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You need a few simple ingredients to make white chocolate raspberry fudge. Gather these items before you start: - 2 cups white chocolate chips - 1 can (14 oz) sweetened condensed milk - ¼ cup unsalted butter - 1 cup fresh raspberries (or frozen, thawed) - 1 teaspoon vanilla extract - ¼ teaspoon salt - ½ cup raspberry puree (made from blending fresh or frozen raspberries) - ¼ cup chopped pistachios (for garnish, optional) Each ingredient plays a key role. The white chocolate chips give the fudge its creamy base. Sweetened condensed milk adds sweetness and richness. Unsalted butter helps with smoothness. Raspberries bring a fresh, tart flavor that balances the sweetness. Vanilla extract enhances all the flavors. Salt brings out the best in sweet dishes. Raspberry puree adds a beautiful swirl and extra fruitiness. Chopped pistachios are optional but add a nice crunch and color. Using fresh or frozen raspberries works well. Frozen raspberries are easier to find any time of year. If you use frozen ones, just let them thaw first. This fudge is easy to make, and these ingredients will help you create a delightful treat! {{ingredient_image_1}} 1. Line an 8-inch square baking dish with parchment paper. Leave some paper over the edges. This helps with easy removal later. 2. In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Stir slowly and watch as it melts to a smooth mix. 3. Once melted, take the saucepan off the heat. Stir in the vanilla extract and salt for added flavor. 4. Gently fold in the raspberries. Be careful! You want some whole berries for texture in the fudge. 1. Pour half of the white chocolate mixture into the lined baking dish. Smooth it evenly with a spatula. 2. Drizzle the raspberry puree over the first layer of fudge. This adds a lovely pop of color. 3. Spoon the remaining white chocolate mixture on top. Use a skewer or knife to swirl the raspberry puree throughout. This creates a beautiful marbled effect. 1. Refrigerate the fudge for at least 3 hours. It should be firm before cutting. 2. After it sets, lift the fudge out of the dish using the parchment paper overhang. This makes cutting easier. 3. Cut the fudge into squares. You can now enjoy this tasty treat! To melt chocolate well, use low heat. Stir slowly to avoid burning. Keep a close eye on the chocolate chips. Once melted, mix in the sweetened condensed milk and butter. This gives a smooth base for your fudge. When folding in raspberries, do it gently. You want to keep some raspberries whole. This adds texture and bursts of flavor in each bite. Use a spatula and fold carefully. For firm fudge, let it cool completely. Refrigerate it for at least three hours. This helps it set well. If you want a softer fudge, you can reduce the chill time. You can also test the fudge firmness by pressing it with your finger. If it feels set, it’s ready to cut. When serving, arrange fudge squares on a nice plate. Dust them with powdered sugar for a sweet touch. You can also add fresh raspberries beside the squares. This makes your dish look bright and inviting. For a bit of crunch, sprinkle chopped pistachios on top. They add color and flavor. Enjoy your delightful creation! Pro Tips Use Quality Chocolate: The flavor of your fudge heavily relies on the quality of the white chocolate chips. Choose high-quality brands for a richer taste. Raspberry Swirl Technique: When swirling the raspberry puree, use a skewer or knife to create a marbled effect without overmixing, preserving the beautiful raspberry flavor. Perfect Cooling Time: Allow the fudge to set in the refrigerator for at least 3 hours to ensure it firms up properly for easy cutting. Garnish for Presentation: Enhance the visual appeal by topping the fudge with chopped pistachios and a dusting of powdered sugar before serving. {{image_2}} You can change the flavor of your fudge easily. Instead of white chocolate, try dark or milk chocolate. Dark chocolate adds a rich taste, while milk chocolate brings a sweeter touch. Both options give you a new twist on this treat. You can also mix in other fruit purees. Try strawberry or blueberry for a fun twist. Each fruit adds its own unique taste and color. If you need dairy-free options, use dairy-free chocolate chips. These work just as well in this recipe. You can also replace the sweetened condensed milk with coconut milk. This change keeps the fudge creamy without dairy. For those with nut allergies, skip the pistachios. You can leave them out or use a seed like sunflower seeds for crunch. Always make sure your ingredients fit your needs. For a fun look, create a layered fudge effect. Pour a layer of fudge, then add raspberry puree. Repeat this with more fudge and puree. Swirl the layers for a beautiful design. You can also add spices or flavor extracts. A pinch of cinnamon or a drop of almond extract can enhance the taste. These small changes can take your fudge to the next level. To keep your white chocolate raspberry fudge fresh, store it in an airtight container. Use parchment paper between layers to avoid sticking. Make sure the fudge is completely cool before sealing. This helps keep moisture out and keeps the fudge firm. Refrigerated fudge lasts about two weeks. If you want to keep it longer, freezing is a great option. Wrap the fudge tightly in plastic wrap, then place it in a freezer bag. This method can preserve the fudge for up to three months. You’ll know your fudge is bad if it smells off or has a dry texture. Check for any mold spots as well. If it looks or smells funny, it’s best to toss it out. Fresh fudge should have a sweet aroma and a creamy texture. How to make fudge without condensed milk? You can use a mix of sugar, cream, and butter instead. Cook it gently until it thickens. This method creates a rich, sweet base for your fudge. Can I use frozen raspberries directly in the fudge? Yes, you can use frozen raspberries. Just thaw them first. Drain any excess water to keep your fudge from getting too wet. What can I use instead of pistachios? You can use walnuts, almonds, or even pecans. These nuts add a nice crunch and flavor contrast to the sweet fudge. Why is my fudge too soft? Your fudge may be too soft if it didn’t cook long enough. Make sure to heat the mixture until it reaches a soft-ball stage, around 235°F (113°C). Can I add more raspberry puree to the fudge? Yes, you can add more raspberry puree. Just be careful not to add too much. This can make the fudge too soft or watery. What to serve with white chocolate raspberry fudge? You can serve it with fresh berries, whipped cream, or even vanilla ice cream. These pairings enhance the flavors and add a nice contrast. How to pair fudge with beverages? Try pairing the fudge with hot chocolate or coffee. The richness of the fudge complements the warmth of these drinks perfectly. You now have a simple guide to making white chocolate raspberry fudge. We covered ingredients, step-by-step instructions, and tips to ensure success. You learned how to layer, swirl, and present your fudge beautifully. Don't forget to try different flavors and store it properly for the best taste. Enjoy your homemade treat, and share it with friends and family. Now you can make fudge that impresses everyone!

