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White Chocolate Raspberry Fudge

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chillling Time 4 hours
Total Time 4 hours 20 minutes
Servings 24 squares(MIN)

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

Instructions
 

  • Prepare raspberries
  • If using fresh berries:
  • Mash lightly with a fork—keep some texture.
  • Add 1–2 tsp sugar only if berries are extremely tart.
  • If using preserves:
  • Warm gently to loosen for easier swirling.
  • Melt the fudge base
  • In a saucepan over low to medium-low heat, combine:
  • White chocolate
  • Sweetened condensed milk
  • Butter
  • Stir continuously until nearly melted.
  • Remove from heat and stir until silky smooth.
  • Add vanilla and a pinch of salt.
  • Pour and swirl
  • Line an 8×8 or 9×9 pan with parchment.
  • Spread the white chocolate fudge base evenly.
  • Drop small spoonfuls of raspberry mixture across the top.
  • Swirl with a toothpick or butter knife using long movements—avoid mixing fully.
  • Chill
  • Refrigerate 3–4 hours until firm.
  • If still soft, chill longer—do not freeze to speed up.
  • Slice
  • Lift parchment from pan.
  • Trim edges for clean sides.
  • Slice into squares, wiping the knife between cuts.

Notes

Raspberry mixture should be thick, not watery—excess juice = soft fudge.
Keep heat low when melting white chocolate to avoid scorching.
Use parchment paper (not foil) for clean release.
Chill fully before cutting to preserve clean swirls.