Description
Indulge in this luscious Creamy White Chocolate Raspberry Fudge Delight, featuring a smooth blend of high-quality white chocolate, sweetened condensed milk, and fresh raspberries swirled into a marbled masterpiece. Perfectly rich and fruity, this no-bake fudge is a delightful treat that sets firm in the refrigerator and is sure to impress dessert lovers with its creamy texture and vibrant raspberry flavor.
Ingredients
Scale
Fudge Base
- 2 cups White Chocolate Chips (Choose high-quality for best results.)
- 1 can Sweetened Condensed Milk (Can be substituted with coconut milk for a dairy-free version.)
- 1/2 cup Unsalted Butter (Margarine can replace for a dairy-free option.)
- 1 teaspoon Vanilla Extract (Ensure it’s pure for optimal flavor.)
Raspberry Swirl
- 2 cups Raspberries (Fresh is ideal; thawed frozen can be used.)
- 2 tablespoons Sugar (Optional, to sweeten raspberry puree.)
Instructions
- Prepare the Raspberry Puree: Place the raspberries in a blender and blend them until smooth, about 30 seconds. Strain the mixture through a fine mesh sieve into a bowl to remove the seeds, ensuring a smooth raspberry puree.
- Melt the Fudge Base: In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Heat over low heat, stirring continuously for 5 to 7 minutes until the mixture is fully melted and smooth. Remove from heat and stir in the vanilla extract.
- Prepare the Pan: Line an 8×8 inch pan with parchment paper, ensuring the sides are well covered for easy removal later. Pour the melted white chocolate mixture into the prepared pan and smooth the top evenly using a spatula.
- Add the Raspberry Swirl: Drop spoonfuls of the raspberry puree onto the white chocolate mixture’s surface. Use a toothpick or skewer to gently swirl the puree into the fudge mixture, creating an attractive marbled effect.
- Chill the Fudge: Place the pan in the refrigerator and chill for 3 to 4 hours, or until the fudge is fully set and firm to the touch.
- Serve: Lift the fudge out of the pan using the parchment paper edges. Cut into squares of your desired size and serve immediately, enjoying the creamy and fruity flavor combination.
Notes
- For a dairy-free version, substitute sweetened condensed milk with coconut milk and butter with margarine.
- Fresh raspberries give the best flavor, but thawed frozen raspberries work well too.
- The sugar in the raspberry puree is optional depending on how tart the berries are.
- Make sure to stir continuously while melting to prevent the chocolate from burning.
- Use parchment paper to ensure easy removal and clean cutting of fudge squares.
