Nothing says indulgence quite like a bite of rich, creamy fudge, and when you combine the velvety smoothness of white chocolate with the bright, tangy sweetness of fresh raspberries, you create a treat that’s impossible to resist. This White Chocolate Raspberry Fudge is perfect for cozy evenings curled up with a warm cup of tea, for sharing with friends at a casual gathering, or simply for satisfying your sweet tooth on a quiet afternoon.
The inspiration for this recipe came from a family tradition of experimenting with fudge flavors during the holiday season. While chocolate fudge is a classic, the idea of incorporating fresh raspberries came from a summer picnic where raspberry desserts were the star. The balance of creamy sweetness and fruity tartness in this fudge makes it a unique, crowd-pleasing treat that you can enjoy any time of the year. This recipe is easy to follow, and with the right tips, you’ll achieve perfectly smooth, sliceable fudge that melts in your mouth.
Ingredients
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3 cups white chocolate chips
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1 (14-ounce) can sweetened condensed milk
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1/4 cup unsalted butter
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1 teaspoon pure vanilla extract
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1 cup fresh or frozen raspberries
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Pinch of salt
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Optional: 1/4 cup finely chopped white chocolate for topping
Directions
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Prepare the Pan – Line an 8×8-inch baking dish with parchment paper, leaving extra on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray.
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Melt the Chocolate – In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is completely melted and smooth. Be careful not to overheat, as white chocolate can burn quickly.
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Add Flavoring – Remove the pan from heat and stir in the vanilla extract and a pinch of salt. Mixing these in at the end preserves the bright flavor notes.
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Fold in Raspberries – Gently fold in the raspberries using a spatula, being careful not to crush them too much. If using frozen raspberries, thaw them first and drain excess liquid to prevent the fudge from becoming too runny.
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Pour into Pan – Transfer the mixture into the prepared baking dish. Smooth the top with a spatula and sprinkle with optional chopped white chocolate if desired for extra texture and visual appeal.
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Set the Fudge – Refrigerate for at least 3-4 hours or until firm. For best results, let it sit overnight to fully set.
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Slice and Serve – Use the parchment paper to lift the fudge out of the pan. Slice into small squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 4 hours 20 minutes (including chilling)
Yield: 16-20 pieces
Why This White Chocolate Raspberry Fudge is Special
There’s something magical about combining creamy white chocolate with tart raspberries. The smooth texture of white chocolate provides a buttery sweetness that pairs beautifully with the natural acidity of the berries. Unlike traditional chocolate fudge, which can feel heavy or overly sweet, the raspberries cut through the richness, creating a balanced flavor profile.
This fudge is also incredibly versatile. While perfect as a dessert on its own, it can be served alongside coffee or tea, crumbled over ice cream, or used as a layer in desserts like trifles and parfaits. Its festive pink-and-white swirls make it visually appealing for gifting, brunches, or special occasions.
Tips for Perfect White Chocolate Raspberry Fudge
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Use high-quality chocolate: The flavor of your fudge depends on the chocolate you choose. Opt for premium white chocolate for the creamiest results.
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Room temperature ingredients: Make sure your butter and milk are at room temperature to ensure smooth mixing and prevent the chocolate from seizing.
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Don’t overmix: When folding in raspberries, be gentle to keep some of them whole for bursts of flavor and a pretty appearance.
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Proper chilling: Let the fudge chill completely in the fridge before slicing. Attempting to cut it too early can result in a sticky or uneven texture.
Creative Variations to Try
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Swirled Fudge: For a more artistic presentation, reserve a few raspberries and lightly puree them. Swirl the puree into the melted chocolate mixture before setting.
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Nutty Raspberry Fudge: Add a handful of toasted almonds or pistachios for extra crunch. Nuts complement the creamy texture of the fudge beautifully.
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Layered Fudge: Create a layered version by pouring half of the white chocolate mixture into the pan, letting it set slightly, then adding a thin layer of raspberry puree before topping with the remaining white chocolate mixture.
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Mini Fudge Bites: Pour the mixture into mini muffin liners for individual bites. These are perfect for parties or gifting.
Serving Suggestions
White Chocolate Raspberry Fudge is versatile and pairs well with a variety of accompaniments. Consider these ideas for serving:
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With Hot Beverages: Pair small squares with tea, coffee, or hot chocolate for a cozy afternoon treat.
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Dessert Boards: Include the fudge as part of a dessert platter alongside fresh fruits, nuts, and cookies.
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Ice Cream Topping: Crumble fudge pieces over vanilla or berry ice cream for an indulgent dessert.
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Gift Packs: Wrap individual pieces in parchment paper and tie with a ribbon for homemade gifts.
Why You’ll Love Making This Fudge
Making this fudge is as enjoyable as eating it. The aroma of white chocolate melting, combined with the vibrant scent of raspberries, fills the kitchen and makes the process feel special. It’s also a fun recipe for involving family or friends, especially kids, since it requires minimal cooking skills and yields a show-stopping result.
This fudge offers more than just flavor; it’s a comforting experience. Every bite delivers a creamy, velvety texture with the pleasant surprise of juicy raspberry pockets. It’s perfect for moments when you want a sweet treat that feels homemade yet luxurious.
