White Chocolate Raspberry Fudge

White chocolate raspberry fudge is one of those treats that always makes the holidays or any celebration feel extra special. Sweet creamy white chocolate pairs perfectly with bursts of fresh raspberry and the result is as pretty as it is delicious. I reach for this recipe whenever I need something quick that still impresses. It is a no-bake wonder you can whip up with very little fuss.

My family first fell in love with this fudge during a snowy weekend when we wanted something sweet and cozy without a ton of effort. It quickly became a tradition for us to make a double batch every December for gifting and snacking.

Ingredients

• White chocolate chips: The star of the show. Choose real white chocolate made with cocoa butter for melting smoothly.
• Sweetened condensed milk: Adds luscious texture and sweetness. Look for a brand that has a thick consistency with no added thickeners.
• Vanilla extract: Rounds out the flavors so try to use pure vanilla not imitation.
• Salt: Just a pinch deepens the flavor and balances the sweetness. Use fine sea salt for the best distribution.
• Fresh raspberries: Provide brightness and pops of tart flavor. Select plump vibrant berries without any mushy spots. If using frozen be sure to thaw and drain well.
• Optional extra raspberries: For topping make the dessert even prettier and add more fruity flavor.

Instructions

Prepare the Pan:

Line an eight inch square baking dish with parchment paper letting the paper hang over the sides for easy removal. Later on this will make lifting and cutting neat squares a breeze. Lightly grease the parchment with a little cooking spray so the fudge releases cleanly.

Melt the White Chocolate:

In a medium saucepan set over low heat gently combine the white chocolate chips and sweetened condensed milk. Stir constantly with a spatula until the chips are completely smooth and melty. If you notice lumps just keep stirring patiently. Remove the pan from heat then stir in the vanilla extract and salt to create a glossy base.

Prepare the Raspberry Mixture:

In a small bowl use a fork to gently mash the raspberries. This should release some of the juices while still leaving a few berry pieces for texture. If you prefer a very smooth swirl blend them quickly in a mini blender. Reserve a few whole raspberries to press into the top later. Fold the mashed raspberries gently into the white chocolate mixture using just a few strokes so the swirls stay visible.

Pour into the Pan:

Pour the fudge mixture straight into your lined dish and use a spatula to spread it evenly to the corners. Dot the top with the reserved whole raspberries pressing them in gently for a beautiful look.

Chill and Set:

Place the pan in the refrigerator on a flat shelf. Let it chill for at least two hours. This waiting time helps everything firm up perfectly. Resist the urge to cut early.

Cut and Serve:

Once the fudge is firm grasp the parchment overhang to lift out onto a cutting board. Slice into neat squares or rectangles using a sharp knife. Wipe the blade between cuts for best results. Serve the fudge chilled or at cool room temperature. It is rich so small pieces go a long way.

Each year when we make this fudge my favorite part is folding in the raspberry swirls. My kids love to be in charge of pressing berries on top and every batch turns out with its own unique marbled effect that makes us smile.

Storage Tips

Keep your fudge in an airtight container in the fridge for up to one week. Layers of parchment between pieces help avoid sticking. For longer storage pop it in the freezer for up to two months. Just thaw overnight in the fridge.

Ingredient Substitutions

Swap the raspberries for blackberries or chopped strawberries for a new twist. If you need a dairy free option try oat based condensed milk and allergy friendly white chocolate though the texture will be slightly softer.

Serving Suggestions

Serve small pieces as part of a dessert board alongside chocolate dipped pretzels and shortbread. This fudge also makes a lovely edible gift tucked into a box with a ribbon.

Cultural and Historical Context

White chocolate fudge recipes became especially popular in North America during the holiday season as an easy homemade candy. Raspberries add a modern tart twist and a splash of color lucky for us because this version is extra beautiful.

Seasonal Adaptations

If raspberries are not in season try swirling in seedless raspberry preserves for a similar effect. You can also create a festive look with a mix of dried cranberries and pistachios for the winter holidays.

Whenever we gift this treat teachers and friends always ask for the recipe. The contrast of creamy chocolate and bright berries really surprises people and makes it a standout at every party.

Recipe FAQs

→ Can I use frozen raspberries?

Yes, thaw and drain frozen raspberries thoroughly to avoid excess liquid in the mixture.

→ How do I achieve clean layers and swirls?

Gently fold mashed raspberries into the mixture; avoid overmixing for visible berry swirls.

→ How should the fudge be stored?

Store chilled in an airtight container in the refrigerator for up to a week for best texture.

→ Can I substitute white chocolate chips?

White baking bars can be used, chopped finely to melt smoothly with the other ingredients.

→ What pan size works best?

An 8×8-inch baking dish is ideal for even thickness and easy cutting into squares or rectangles.