White Chocolate Raspberry Fudge (Printable Version)
Creamy white chocolate and tangy raspberries create a luscious, chilled dessert perfect for sharing.
# Ingredients:
→ Fudge Base
01 -
2 cups white chocolate chips
02 -
1 can (14 ounces) sweetened condensed milk
03 -
1 teaspoon vanilla extract
04 -
1/4 teaspoon salt
→ Raspberry Swirl
05 -
1 cup fresh raspberries, or frozen raspberries thawed and drained
→ Optional Topping
06 -
Whole raspberries, for garnish
# Steps:
01 -
Line an 8×8-inch baking dish with parchment paper, allowing an overhang on the sides. Lightly grease the parchment with nonstick cooking spray.
02 -
Combine white chocolate chips and sweetened condensed milk in a medium saucepan. Warm over low heat, stirring constantly until the chocolate is completely melted and mixture is smooth. Remove from heat, then stir in vanilla extract and salt.
03 -
In a small bowl, gently mash the raspberries with a fork to release their juices. For a smoother swirl, puree the raspberries briefly in a blender. Reserve several whole raspberries for decorating the top.
04 -
Gently fold the mashed raspberries into the chocolate mixture, swirling lightly to maintain a marbled effect. Do not overmix.
05 -
Pour the mixture into the prepared baking dish. Spread evenly and press reserved whole raspberries into the surface for garnish.
06 -
Refrigerate the pan for at least 2 hours, or until the fudge is completely firm.
07 -
Lift the fudge from the pan using the parchment overhang. Cut into squares or rectangles and serve as desired.
# Notes:
01 -
Allow the fudge to chill thoroughly before cutting to ensure clean, neat slices.