Welcome to the most decadent, creamy, and ridiculously easy White Chocolate Raspberry Fudge recipe you’ll ever make. This no-bake dessert is a game-changer, perfectly balancing the sweetness of white chocolate with the bright, tart flavor of raspberries. Forget grainy or complicated fudge recipes; this one is practically foolproof and delivers a professional-bakery-quality treat right from your own kitchen. It’s the perfect sweet for holidays, parties, or just a quiet afternoon indulgence.
This recipe creates a fudge that is irresistibly smooth, thanks to a simple technique and the right ingredients. The vibrant raspberry swirl isn’t just beautiful—it cuts through the richness, creating a perfectly balanced bite every single time. Get ready to impress everyone with this stunning and delicious dessert.
Why This is the Best Fudge Recipe
You’re going to fall in love with this White Chocolate Raspberry Fudge. It’s not just a recipe; it’s a keeper that you’ll come back to again and again.
- Incredibly Easy: With just a handful of ingredients and no candy thermometer required, it’s a perfect recipe for beginners.
- Perfectly Creamy Texture: We use sweetened condensed milk as the base, which guarantees a smooth, melt-in-your-mouth texture without the risk of crystallization.
- Stunning Appearance: The bright pink raspberry swirl against the creamy white fudge makes for a visually gorgeous treat.
- No-Bake Wonder: Free up your oven! This fudge sets up beautifully in the refrigerator, making it a great dessert for any time of year. For another fantastic no-bake option, check out these No-Bake Christmas Cheesecake Bites.
Key Ingredients for White Chocolate Raspberry Fudge
The magic of this fudge lies in its simplicity. Here are the key players that come together to create this masterpiece.
- High-Quality White Chocolate Chips: This is the star of the show, so quality matters. Use a good brand that you enjoy eating on its own for the best flavor and smoothest melt.
- Sweetened Condensed Milk: This is the secret to foolproof, creamy fudge. Do not substitute with evaporated milk, as they are not the same.
- Freeze-Dried Raspberries: This is our most important tip! Freeze-dried raspberries provide all the intense flavor without adding extra moisture, which can ruin the fudge’s texture. You’ll crush them into a powder for a beautiful, flavorful swirl.
- Butter: Adds richness and helps create that perfectly smooth consistency.
- Vanilla Extract: A splash of pure vanilla extract enhances the creamy flavor of the white chocolate.
- A Pinch of Salt: Just a small amount balances the sweetness and makes the flavors pop.
Step-by-Step Instructions
Making this fudge is as simple as melting and mixing. Follow these steps for perfect results every time.
- Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles. This will make it easy to lift the fudge out later.
- Melt the Chocolate: In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Melt over low heat, stirring constantly until the mixture is completely smooth. Be careful not to overheat it. Once melted, remove from the heat and stir in the vanilla extract and salt.
- Pour the Fudge: Pour the fudge mixture into your prepared pan and spread it into an even layer with a spatula.
- Create the Raspberry Swirl: Crush the freeze-dried raspberries into a fine powder. You can do this in a small food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Sprinkle the raspberry powder over the top of the fudge.
- Swirl and Chill: Take a knife or a skewer and gently drag it through the fudge to create beautiful swirls of raspberry. Don’t overmix! You want distinct ribbons of color.
- Chill to Set: Transfer the pan to the refrigerator and chill for at least 4 hours, or until the fudge is firm.
For those who love fruity and sweet combinations, our Strawberry Marshmallow Frosting is another must-try recipe that delivers big on flavor.
Expert Tips for Perfect Fudge
Want to ensure your White Chocolate Raspberry Fudge is absolutely perfect? Follow these simple but effective tips.
- Don’t Scorch the Chocolate: The key to creamy fudge is gentle heat. Stir constantly and remove the pan from the heat as soon as the chocolate is melted.
- Use Freeze-Dried Fruit: I can’t stress this enough. Fresh or frozen raspberries will release too much water, making your fudge weepy and preventing it from setting properly.
- Work Quickly: Once the fudge mixture is poured, it will start to set. Have your raspberry powder ready to go so you can create the swirl while the fudge is still soft.
- Clean Cuts: For perfectly clean slices, lift the fudge from the pan using the parchment paper handles. Place it on a cutting board and use a large, sharp knife. Wipe the blade clean between each cut. If you’re a fan of single-serving treats, you might also enjoy these Salted Caramel Fudge Balls.
Variations and Add-Ins
While this White Chocolate Raspberry Fudge is amazing as is, you can easily customize it!
- Add Nuts: Toasted macadamia nuts, pistachios, or almonds would add a wonderful crunch. Gently fold them in before pouring the fudge into the pan.
- Citrus Zest: Add a teaspoon of lemon or orange zest to the white chocolate mixture for a bright, citrusy note that pairs beautifully with raspberry.
- Different Chocolate: Try a swirled effect by melting a small amount of dark or semi-sweet chocolate and drizzling it on top along with the raspberry.
