IRRESISTIBLE WHITE CHOCOLATE RASPBERRY FUDGE

I still remember the day my best friend, Sarah, declared she was “over” chocolate and only wanted white chocolate everything; that week, I surprised her with a batch of homemade White Chocolate Raspberry Fudge, and her eyes lit up like it was her birthday. This easy-to-make fudge combines the creamy sweetness of white chocolate with the tangy burst of raspberries for a truly unforgettable treat, and I promise you’ll impress everyone who tries it!

The Ultimate White Chocolate Raspberry Fudge Guide

Hey there, fellow dessert enthusiast! I’m so excited you’re here, ready to embark on a fudgy adventure. This isn’t just any fudge recipe; this is a symphony of flavors and textures that will have everyone begging for more. White Chocolate Raspberry Fudge is a showstopper, perfect for holidays, potlucks, or just a special treat for yourself (because you deserve it!). I’m going to guide you through every step, from ingredient selection to troubleshooting, so you can create the perfect batch every single time. So, grab your apron, and let’s get started!

Why This Recipe Works

You might be wondering, with so many fudge recipes out there, why choose this one? Well, let me tell you! This White Chocolate Raspberry Fudge recipe strikes the perfect balance between ease and elegance. It’s quick to make, requiring minimal ingredients and equipment, but the result is a decadent, gourmet-quality fudge that tastes like it came from a fancy confectionery.

Here’s what makes it so special:

• Perfectly Creamy Texture: We’ll use a combination of white chocolate, sweetened condensed milk, and butter to create a smooth, melt-in-your-mouth texture that’s simply irresistible.
• Burst of Raspberry Flavor: Freeze-dried raspberries add a concentrated raspberry flavor and a beautiful pop of color without making the fudge too wet.
• Customizable: You can easily adapt this recipe to your liking by adding different mix-ins, such as chopped nuts, sprinkles, or even a swirl of raspberry jam.
• Foolproof: I’ll share all my tips and tricks to ensure your fudge sets perfectly every time, even if you’re a beginner.

Ingredients You’ll Need

Let’s gather our ingredients! Quality ingredients are key to achieving the best flavor and texture, so choose them carefully.

• White Chocolate: 16 ounces (about 450g) of good-quality white chocolate, chopped. Avoid using cheap white chocolate chips, as they often contain less cocoa butter and may not melt smoothly. I recommend using Ghirardelli, Guittard, or Baker’s brand white chocolate bars.
• Sweetened Condensed Milk: 1 (14-ounce) can. Make sure it’s sweetened condensed milk, not evaporated milk!
• Unsalted Butter: 4 tablespoons (1/2 stick), cut into pieces.
• Freeze-Dried Raspberries: 1/2 cup, crushed or roughly chopped. You can find these at most grocery stores or online.
• Vanilla Extract: 1 teaspoon (optional, but highly recommended!).
• Pinch of Salt: Enhances the flavors and balances the sweetness.

Equipment You’ll Need

You don’t need any fancy equipment to make this fudge. Here’s what you’ll need:

• 8×8 inch Square Baking Pan: Line it with parchment paper for easy removal.
• Microwave-Safe Bowl or Double Boiler: For melting the chocolate.
• Spatula or Wooden Spoon: For stirring.
• Measuring Cups and Spoons

Step-by-Step Instructions

Now, let’s get to the fun part – making the fudge!

1. Prepare the Pan: Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2. Melt the Chocolate: In a large microwave-safe bowl, combine the white chocolate, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize up. Alternatively, you can melt the ingredients in a double boiler over simmering water, stirring constantly until smooth.
3. Stir in the Goodies: Remove the bowl from the microwave or double boiler and stir in the vanilla extract (if using) and a pinch of salt. Gently fold in about 3/4 of the crushed freeze-dried raspberries, reserving the rest for topping.
4. Pour and Spread: Pour the fudge mixture into the prepared baking pan and spread it evenly with a spatula.
5. Add the Finishing Touch: Sprinkle the remaining crushed freeze-dried raspberries over the top of the fudge. Gently press them into the surface.
6. Chill: Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until the fudge is firm.
7. Cut and Serve: Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Cut it into squares and serve. Enjoy!

Tips for Perfect Fudge Every Time

Making fudge is relatively easy, but there are a few things you can do to ensure success:

• Use Good-Quality White Chocolate: As I mentioned earlier, the quality of your white chocolate will significantly impact the flavor and texture of your fudge.
• Don’t Overheat the Chocolate: Overheating can cause the chocolate to seize up and become grainy. Microwave in short intervals and stir frequently. If using a double boiler, make sure the bottom of the bowl doesn’t touch the water.
• Don’t Skip the Parchment Paper: Lining the pan with parchment paper makes it incredibly easy to remove the fudge once it’s set.
• Chill Completely: Be patient and let the fudge chill completely before cutting it. This will ensure it holds its shape and has the perfect texture.
• Cut Neatly: Use a sharp knife and wipe it clean between cuts for neat, even squares. You can also dip the knife in hot water for extra clean cuts.