Decadent White Chocolate Raspberry Fudge

A rich and creamy fudge made with white chocolate and fresh raspberries, perfect for satisfying your sweet tooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 2 cups white chocolate chips
  • 1 can sweetened condensed milk (14 oz)
  • ¼ cup unsalted butter
  • 1 cup fresh raspberries (or frozen, thawed)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup raspberry puree (made from blending fresh or frozen raspberries)
  • ¼ cup chopped pistachios (for garnish, optional)

Instructions
 

  • Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal later.
  • In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture is melted and smooth.
  • Remove the saucepan from heat and stir in the vanilla extract and salt.
  • Gently fold in the raspberries, being careful not to crush them completely, to keep some whole for texture.
  • Pour half of the white chocolate mixture into the prepared baking dish and smooth it into an even layer.
  • Drizzle the raspberry puree over the first layer of fudge, then spoon the remaining white chocolate mixture on top. Use a skewer or knife to swirl the raspberry puree throughout for a marbled effect.
  • Optional: Sprinkle chopped pistachios over the top layer for an added crunch and colorful touch.
  • Refrigerate the fudge for at least 3 hours until firm.
  • Once set, lift the fudge out of the dish using the parchment paper overhang and cut it into squares.

Notes

Arrange the fudge squares on a decorative plate, dust with powdered sugar, and garnish with a few fresh raspberries on the side for an elegant touch.
Keyword dessert, fudge, raspberry, white chocolate