We strongly advise against it. Fresh or frozen raspberries contain a lot of water, which will prevent the fudge from setting properly and can make it runny. Freeze-dried raspberries provide intense flavor without the extra moisture.
No, you do not! This is a simple, no-fail recipe that relies on melting the ingredients together gently on the stovetop, so no special equipment like a candy thermometer is needed.
When stored properly in an airtight container, this fudge will last for up to one week at room temperature, two weeks in the refrigerator, or up to three months in the freezer.
For the best results, use a high-quality white chocolate that you would enjoy eating on its own. Brands like Ghirardelli or Callebaut are excellent choices as they melt smoothly and have a superior flavor compared to generic brands.
Grainy fudge is often caused by sugar crystals forming. Our recipe avoids this by using sweetened condensed milk, which ensures a consistently smooth and creamy texture without the risk of crystallization.
We strongly advise against it. Fresh or frozen raspberries contain a lot of water, which will prevent the fudge from setting properly and can make it runny. Freeze-dried raspberries provide intense flavor without the extra moisture.
No, you do not! This is a simple, no-fail recipe that relies on melting the ingredients together gently on the stovetop, so no special equipment like a candy thermometer is needed.
When stored properly in an airtight container, this fudge will last for up to one week at room temperature, two weeks in the refrigerator, or up to three months in the freezer.
For the best results, use a high-quality white chocolate that you would enjoy eating on its own. Brands like Ghirardelli or Callebaut are excellent choices as they melt smoothly and have a superior flavor compared to generic brands.
Grainy fudge is often caused by sugar crystals forming. Our recipe avoids this by using sweetened condensed milk, which ensures a consistently smooth and creamy texture without the risk of crystallization.
How to Store Your Fudge
Proper storage is key to keeping your fudge fresh and delicious.
- Room Temperature: Fudge can be stored in an airtight container at room temperature for up to one week. Place layers of parchment paper between the pieces to prevent sticking.
- Refrigerator: For a firmer fudge, or if your kitchen is warm, you can store it in an airtight container in the refrigerator for up to two weeks.
- Freezing: Fudge freezes exceptionally well! Cut it into pieces, wrap them tightly in plastic wrap, and then place them in a freezer-safe bag or container. It will last for up to 3 months. Let it thaw at room temperature before serving.
Enjoy and Share!
This White Chocolate Raspberry Fudge is a truly special treat that’s unbelievably easy to make. It’s perfect for sharing with loved ones, gifting during the holidays, or simply satisfying a sweet craving. We know you’ll love it as much as we do. If you make this recipe, we’d be thrilled if you shared your creation on Pinterest and left a comment below!
White Chocolate Raspberry Fudge: The Ultimate Creamy Treat
This ridiculously easy White Chocolate Raspberry Fudge is the ultimate creamy treat. A no-bake recipe featuring smooth white chocolate and a tart raspberry swirl for a perfectly balanced, foolproof dessert.
Ingredients
Equipment
Instructions
- Line an 8x8 inch baking pan with parchment paper, allowing the sides to overhang to create handles for easy removal.
- In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and smooth. Avoid overheating.
- Remove the saucepan from the heat and immediately stir in the vanilla extract and salt until well combined.
- Pour the fudge mixture into the prepared pan and use a spatula to spread it into a smooth, even layer.
- Sprinkle the crushed freeze-dried raspberry powder evenly over the top of the fudge. Use a knife or skewer to gently swirl the powder into the fudge, creating a marbled effect.
- Place the pan in the refrigerator and chill for at least 4 hours, or until the fudge is firm to the touch.
- Once firm, use the parchment paper handles to lift the fudge out of the pan. Place on a cutting board and slice into small squares. Serve immediately or store for later.
Notes
Tip 1: For best results, use high-quality white chocolate. It makes a significant difference in the final taste and texture.
Tip 2: Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. It also freezes beautifully for up to 3 months.
White Chocolate Raspberry Fudge: The Ultimate Creamy Treat
Ingredients
Equipment
Instructions
- Line an 8x8 inch baking pan with parchment paper, allowing the sides to overhang to create handles for easy removal.
- In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and smooth. Avoid overheating.
- Remove the saucepan from the heat and immediately stir in the vanilla extract and salt until well combined.
- Pour the fudge mixture into the prepared pan and use a spatula to spread it into a smooth, even layer.
- Sprinkle the crushed freeze-dried raspberry powder evenly over the top of the fudge. Use a knife or skewer to gently swirl the powder into the fudge, creating a marbled effect.
- Place the pan in the refrigerator and chill for at least 4 hours, or until the fudge is firm to the touch.
- Once firm, use the parchment paper handles to lift the fudge out of the pan. Place on a cutting board and slice into small squares. Serve immediately or store for later.
Notes
Tip 2: Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. It also freezes beautifully for up to 3 months.