Variations and Add-Ins

Want to get creative with your White Chocolate Raspberry Fudge? Here are a few ideas:

• Nuts: Add chopped pecans, walnuts, or almonds for a bit of crunch.
• Sprinkles: Sprinkle some colorful sprinkles on top for a festive touch.
• Raspberry Swirl: Swirl in a tablespoon or two of raspberry jam or preserves before chilling.
• Lemon Zest: Add a teaspoon of lemon zest for a bright, citrusy flavor.
• Other Berries: Experiment with other freeze-dried berries, such as strawberries or blueberries.
• White Chocolate Chips: If you’re in a pinch, you can use white chocolate chips, but be sure to use a high-quality brand.

Troubleshooting

Even with the best recipes, things can sometimes go wrong. Here are a few common problems and how to fix them:

• Fudge is Too Soft: This could be due to not chilling it long enough, using too much butter, or not using enough white chocolate. Try chilling it for longer or adding a bit more melted white chocolate.
• Fudge is Too Hard: This could be due to overcooking the chocolate or using too much sweetened condensed milk. Unfortunately, there’s not much you can do to fix this once it’s set, but you can try cutting it into smaller pieces and serving it with a scoop of ice cream to soften it up.
• Chocolate Seized Up: This is usually caused by overheating the chocolate or getting water in it. If the chocolate seizes up, try adding a tablespoon of vegetable oil and stirring vigorously. This may help to smooth it out.
• Raspberries Sank to the Bottom: This can happen if the fudge mixture is too thin. Make sure you’re using the correct amount of ingredients and that the chocolate is properly melted. You can also try gently pressing the raspberries into the surface of the fudge after pouring it into the pan.

Serving Suggestions

This White Chocolate Raspberry Fudge is delicious on its own, but here are a few ideas for serving it:

• As a Gift: Package the fudge in a pretty box or tin for a thoughtful homemade gift.
• Dessert Platter: Add it to a dessert platter with other sweets like Chocolate Covered Cranberry Sauce and cookies.
• With Coffee or Tea: Enjoy a square of fudge with your morning coffee or afternoon tea.
• Crumbled on Ice Cream: Crumble some fudge over a scoop of Homemade Strawberry Ice Cream for a decadent treat.

Storage Instructions

Store your White Chocolate Raspberry Fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. You can also freeze it for up to two months. Thaw it in the refrigerator before serving.

If you’re looking for other easy fudge recipes, you might also enjoy trying 3-ingredient Fudge. It is a quick and simple recipe that is easy to customize. For a richer, more decadent fudge, be sure to check out Blood Velvet Fudge. If you’re in the mood for more fruity desserts, you can enjoy Fried Strawberry Cheesecake Sandwiches!

Enjoy Your Delicious Fudge!

There you have it! A complete guide to making the most amazing White Chocolate Raspberry Fudge. I hope you enjoy making and eating this delicious treat as much as I do. Remember, baking is all about having fun and experimenting, so don’t be afraid to put your own spin on this recipe. Happy baking!

Irresistible White Chocolate Raspberry Fudge

This White Chocolate Raspberry Fudge recipe is a decadent treat combining the creamy sweetness of white chocolate with the tangy burst of raspberries. It’s easy to make and perfect for holidays, potlucks, or a special treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 16 ounces good-quality white chocolate, chopped
• 4 tablespoons unsalted butter, cut into pieces
• 1/2 cup freeze-dried raspberries, crushed or roughly chopped
• 1 teaspoon vanilla extract optional
• Pinch of salt

Equipment

• 8×8 inch square baking pan
• Parchment paper
• Microwave-safe bowl or double boiler
• Spatula or wooden spoon
• Measuring cups
• Measuring spoons
• Knife

Method

 

1. Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2. In a large microwave-safe bowl, combine the white chocolate, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.
3. Alternatively, melt the ingredients in a double boiler over simmering water, stirring constantly until smooth.
4. Remove the bowl from the microwave or double boiler and stir in the vanilla extract (if using) and a pinch of salt.
5. Gently fold in about 3/4 of the crushed freeze-dried raspberries, reserving the rest for topping.
6. Pour the fudge mixture into the prepared baking pan and spread it evenly with a spatula.
7. Sprinkle the remaining crushed freeze-dried raspberries over the top of the fudge. Gently press them into the surface.
8. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until the fudge is firm.
9. Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Cut it into squares and serve.

Notes

Use good-quality white chocolate for the best flavor and texture. Don’t overheat the chocolate. Chill completely before cutting. Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. You can also freeze it for up to two months. Variations include adding chopped nuts, sprinkles, raspberry swirl, lemon zest, or other freeze-dried berries.