Raspberry and White Chocolate Fudge Recipe

Introduction

This Raspberry and White Chocolate Fudge is a delightful treat combining creamy white chocolate with a burst of natural raspberry flavor. Its marbled pink and white appearance makes it as beautiful as it is delicious—perfect for gifting or enjoying as a sweet indulgence at home.

Ingredients

• 450g white chocolate
• 397g Carnation condensed milk
• Just a few drops natural raspberry extract (try online for this ingredient)
• Red or pink food colouring
• 1 tbsp (5g) freeze dried raspberries
• You will also need: 20cm square tin, baking parchment

Instructions

1. Step 1: Break or chop the white chocolate into small chunks and place in a non-stick saucepan with the condensed milk. Melt gently over low-medium heat, stirring occasionally until smooth and silky. Alternatively, melt in the microwave in 10-20 second bursts, stirring frequently.
2. Step 2: Add a few drops of raspberry extract into the mixture and mix well. Divide the mixture into two bowls and colour one bowl red or pink with the food colouring.
3. Step 3: Line the 20cm square tin with baking parchment, overlapping the sides to help lift the fudge out once set.
4. Step 4: Spoon dollops of the two differently coloured fudge mixtures alternately into the tin. Use a knife to swirl them together for a marbled effect.
5. Step 5: Press the freeze dried raspberries evenly into the top of the fudge so they stick.
6. Step 6: Chill the fudge in the fridge for 1-2 hours or until completely set. Once set, cut into squares and enjoy.

Tips & Variations

• For an extra texture, gently fold crushed freeze dried raspberries into the fudge mixture before setting.
• If natural raspberry extract is hard to find, you can use raspberry jam by folding it lightly into one half of the fudge before swirling.
• Try using different food colouring shades to create a rainbow swirl effect for a fun twist.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly. This fudge is not suitable for freezing as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate for this fudge?

White chocolate is preferred for this recipe because it complements the raspberry flavor and allows the pink colour to show clearly. Using milk or dark chocolate will change the taste and appearance significantly.

What if I don’t have freeze dried raspberries?

You can substitute with finely chopped fresh raspberries on top, but be aware they may release moisture and soften the fudge surface. Freeze dried raspberries add a nice crunch and keep the texture firmer.

Raspberry and White Chocolate Fudge Recipe

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★★★★★

4.5 from 105 reviews

• Author: Olivia
• Total Time: 2 hours 20 minutes
• Yield: About 25 pieces (depending on cut size) 1x

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Description

This Raspberry and White Chocolate Fudge recipe combines creamy white chocolate and condensed milk with natural raspberry extract and freeze-dried raspberries to create a smooth, silky, and beautifully marbled fudge. Easy to make and perfect for a sweet treat or gift, it sets quickly and can be stored in the fridge for up to two weeks.

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Ingredients

Scale 1x2x3x

Fudge Ingredients

• 450g White chocolate
• 397g Carnation Condensed Milk
• Few drops Natural raspberry extract
• Red or pink food colouring
• 1 tbsp (5g) Freeze dried raspberries

Additional Materials

• 20cm square tin
• Baking parchment

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Instructions

1. Melt the Chocolate and Condensed Milk: Break or chop the white chocolate into small chunks and place them in a non-stick saucepan with the condensed milk. Gently heat over low to medium heat, stirring occasionally until the mixture is smooth and silky. Alternatively, melt in the microwave using 10-20 second bursts, stirring frequently to prevent burning.
2. Add Raspberry Flavor and Color: Add a few drops of natural raspberry extract to the melted mixture and stir well to incorporate the flavor evenly. Divide the mixture into two separate bowls.
3. Color One Portion: Add red or pink food colouring to one of the bowls and mix thoroughly until the color is consistent.
4. Prepare the Baking Tin: Line the 20cm square tin with baking parchment ensuring it overlaps the sides to aid lifting the fudge out once set.
5. Create Marbled Effect: Spoon dollops of the plain and colored fudge alternately into the prepared tin. Use a knife to gently swirl the two colors together to create a marbled effect.
6. Add Freeze-Dried Raspberries: Press the freeze-dried raspberries into the top of the fudge to decorate and add texture.
7. Chill and Set: Place the tin in the refrigerator and chill for 1-2 hours or until the fudge is completely set and firm.
8. Slice and Serve: Once set, lift the fudge out of the tin using the overlapped parchment and cut into desired sized pieces. Store the fudge in the fridge and consume within 2 weeks for best freshness.

Notes

• Use a non-stick saucepan to avoid sticking and burning when melting chocolate.
• Be careful not to overheat the chocolate, as it can seize or burn quickly.
• If natural raspberry extract is unavailable, raspberry puree can be used but may alter texture.
• Freeze-dried raspberries add both crunch and visual appeal; avoid substituting with fresh raspberries as they may release moisture and affect setting.
• Store fudge in an airtight container in the refrigerator to maintain freshness.
• Allow the fudge to come to room temperature briefly before serving for softer texture if preferred.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Keywords: Raspberry fudge, white chocolate fudge, homemade fudge, marbled fudge, raspberry dessert, easy fudge recipe