White Chocolate Raspberry Fudge

White chocolate and raspberries are a pairing that always feels elegant. This fudge brings those flavors together in a dessert that tastes like a confectioner made it, yet it comes together in a single pot on the stove. It has the rich creaminess of classic white chocolate fudge, delicate sweetness, and bursts of tart raspberry that keep it from being cloying.

Whether you’re gifting, hosting, or simply spoiling yourself, this fudge delivers something special without stress or complicated candy-making techniques.

It’s also a treat that looks impressive. The raspberry swirls marble beautifully through the creamy white base, making each square unique. If you struggle with gritty fudge or recipes that never set, this one is forgiving thanks to marshmallow crème, which stabilizes texture and prevents crystallization. Every bite is smooth, soft, and perfectly sweet.

Servings and Time

Servings: 24–36 pieces depending on cut
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Cooling/Chill Time: 3–4 hours
Total Time: About 4 hours 20 minutes

Ingredients

• 3 cups white chocolate chips or chopped white chocolate
• 1 can (14 oz) sweetened condensed milk
• ½ cup unsalted butter, cubed
• 1 teaspoon pure vanilla extract
• 1 ½ cups fresh raspberries or ¾ cup raspberry preserves
• Pinch of salt
• Optional: 1 tablespoon lemon zest for brightness

Instructions

Prepare the raspberries

If using fresh raspberries, mash them gently with a fork in a bowl. You want a pulpy raspberry mixture, not juice—leave some texture. If using preserves, warm them slightly to loosen.

The raspberry component is what balances the sweetness, so don’t overly sweeten it. If your berries are extremely tart, you can add 1–2 teaspoons of sugar or sweetener.

Melt the base

In a medium saucepan over low to medium-low heat, add white chocolate, sweetened condensed milk, and butter. Stir constantly. White chocolate scorches quickly, so keep the heat gentle and patient. When everything is almost melted, remove from heat and continue stirring until smooth.

Add vanilla extract and salt. Taste the melted mixture (careful with heat) and adjust salt if needed. A small amount dramatically improves flavor.

Pour and swirl

Line an 8×8 or 9×9 dish with parchment paper. Pour in the fudge base, smoothing with a silicone spatula.

Spoon the raspberry mixture across the surface in dots or thin lines. Using a toothpick or butter knife, swirl gently through the fudge. Try to avoid mixing too much—clean sweeping motions create elegant ribbons instead of turning the entire batch pink.

Chill

Place the tray into the refrigerator and chill for at least 3 hours, ideally 4. The fudge should feel firm to the touch but still creamy when sliced. If it’s soft, return it to the fridge. Patience here pays off.

Slice

Lift parchment from the pan and trim edges for clean sides. Slice into squares using a sharp knife. Wipe the blade between cuts if you want picture-perfect pieces.

Tips for Success

• Raspberries should be thick, not watery. Excess liquid leads to soft fudge.
• Keep temperature low when melting white chocolate. Burnt spots ruin flavor fast.
• Use parchment paper instead of foil—it releases cleanly and avoids sticking.
• Chill thoroughly before slicing. Cutting too early will smudge the swirls.

Substitutions

• Use sugar-free white chocolate and sugar-free preserves for a low-carb version.
• Swap raspberries for strawberries, blueberries, or a mixed berry compote.
• Coconut condensed milk works if you need dairy-free, but texture becomes slightly softer.
• Add ½ teaspoon almond extract instead of vanilla for a bakery-level twist.

Flavor Variations

• White Chocolate Lemon Raspberry
  Add lemon zest to the fudge base for a bright contrast.
• Raspberry Cheesecake Fudge
  Beat 3 oz softened cream cheese into the melted fudge before pouring.
• Dark Chocolate Marble
  Melt ½ cup dark chocolate and swirl it alongside the raspberry mixture.

Storage

• Refrigerate: Store in an airtight container for up to 10–12 days.
• Freeze: Wrap individual pieces in parchment, then place in a freezer bag. Freeze up to 2 months.
  Thaw in the fridge overnight. Do not microwave or it will soften unevenly.

Serving Ideas

• Present on a dessert board with shortbread cookies, chocolate bark, and fresh berries.
• Gift in small candy boxes or tins lined with parchment.
• Serve chilled for clean texture, or let sit at room temp 10 minutes for softer fudge squares.

@scientifically.sweet

Frequently Asked Questions

Can I use frozen raspberries?

Yes, but thaw them completely and drain excess liquid. Extra moisture prevents the fudge from setting firmly.

Can I use white chocolate bars instead of chips?

Yes. Premium bars melt more smoothly because they contain real cocoa butter. Chop them finely so they melt evenly.

Why did my fudge turn grainy?

White chocolate burns easily on high heat. Keep heat low, and stir constantly. Also ensure the mixture fully melts before adding raspberries.

Can I make this ahead for a party?

Absolutely. White chocolate fudge keeps beautifully and actually improves in texture after a day of chilling.

Can I add nuts?

Chopped toasted almonds, pistachios, or macadamias add a wonderful crunch. Fold ½–¾ cup into the base before pouring.

A Final Sweet Note

White chocolate raspberry fudge is the kind of candy that looks far more complicated than it is. Every square tells its own story—creamy streaks of white, vibrant raspberry swirls, and a melt-in-your-mouth texture. It brings that bakery-style elegance to your table without the stress of tempering or candy thermometers. If you’re new to homemade fudge or simply want a dessert that’s both beautiful and indulgent, this one never disappoints. Enjoy the process, enjoy the bites, and don’t be surprised if it becomes your signature treat.