White Chocolate Raspberry Fudge
White Chocolate Raspberry Fudge is creamy, rich, and swirled with bright raspberry flavor for an easy, no-fail dessert. 🍫🍓
Servings: 36 pieces
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
