White Chocolate Raspberry Swirl Fudge Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
