Quick White Chocolate Raspberry Fudge

I’ve made a lot of quick treats over the years, but this Quick White Chocolate Raspberry Fudge is one of those recipes that always makes me feel like I’ve pulled off a little magic. It looks fancy, tastes incredible, and yet it comes together so easily that I sometimes make it on a whim—usually when I’m craving something creamy, sweet, and a little fruity.

What This Recipe Is All About

This fudge combines silky white chocolate with bright raspberry swirls for a dessert that feels both cozy and elegant. You only need a handful of ingredients, and the whole thing comes together in minutes before chilling. It’s the kind of dessert that makes people think you spent way more time than you did.

Why This Recipe Is Special

For me, this fudge hits that perfect balance of rich and refreshing. The white chocolate gives you that smooth, melt-in-your-mouth texture, while the raspberries cut through the sweetness with a pop of tart flavor. It’s also nearly foolproof—no candy thermometers, no tricky timing, just simple steps and beautiful results.

Why You’ll Love This Recipe

You’ll love this recipe because:

• It takes only a few minutes of hands-on work
• It uses simple ingredients with big flavor
• It looks gorgeous with minimal effort
• It’s perfect for gifting, parties, or late-night cravings
• It doesn’t require special equipment
• You can easily change flavors or mix-ins

Tools You’ll Need

These basics make the process smooth and stress-free:

• Medium saucepan
• Where you’ll melt the chocolate and sweetened condensed milk together.
• Heatproof spatula
• Helps you stir gently without burning the chocolate.
• 8×8-inch baking pan (or similar)
• This keeps the fudge thick and easy to slice. Line it with parchment for clean removal.
• Mixing bowl
• Useful for warming or mixing the raspberry sauce or preserves.
• Small spoon or toothpick
• Perfect for swirling the raspberry mixture into the fudge.

Ingredients

(US and metric)

• 3 cups (510 g) white chocolate chips
• 1 can (14 oz / 396 g) sweetened condensed milk
• 1/2 cup (150 g) raspberry preserves or raspberry sauce
• 1 teaspoon (5 ml) vanilla extract
• Pinch of salt
• Optional: freeze-dried raspberries for topping

How to Make Quick White Chocolate Raspberry Fudge

1. Prep the pan
2. Line your 8×8 pan with parchment paper, leaving extra hanging over the sides. This makes it so much easier to lift the fudge out later.
3. Warm the raspberry mixture
4. In a small bowl, lightly warm the raspberry preserves in the microwave for 10–15 seconds. You want it loose but not hot. This makes swirling easier.
5. Melt the chocolate
6. Add the white chocolate chips and sweetened condensed milk to a medium saucepan. Cook over low heat, stirring constantly. I like to keep the heat gentle—you don’t want the chocolate to scorch. When it becomes smooth and glossy, remove it from the heat.
7. Add flavor
8. Stir in the vanilla extract and a pinch of salt. The salt helps balance the sweetness.
9. Pour and swirl
10. Pour the fudge mixture into your prepared pan. Smooth it out with the spatula. Add small spoonfuls of the raspberry mixture over the surface, then use a toothpick to swirl everything into pretty ribbons. Don’t overdo it—you want defined swirls, not pink fudge.
11. Chill the fudge
12. Place the pan in the fridge for 2–3 hours, or until firm. Every time I open the fridge while waiting, I have to remind myself not to poke it.
13. Slice and serve
14. Lift the fudge out using the parchment, cut into small squares, and enjoy that creamy-swirled goodness.

Serving Ideas

You’ve got options here:

• Serve chilled for clean, sharp edges
• Add fresh raspberries on top before serving
• Pair with coffee or hot chocolate
• Arrange on a dessert board for a pop of color

Variations and Customizations

• Swap raspberry for strawberry or blackberry preserves
• Stir in chopped nuts for crunch
• Add a dash of almond extract instead of vanilla
• Mix in some freeze-dried fruit before pouring
• Use half white chocolate and half semisweet for a marbled version

Make-Ahead and Storage

• Make-Ahead: You can prepare the fudge up to two days in advance.
• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.

Pro Tips and Mistakes to Avoid

Sharing the secrets I’ve learned after making this more times than I probably should:

• Use good-quality white chocolate—it melts smoother and tastes better
• Avoid overheating the chocolate; low and slow is the way
• Make sure the raspberry mixture isn’t too warm or it will melt the fudge
• Don’t skip the parchment paper—trust me on this one
• Let the fudge chill fully for clean, soft slices

Recipe Summary

• Yield: 16–25 squares (depending on size)
• Prep time: 10 minutes
• Cook time: 5 minutes
• Chill time: 2–3 hours
• Total time: About 2 hours 20 minutes

Nutrition (per serving, approximate)

• Calories: 170
• Carbs: 24 g
• Fat: 7 g
• Protein: 2 g

Final Thoughts

I hope you try this Quick White Chocolate Raspberry Fudge soon—it’s the kind of recipe that makes you feel like a dessert pro without any stress. If you make it, I’d love to hear how your swirls turned out or what flavors you experimented with. And if you share it with someone, don’t be surprised if they ask you for the recipe right away.