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Raspberry and White Chocolate Fudge Recipe

★★★★★

4.5 from 105 reviews
  • Author: Olivia
  • Total Time: 2 hours 20 minutes
  • Yield: About 25 pieces (depending on cut size) 1x

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.

Ingredients

Scale

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

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

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Find it online: https://bitesbyolivia.com/raspberry-and-white-chocolate-fudge-recipe/