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
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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
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