Go Back
–+ servings
Overhead view of creamy white chocolate fudge pieces with vibrant red raspberry swirls, resting on unbleached parchment.
FL Recipes

White Chocolate Raspberry Fudge

This visually stunning White Chocolate Raspberry Fudge features a dense, creamy white chocolate base swirled with glossy, jammy dark red raspberry ribbons. An easy, no-thermometer dessert perfect for parties and holiday gatherings.
Print Recipe Pin Recipe WhatsApp
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 3 cups white chocolate chips High-quality, preferably containing real cocoa butter.
  • 14 oz sweetened condensed milk One standard can.
  • 2 tbsp unsalted butter Adds a luxurious bite and sheen.
  • 1 tsp vanilla extract Pure extract preferred.
  • 0.25 tsp kosher salt Balances the sweetness.
  • 1.5 cups fresh or frozen raspberries For the dark red puree.
  • 2 tbsp granulated sugar Helps create jammy ribbons.
  • 1 tsp lemon juice Brightens flavor and preserves the red color.
  • 0.5 cup whole fresh red raspberries For garnish.
  • 0.25 cup small white chocolate chips For garnish.

Equipment

  • 1 8x8 inch baking pan Used for setting the fudge.
  • 1 Fine-mesh strainer Crucial for removing seeds from the raspberry puree.
  • 1 Double boiler For melting the chocolate gently without seizing.

Method
 

Instructions
  1. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Simmer for 5-7 minutes, mashing the berries until thickened. Press through a fine mesh strainer to remove seeds. Let the glossy puree cool completely.
  2. Line an 8x8-inch baking pan with unbleached parchment paper, leaving an overhang on the sides. Lightly grease the parchment.
  3. Set up a double boiler. Add white chocolate chips, sweetened condensed milk, and butter to the bowl. Stir constantly until melted and velvety smooth. Remove from heat and stir in vanilla extract and salt.
  4. Pour half the warm white chocolate mixture into the pan. Drop half the cooled raspberry puree by the teaspoonful over the surface. Pour the remaining fudge on top, then dollop the rest of the puree. Drag a knife through the layers in a figure-eight motion to create a marbled pattern.
  5. Cover and refrigerate for 3-4 hours until firm. Lift out using the parchment overhang, cut into sharp squares, and garnish with fresh whole raspberries and small white chocolate chips.

Nutrition

Calories: 245kcalProtein: 4gFat: 13gFiber: 1g

Notes

Tip 1: Do not over-swirl the fudge, or the red and white colors will muddle together.
Tip 2: Wipe your knife with a warm, damp towel between cuts to get professional, sharply cut edges.
Keyword no-bake dessert,raspberry swirl fudge,white chocolate fudge,white chocolate raspberry fudge

Tried this recipe?

Let us know how it was!
Pin Recipe