White Chocolate Raspberry Swirl Fudge Recipe

Introduction

Indulge in the creamy sweetness of white chocolate combined with the tart burst of raspberry in this delightful White Chocolate Raspberry Swirl Fudge. Enhanced with a crunchy pistachio topping, this fudge is perfect for gifting or treating yourself to a luscious dessert.

Ingredients

• ⅓ cup seedless raspberry preserves
• 1½ cups sugar
• ⅔ cup evaporated milk
• ¼ cup unsalted butter
• 7 ounces marshmallow cream
• ¼ teaspoon salt
• 3 cups high-quality white chocolate chips
• 1 teaspoon vanilla extract
• ¾ cup salted and roasted pistachios, roughly chopped, divided

Instructions

1. Step 1: Butter an 8-inch square baking pan, then line it with parchment paper, allowing the ends to drape over two opposite sides. Butter the parchment paper as well.
2. Step 2: Whisk the raspberry preserves in a small bowl to loosen, then transfer to a zipper sealable plastic bag. Set aside.
3. Step 3: In a medium saucepan, combine sugar, evaporated milk, butter, marshmallow cream, and salt. Bring to a boil, cooking for 5 minutes while stirring regularly.
4. Step 4: Remove the pan from heat. Stir in the white chocolate chips until melted, then mix in vanilla extract and half of the chopped pistachios.
5. Step 5: Pour the mixture into the prepared pan and smooth out with a flat spatula or by gently tapping the pan on the counter.
6. Step 6: Cut a small corner off the zipper bag with raspberry preserves. Drizzle thin lines of raspberry across the fudge, then swirl gently with a knife or skewer to create a marbled effect.
7. Step 7: Sprinkle the remaining pistachios over the fudge, pressing them lightly into the surface with the back of a spatula. Let the fudge cool to room temperature.
8. Step 8: Once set, cut into squares and serve.

Tips & Variations

• Use high-quality white chocolate chips for a smoother, richer fudge consistency and flavor.
• For a more intense raspberry flavor, warm the preserves slightly before drizzling to make swirling easier.
• Replace pistachios with chopped almonds or pecans if preferred.
• Store fudge in the refrigerator for a firmer texture or at room temperature for a softer bite.

Storage

Store the fudge in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks. If refrigerated, allow the fudge to come to room temperature before serving for best texture. Fudge also freezes well wrapped tightly for up to three months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of preserves?

Fresh raspberries can be used but may not create the same smooth swirl effect. To use fresh raspberries, puree them and strain out seeds before gently warming the puree to drizzle onto the fudge.

How can I make the fudge less sweet?

Try reducing the sugar slightly or adding a small pinch of salt to balance the sweetness. You can also use bittersweet white chocolate if available.

White Chocolate Raspberry Swirl Fudge Recipe

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★★★★★

4.6 from 747 reviews

This White Chocolate Raspberry Swirl Fudge is a rich, creamy treat that combines the sweetness of high-quality white chocolate with the tartness of raspberry preserves and the crunch of salted pistachios. Perfect for gifting or indulging, this no-bake fudge balances luscious textures and flavors with a beautiful swirl effect that looks as delightful as it tastes.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes plus cooling time
• Yield: About 36 small squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• ⅓ cup seedless raspberry preserves
• 1½ cups sugar
• ⅔ cup evaporated milk
• ¼ cup unsalted butter
• 7 ounces marshmallow cream
• ¼ teaspoon salt
• 3 cups high-quality white chocolate chips
• 1 teaspoon vanilla extract

Toppings

• ¾ cup salted and roasted pistachios, roughly chopped, divided

Instructions

1. Prepare baking pan: Butter an 8-inch square baking pan, then line it with parchment paper, ensuring the parchment paper edges drape over two opposite sides for easy removal. Butter the parchment paper thoroughly to prevent sticking.
2. Loosen raspberry preserves: Whisk the seedless raspberry preserves in a small bowl until loosened, then transfer to a zipper sealable plastic bag. Set aside for swirling later.
3. Cook fudge base: In a medium saucepan, combine sugar, evaporated milk, unsalted butter, marshmallow cream, and salt. Bring the mixture to a boil over medium heat, stirring regularly to prevent burning. Continue cooking and stirring for 5 minutes until well combined and slightly thickened.
4. Add white chocolate and flavor: Remove the pan from heat and immediately stir in the white chocolate chips until completely melted and the mixture is smooth. Then stir in vanilla extract and half of the chopped pistachios to incorporate flavor and texture.
5. Pour and swirl: Pour the fudge mixture into the prepared baking pan and smooth the surface evenly with a spatula. Cut a small corner off the plastic bag with the raspberry preserves and drizzle thin lines across the fudge. Using a knife or skewer, gently run through the raspberry lines to create swirling patterns.
6. Add pistachios and cool: Sprinkle the remaining chopped pistachios evenly over the fudge surface, pressing them gently into the fudge with the back of a spatula. Allow the fudge to cool completely at room temperature until set.
7. Serve and store: Once cooled and set, use the parchment edges to lift the fudge out of the pan. Cut into squares and serve. Store leftover fudge in an airtight container at room temperature or chilled.

Notes

• Use high-quality white chocolate chips for the best flavor and smooth texture.
• For cleaner raspberry swirls, avoid overmixing once the preserves are drizzled on top.
• Butter the parchment paper generously to ensure easy removal of the fudge.
• Store fudge in a cool place to maintain its texture, especially in warm climates.
• You can substitute pistachios with other nuts like walnuts or almonds if preferred.

Keywords: white chocolate fudge, raspberry fudge, pistachio fudge, swirl fudge, no-bake fudge, holiday fudge recipe, creamy fudge dessert