently over simmering water rather than microwaving.
♻️ LEFTOVERS
- Chop and use as a topping for brownies, cheesecakes, or ice cream.
- Add small cubes to dessert boards for a pop of color.
📝 NOTES
- This fudge slices best when chilled, but tastes best slightly softened.
- Line the pan with overhang for easy removal and clean cuts.
Nutrition
Serving: 1square, Calories: 142kcal, Carbohydrates: 17g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 10mg, Sodium: 30mg, Potassium: 100mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 65IU, Vitamin C: 2mg, Calcium: 68mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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