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White Chocolate Raspberry Fudge

A delightful treat combining creamy white chocolate and tart raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup fresh raspberries Be gentle while folding to avoid crushing
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder Optional, for swirls
  • Butter or non-stick spray For greasing the baking pan

Method
 

Preparation
  1. Line an 8×8 inch square baking pan with parchment paper and grease it lightly.
  2. In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until melted and smooth.
  3. Stir in vanilla extract and gently fold in fresh raspberries, being careful not to crush them too much.
  4. If using cocoa powder for swirls, add a small amount of the white chocolate mixture to a separate bowl and mix with cocoa powder.
  5. Pour the raspberry mixture into the prepared pan and swirl the cocoa mixture on top using a knife or skewer.
  6. Refrigerate for at least 2 hours until set.
  7. Cut into squares and enjoy or package for gifting.

Notes

Store the fudge in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.