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Delicious White Chocolate Raspberry Fudge, swirled with red raspberry preserves, serves as the featured image for this recipe.

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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

  • 8x8 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 8x8 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.