Creamy White Chocolate Fudge with a Raspberry swirl. This easy fudge recipe creates a homemade treat that’s as pretty as it is delicious. Impress your friends and family with a batch of rich velvety fudge for any occasion!
If you love making homemade fudge recipes, be sure to try our strawberry shortcake fudge next! Or whip up an easy batch of rocky road fudge.
Why this Recipe is Best
This is my basic white chocolate fudge recipe. Once you know how to make vanilla fudge, you can change up the flavors easily!
It’s hard to imagine any two flavors that are more perfect together than white chocolate and raspberry so I opted to add a little swirl of raspberry jam to this classic fudge.
If the taste of this fudge weren’t enough to make you swoon, let’s talk about how pretty it looks.
The dark pink swirls of raspberry contrasting with the plain white fudge make this an eye catching treat perfect for the holidays or Valentine’s Day!
Ingredient Notes
- White chocolate morsels – White chocolate baking chips melt quickly and smoothly in this fudge. You can also substitute a white chocolate baking bar chopped into small pieces.
- Marshmallow cream – This cream (or “fluff”) helps give the fudge its smooth silky texture. Homemade marshmallow fluff is a delicious substitute.
- Raspberry Jam – Any brand of jam or preserves made with real raspberries works in this fudge recipe. You could even use our homemade strawberry jam!
Step by Step Instructions
This is my favorite method for making all kinds of different flavors of fudge–it’s so easy and nearly fail-proof.
STEP 1. Butter and sugar
Heat the butter, sugar and heavy cream in a sauce pan on the stove. Once it starts boiling, let it boil for 4 minutes while you stir constantly.
STEP 2. Add white chocolate
Pour the hot butter mixture over a mixing bowl filled with white chocolate, marshmallow cream and vanilla extract. Beat with an electric mixture until the chocolate is melted and smooth.
STEP 3. Swirl and Set
Transfer the fudge to a baking pan lined with parchment paper. Top the fudge with the raspberry jam and use the flat side of a butter knife to swirl.
Let the fudge set for 3 hours until firm, then cut into squares and serve.
Tips and Tricks
- Alternate method for swirling: You can also make the raspberry swirls by reserving 1 cup of the white chocolate fudge mixture and pouring the rest into the baking pan. To the reserve mixture, add the raspberry preserves and stir to combine. Pour this over the other fudge in the pan and let set.
- Keeping fudge fresh: If you won’t be eating the fudge right away, store it in block form. Then, cut and serve the fudge as needed whenever you want a piece! This helps keep the fudge from getting dry and crumbly over time.
- Love raspberry? Try our raspberry cheesecake cookies, raspberry cheesecake, or easy raspberry shortbread crumble bars.
Recipe FAQs
No, this fudge can be set and stored at room temperature. No refrigeration required.
Transfer fudge to an airtight container. It’ll stay good for up to 2 weeks!
Sure, feel free to mix up the jam based on what appeals to you. Cherry and strawberry preserves would be delicious choices (although keep in mind they are less tart than raspberry so the flavor profile will be different).
Nope! Instead of a candy thermometer, just set a timer for 4 minutes once the butter and cream start to boil. Keep stirring it well as it boils and the consistency of the finished fudge will come out perfect!
More Easy Dessert Recipes
- Rice Krispie Treat Recipe
- Banana Pudding
- No Bake Chocolate Oatmeal Cookies
- Monkey Bread
- Peanut Butter Cookie Recipe
- Apple Fritters
Homemade Candy Recipes
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Raspberry Swirled Fudge
Ingredients
- 2 cups Granulated Sugar
- ¾ cup Unsalted Butter
- pinch of Salt
- ¾ cup Heavy Whipping Cream
- 1 teaspoon Pure Vanilla Extract
- 11 ounces bag White Chocolate Chips
- 1 jar Marshmallow Cream 7 ounce
- ½ cup raspberry jam
Instructions
- Line an 8-inch square baking dish with parchment paper. Set aside.
- In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat.
- Bring to a rolling boil while stirring constantly. Set timer and boil for a full FOUR minutes (keep stirring).
- Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl.
- Pour boiling butter mixture over morsels.
- Turn electric mixer on medium and combine until white chocolate is melted and smooth.
- At this point you can either pour this mixture into your prepared pan. Top with the raspberry preserves and swirl it in with a knife, working quickly.