Storage Tips
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Refrigerator: Keep the fudge in an airtight container in the fridge for up to 2 weeks. This preserves its texture and keeps the raspberries fresh.
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Freezer: For long-term storage, freeze the fudge in layers separated by parchment paper to prevent sticking. Thaw in the fridge before slicing and serving.
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Room Temperature: While fudge can sit at room temperature for a few hours, it’s best served chilled to maintain firmness and enhance the creamy texture.
Frequently Asked Questions
1. Can I make this fudge ahead of time?
Absolutely! One of the best things about this White Chocolate Raspberry Fudge is how well it holds up when prepared in advance. You can make it the night before a gathering or even a couple of days ahead, refrigerate it overnight, and slice it just before serving. This not only saves you time on the day of your event but also allows the flavors to meld, giving the fudge an even richer taste. When stored in an airtight container in the refrigerator, the fudge can stay fresh for up to two weeks. This makes it ideal for planning ahead for parties, gift-giving, or simply having a delicious treat ready whenever a sweet craving strikes.
2. Can I freeze White Chocolate Raspberry Fudge?
Yes, this fudge freezes beautifully, making it a convenient option for long-term storage. To freeze, cut the fudge into individual pieces, wrap each piece in parchment or wax paper, and then place them in a freezer-safe container. This prevents them from sticking together and preserves their creamy texture. Frozen fudge can last up to three months, allowing you to enjoy this treat long after you’ve made it. When ready to serve, simply thaw the fudge in the refrigerator for a few hours. Thawing it slowly ensures that the white chocolate remains smooth and creamy and that the raspberries retain their vibrant flavor without becoming mushy.
3. Can I use frozen raspberries?
Yes, frozen raspberries are a convenient alternative to fresh ones, but there are a few steps to ensure the best results. First, thaw the raspberries completely and gently drain any excess liquid. This prevents the fudge from becoming too soft or runny. Once thawed, fold them carefully into the melted white chocolate mixture, just as you would with fresh berries. This helps retain their color and bright, tangy flavor. Using frozen raspberries allows you to make this fudge year-round, even when fresh raspberries are out of season.
4. How do I slice clean, neat fudge squares?
Slicing fudge into perfect squares can feel tricky, but a few simple techniques make it easy. Use a long, sharp knife and wipe the blade with a warm, damp cloth between cuts to remove any residue and prevent sticking. Another helpful trick is to lightly dust the knife with powdered sugar before slicing. For even cleaner edges, chill the fudge slightly longer in the refrigerator before cutting. This firming step ensures the fudge maintains its structure, giving you neat, professional-looking squares every time.
Final Thoughts
This Rich & Creamy White Chocolate Raspberry Fudge is more than just a dessert—it’s a treat that brings joy and elegance to any occasion. Whether you’re preparing it for a cozy night in, a casual gathering, or as a heartfelt gift, it’s sure to impress. With its creamy white chocolate base, vibrant raspberry flavor, and easy-to-follow method, this fudge is a must-try recipe for both novice bakers and experienced dessert enthusiasts.
Every piece is a bite of creamy, fruity perfection, and the process of making it allows you to feel accomplished while creating something truly delicious. So, gather your ingredients, melt that chocolate, and let the magic of white chocolate and raspberries transform your kitchen into a haven of sweet indulgence.
Print
Rich & Creamy White Chocolate Raspberry Fudge
- Total Time: 4 hours 20 minutes
- Yield: 16-20 pieces 1x
Description
A luxurious, melt-in-your-mouth treat, this white chocolate raspberry fudge combines creamy sweetness with the bright, tangy flavor of fresh raspberries. Perfect for cozy evenings, gifting, or a special indulgence anytime, this fudge is easy to make and beautifully festive. The balance of smooth white chocolate and juicy raspberries creates a dessert that’s both rich and refreshing.
Ingredients
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3 cups white chocolate chips
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1 (14-ounce) can sweetened condensed milk
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1/4 cup unsalted butter
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1 teaspoon pure vanilla extract
-
1 cup fresh or frozen raspberries
-
Pinch of salt
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Optional: 1/4 cup finely chopped white chocolate for topping
Instructions
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Line an 8×8-inch baking dish with parchment paper, leaving extra on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray.
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In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is completely melted and smooth.
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Remove from heat and stir in the vanilla extract and pinch of salt.
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Gently fold in the raspberries, taking care not to crush them. If using frozen raspberries, thaw and drain excess liquid first.
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Pour the mixture into the prepared pan and smooth the top with a spatula. Sprinkle optional chopped white chocolate on top if desired.
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Refrigerate for at least 3-4 hours or until firm, preferably overnight for best results.
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Lift the fudge out using the parchment paper and slice into squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
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Use high-quality white chocolate for the creamiest texture and best flavor.
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Thaw and drain frozen raspberries thoroughly to avoid excess liquid.
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Handle raspberries gently when folding in to preserve their shape and color.
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For neat slices, chill the fudge fully and wipe the knife between cuts.
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Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
