Easy White Chocolate Raspberry Fudge Recipe (No-Bake & Foolproof)
Few desserts strike the perfect balance between elegance and simplicity like Easy White Chocolate Raspberry Fudge. With its creamy texture, sweet white chocolate base, and vibrant swirls of tangy raspberry, this recipe delivers bakery-style results without the stress of candy thermometers or complicated steps. Whether you’re preparing holiday dessert trays, homemade gifts, or an indulgent weekend treat, this fudge recipe belongs in your go-to collection.
White chocolate fudge is known for its luxurious mouthfeel, and when paired with raspberry, it transforms into something truly special. The subtle tartness cuts through the sweetness, creating a balanced bite that keeps you reaching for “just one more square.” Best of all, this recipe is no-bake, incredibly forgiving, and comes together in under 15 minutes of active prep time.
This version is designed for home cooks of all skill levels. If you’ve ever been intimidated by traditional fudge recipes that require precise temperatures and constant stirring, you’ll love how approachable this one is. Using sweetened condensed milk ensures a smooth, creamy texture every time, while high-quality white chocolate delivers rich flavor without graininess.
Why You’ll Love This White Chocolate Raspberry Fudge
There are countless reasons this recipe continues to be a reader favorite:
- No baking required, making it ideal for busy days or warm kitchens
- Perfect for holidays, especially Christmas, Valentine’s Day, and baby showers
- Beautiful presentation, thanks to the natural raspberry swirl
- Easy to customize with different fruit flavors or toppings
- Great for gifting, as it slices cleanly and stores well
This fudge also happens to photograph beautifully, making it a standout for dessert tables, bake sales, and social media sharing.
Ingredients
Use high-quality ingredients for best results, especially the white chocolate.
- 3 cups white chocolate chips or chopped white chocolate
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ⅓ cup raspberry preserves or seedless raspberry jam
- Pinch of salt
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
- In a medium saucepan over low heat, combine the white chocolate, sweetened condensed milk, butter, and salt.
- Stir constantly until the mixture is completely melted, smooth, and glossy. Do not overheat.
- Remove from heat and stir in the vanilla extract.
- Pour about ⅔ of the white chocolate mixture into the prepared pan and spread evenly.
- Warm the raspberry preserves slightly so they are pourable, then spoon them over the fudge base.
- Add the remaining white chocolate mixture in dollops on top.
- Use a knife or skewer to gently swirl the raspberry into the fudge, creating a marbled effect.
- Refrigerate for at least 2 hours, or until fully set.
- Lift the fudge from the pan using the parchment paper, cut into squares, and serve.
Tips for Perfect Fudge Every Time
Use low heat: White chocolate is delicate and can scorch easily. Keep the heat low and stir constantly.
Choose quality chocolate: Avoid candy melts or imitation white chocolate, as they won’t melt as smoothly.
Don’t over-swirl: Too much swirling will blend the raspberry completely and lose the visual contrast.
Line your pan well: Parchment paper ensures easy removal and clean cuts.
Delicious Variations
One of the best things about this recipe is how versatile it is.
Dark Chocolate Drizzle: Melt dark chocolate and drizzle over the top once the fudge has set.
Mixed Berry Fudge: Replace raspberry preserves with strawberry, blackberry, or mixed berry jam.
White Chocolate Cranberry: Swap raspberry for dried cranberries for a festive holiday version.
Nutty Crunch: Sprinkle chopped pistachios or sliced almonds on top before chilling.
Serving Suggestions
Serve white chocolate raspberry fudge as part of a dessert board alongside cookies, truffles, and fruit. It pairs beautifully with coffee, tea, or even a glass of dessert wine. For special occasions, wrap individual squares in parchment and tie with twine for an elegant edible gift.
Storage & Make-Ahead Tips
- Store fudge in an airtight container in the refrigerator for up to 10 days
- Freeze for up to 2 months; thaw overnight in the fridge
- Perfect for making ahead of holidays or events
Fun Food Fact
Fudge became popular in the United States in the late 19th century, originally as a happy kitchen “mistake.” Over time, no-bake versions like this one evolved to make fudge accessible to everyone—no candy thermometer required.
Final Thoughts
This Easy White Chocolate Raspberry Fudge is proof that simple ingredients can create extraordinary results. It’s creamy, visually stunning, and bursting with flavor—all while being incredibly easy to make. Whether you’re hosting, gifting, or indulging, this recipe delivers every single time.
Easy White Chocolate Raspberry Fudge
Ingredients
Equipment
Method
- Line an 8×8-inch pan with parchment paper and set aside.
- Combine white chocolate, condensed milk, butter, and salt in a saucepan over low heat.
- Stir constantly until melted, smooth, and glossy.
- Remove from heat and stir in vanilla extract.
- Pour two-thirds of the mixture into prepared pan and spread evenly.
- Spoon warmed raspberry preserves over the fudge.
- Add remaining white chocolate mixture and swirl gently with a knife.
- Refrigerate at least 2 hours until set, then cut into squares.