- Or you can pour all but about 1 cup of fudge into the pan. To the remaining fudge, add the raspberry preserves and combine quickly, pour over fudge in pan. Allow to set for 3 hours.
- Cut into bites and serve. Store in an airtight container at room temperature for up to two weeks.
Notes
- Alternate method for swirling: You can also make the raspberry swirls by reserving 1 cup of the white chocolate fudge mixture and pouring the rest into the baking pan. To the reserve mixture, add the raspberry preserves and stir to combine. Pour this over the other fudge in the pan and let set.
- Keeping fudge fresh: If you won’t be eating the fudge right away, store it in block form. Then, cut and serve the fudge as needed whenever you want a piece! This helps keep the fudge from getting dry and crumbly over time.
- Love raspberry? Try our raspberry cheesecake cookies or easy raspberry shortbread crumble bars.
Nutrition
This White Chocolate Raspberry Swirled Fudge looks impressive and tastes even better! No one will suspect just how easy it is to make.
So I am reading several times that this did not set. So before I start, what might be the reason for that –I see you never directly answered this to any of the previous posters. If I know, then I have a better chance of it not happening for me.
Most of the time when fudge doesn’t set it is because it wasn’t boiled properly. Be sure when you bring it to a boil, the fudge is at a ROLLING boil (not just tiny bubbles on top). Stir constantly. ENJOY 🙂
I made with a evaporated milk, and little less butter, Mixed 1/2 c mixed berry perseves with 1 cup fudge and layered it on the plain white fudge. I should have used less preserves the top didn’t set up outside of the fridge, but goodness it is delicious.
At 2500 ft altitude do I need to change boiling time?
Mine won’t set up 😢, now what do you do with it
I have never had good luck with fudge. 3 years ago, my work had a fudge contest, and I wanted to enter. I found this recipe, tried it, and won! The next 2 years, I win again making a small change..,as much as I love raspberry, I used huckleberry jam for something even more unexpected (and such a beautiful purple color!) It truly is the best fudge.
Awww this is wonderful to hear 🙂
I made it and it didn’t set up. Does this need to be cooked to a soft ball and then beaten like classic fudhe?
I have a question about the preserves/jam. if I was to take fresh or frozen raspberries & slightly puréed them in the food processor instead of using store bought preserves/jam, would that cause any problems with the fudge setting as long as there wasn’t large chunks of raspberries in the purée ?
I tried to make this and was not happy with the end result. The marshmallow cream made the fudge too soft… I would recommend mixing the raspberry jam with 1 cup or more maybe up to half of the fudge… mine was too soft, and didn’t set, especially in the middle where there seemed to be the most jam. I ended up hand rolling the semi set fudge into small truffles freezing then and dipping them in chocolate…
I made this last night to put in my Christmas tins for friends and family. It is delicious and so pretty. I should have mixed in the jam better so it was messy. I think when I make this again I will try your 2nd option of mixing in the raspberry jam. I love finding different flavor combos. I think I will try blackberry jam too. I like how the tanginess offsets the sweetness. Thanks for sharing!
this recipe sounds wonderful but I am wondering if evaporated milk can be substituted
for the heavy cream?
I’m not sure, as I haven’t tried that. The cream has a higher fat content, so I’m not positive it would work. But if you try it, report back and let me know how it turns out!
This was delicious but think something went wrong and I followed the recipe to a T. I set in fridge all night and waited till morning to cut. It wasn’t very hard and when i took it to work it got softer and softer throughout the day. So we had to use a spoon to eat it.
Could I use the torani raspberry syrup instead of jam? How would that work?
I think the syrup might be too liquidy and cause the chocolate to seize. But, you can always give it a try and let me know!!
Best fudge ever. I mixed mine by hand….next time I will dirty the extra bowl. Thank you for sharing.
I read your article and then I got to thinking about it and I thank you for sharing your article made me gain knowledge, research, and I like it.
This look just wonderful! I linked to you on my Christmas blog.
This is so pretty, and I’m sure it’s delicious! I link ed to this post on my Christmas blog.
I just made this fudge and it was AMAZING!!! I followed your directions exactly and it turned out perfectly and just as beautiful as the picture! I was so happy since most of the time I can’t get my fudge to set properly. The only down fall to this recipe is that I am going to get FAT because I don’t want to share!! 🙂
This sounds so delicious – I love the white chocolate and raspberry combo!