White Chocolate Raspberry Fudge Recipe
This White Chocolate Raspberry Fudge is a luscious treat combining creamy white chocolate with a vibrant raspberry swirl. The rich fudge is balanced with the tartness of fresh raspberries, gently cooked and strained to create a smooth swirl throughout. Perfect for a sweet snack or a delightful dessert, this recipe is easy to prepare and requires no baking. It’s chilled until firm, resulting in a velvety, melt-in-your-mouth texture accented with a beautiful raspberry garnish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 36 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Raspberry Mixture
- 1½ cups fresh raspberries
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Fudge Base
- 3½ cups white chocolate chips
- 1 can sweetened condensed milk (14 ounces)
- 3 tablespoons unsalted butter
Optional Garnish
- 2 tablespoons freeze-dried raspberries, crumbled
Instructions
- Prepare Pan: Line an 8 x 8 inch pan with parchment paper or sprayed aluminum foil and set aside to make removal of fudge easier after chilling.
- Cook Raspberry Mixture: In a saucepan, combine the fresh raspberries, lemon juice, and cornstarch. Cook over low heat, stirring occasionally and gently smashing the berries as they soften to release their juices.
- Thicken and Remove: Continue cooking the mixture until the juices release fully and the mixture thickens slightly. Remove the saucepan from heat once done.
- Strain Raspberry Puree: Pour 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 and puree. Scrape the bottom of the strainer to include all the raspberry puree. Allow the mixture to cool to room temperature.
- Melt Fudge Base: In a microwave-safe bowl, place the white chocolate chips, sweetened condensed milk, and unsalted butter. Microwave in 20-second intervals, stirring after each, until the mixture is fully melted and smooth. This should take less than 2 minutes; be careful not to overheat.
- Create Raspberry Swirl: Gently fold the cooled raspberry mixture into the melted white chocolate mixture just 3 to 4 times to create a swirl effect. Avoid overmixing to preserve the visual swirl.
- Transfer to Pan: Spoon the swirled fudge mixture into the prepared pan and smooth the top evenly with a spatula.
- Add Garnish: If using, sprinkle the top evenly with crumbled freeze-dried raspberries to add extra texture and visual appeal.
- Chill Until Firm: Cover the pan and refrigerate for 2 hours or until the fudge is completely firm and set.
- Cut and Serve: Remove the fudge from the pan by lifting the parchment paper. Place it on a cutting board, slice into squares, and serve the fudge at room temperature for the best flavor and texture.
Notes
- Use fresh raspberries for the best flavor; frozen raspberries can be used but may add extra moisture.
- Do not overheat the white chocolate mixture in the microwave to prevent burning and grainy texture.
- Gently folding the raspberry mixture keeps the beautiful swirl pattern intact rather than mixing it fully.
- Freeze-dried raspberries are optional but add a nice color contrast and subtle crunch.
- For a softer texture, you can reduce chilling time slightly, but fudge needs sufficient refrigeration to set properly.
- Store leftover fudge covered in the refrigerator for up to a week.
Keywords: white chocolate raspberry fudge, raspberry fudge, no-bake fudge, holiday fudge, creamy fudge, dessert fudge