At our church bake sale last winter, young Lily our pianist’s daughter walked up to my table and whispered like it was a secret, “Do you have anything pink and sweet?” I had dozens of lemon bars and molasses cookies, but nothing that made her eyes sparkle quite like that question. That night, I went home with her request tucked in my mind, and the next morning, I started playing with flavor ideas in my kitchen. White chocolate and raspberry seemed like a match that could charm both the young and the grown-ups alike.
Meanwhile, my neighbor Greg, a quiet man who rarely indulged in sweets, surprised me when he stopped by and said his sister used to make something with white chocolate and berries when they were kids. That nostalgia prompted him to try a square of what was still just an experiment then. “It tastes like winter,” he said, nodding with a smile I hadn’t seen in years. That comment sealed the deal. This creamy, marbled White Chocolate Raspberry Fudge became a staple on my holiday dessert tray from then on.
My cousin Trina now makes it every Valentine’s Day for her coworkers. My grandson Toby calls it “the pink magic.” I’ve even started bringing small wrapped squares to our book club because nothing breaks the ice during a heated novel debate like rich fudge with a swirl of raspberry.
Each batch feels like a little gift. It’s easy to make, doesn’t require an oven, and always looks so pretty on a plate, whether you’re serving it at a brunch buffet or passing it around the table after Christmas dinner.
Short Description
This White Chocolate Raspberry Fudge is a creamy, no-bake treat swirled with sweet-tart raspberry preserves and rich vanilla flavor. Perfect for holidays, parties, or gifting.
Key Ingredients
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves or sauce (store-bought or homemade)
Tools Needed
- Medium saucepan
- Spatula
- 8×8-inch baking pan
- Parchment paper
- Toothpick or skewer
- Sharp knife
- Measuring cups and spoons
Cooking Instructions
Step 1: Melt the White Chocolate
In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until smooth and fully melted. This takes about 5–6 minutes. Remove from heat and stir in the vanilla extract.
Step 2: Pour into the Pan
Line an 8×8-inch baking pan with parchment paper, letting the sides hang over for easy removal. Pour the melted white chocolate mixture into the pan and spread it evenly using a spatula.
Step 3: Add Raspberry Swirls
Spoon small dollops of raspberry preserves over the surface of the fudge. Using a toothpick or skewer, gently swirl through the raspberry to create a marbled pattern. Avoid over-mixing to keep the color contrast defined.
Step 4: Chill the Fudge
Refrigerate the fudge for at least 2–3 hours, or until completely set and firm to the touch. For best texture, chill overnight.
Step 5: Cut and Serve
Once fully chilled, lift the fudge out using the parchment paper. Cut into small squares with a sharp knife, wiping between cuts for clean edges.
Why You’ll Love This Recipe
Beautiful marbled appearance
No-bake and beginner-friendly
Sweet, creamy, and tart all in one bite
Quick prep time with minimal cleanup
Perfect for gifting or dessert trays
Customizable with seasonal fruit swirls
Mistakes to Avoid & Solutions
Using high heat
Melting the chocolate too fast causes it to seize or burn.
Solution: Keep the heat on low and stir constantly. Be patient—it pays off.
Skipping the parchment paper
It’s tempting to pour straight into the pan, but removing the fudge will be tricky.
Solution: Always line the pan with parchment paper, leaving an overhang for easy lifting.
Over-swizzling the raspberry
Too much swirling makes the fudge look muddy instead of marbled.
Solution: Light hand, few strokes—less is more.
Using jam with large fruit chunks
Chunks can make cutting uneven and interrupt the smooth texture.
Solution: Use strained raspberry preserves or puree for consistent swirls.
Cutting before it sets
The fudge may stick or fall apart if it’s not firm enough.
Solution: Chill fully at least 2 hours, ideally overnight.
Serving and Pairing Suggestions
Serve as bite-sized pieces on a holiday cookie platter
Pair with black coffee or spiced chai for contrast
Add to dessert charcuterie boards with berries and nuts
Serve plated with a dollop of whipped cream and fresh raspberries
Wrap in parchment and ribbon for holiday gifts or party favors
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 1 week
For longer storage, freeze for up to 2 months
Separate layers with parchment to avoid sticking
Thaw frozen fudge in the fridge overnight
Do not microwave to reheat serve cold or at room temperature
FAQs
1. Can I use fresh raspberries instead of preserves?
Yes, but blend and strain them first to remove seeds, and sweeten lightly to mimic the consistency of preserves.
2. What kind of white chocolate chips should I use?
Use high-quality chips labeled “real white chocolate” for best texture and flavor. Avoid candy melts.
3. Can I double the recipe?
Absolutely. Use a 9×13-inch pan for a double batch and increase chilling time to ensure it firms properly.
4. Is this fudge too sweet?
It’s rich, but the tartness of the raspberry balances it nicely. You can use low-sugar preserves if preferred.
5. How do I get clean, sharp edges when cutting?
Dip your knife in hot water and wipe dry between each cut. This helps slice through smoothly.
Tips & Tricks
Warm the preserves slightly before swirling they spread easier
For extra raspberry punch, mix ¼ cup into the white chocolate before pouring
Add a pinch of salt to the melted mixture to enhance flavor
Use an offset spatula for a smooth, level top
Add a few white chocolate curls on top before serving for decoration
Recipe Variations
1. Dark Chocolate Raspberry Fudge
Swap white chocolate chips for dark chocolate. Keep the rest of the recipe the same for a deeper, bittersweet flavor profile.
2. Almond Raspberry Fudge
Add ½ teaspoon almond extract to the base mixture, and sprinkle slivered almonds on top before chilling.
3. Lemon Raspberry Fudge
Replace the vanilla with 1 teaspoon lemon zest and a splash of lemon juice for a citrusy twist.
4. Strawberry Swirl Fudge
Substitute raspberry preserves with strawberry for a sweeter, more classic berry profile. Pairs beautifully with milk chocolate chips as well.
5. Coconut Raspberry Fudge
Fold in ¼ cup shredded coconut into the white chocolate before pouring into the pan, then finish with a light coconut sprinkle on top.
Final Thoughts
Sometimes, it’s the simplest combinations that create the strongest memories. Creamy white chocolate paired with tart raspberry can evoke so many feelings celebrations, comfort, or the smile of a child seeing a pink dessert for the first time. That swirl of red over white isn’t just pretty, it’s a little joyful moment in every bite. And with just a few ingredients, it becomes something you can share often.
Whether you’re planning treats for a holiday table, a school fundraiser, or just a quiet Sunday sweet, this White Chocolate Raspberry Fudge brings delight without the stress. I’ve come to appreciate the pause it creates those few hours while it chills, the calm of swirling colors, and the small, beautiful squares at the end that disappear faster than you think.
Dreamy White Chocolate Raspberry Fudge
Ingredients
- 3 cups white chocolate chips
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves or sauce store-bought or homemade
Instructions
- Melt white chocolate chips with condensed milk over low heat, stirring until smooth, then mix in vanilla.
- Line an 8×8 pan with parchment and spread mixture evenly.
- Add small dollops of raspberry preserves and swirl gently with a toothpick.
- Refrigerate 2–3 hours or overnight until firm.
- Lift out, cut into squares, and wipe knife between cuts.
