This raspberry & white chocolate fudge is easy, delicious, made in 4 simple steps and only 5 ingredients, it is so easy that you’ll want to make it all the time! Perfect as a treat or a rocky road add-in!
Easy Raspberry & White Chocolate Fudge Recipe
I created this raspberry fudge recipe because not only is it a delicious treat on its own, but it also makes the perfect add-in for one of my favourite desserts, Raspberry Ripple Rocky Road!
While I usually use the amazing fudge from The Finest Fudge Co, sometimes it’s tricky to get hold of due to seasonal availability or sold-out stock. Plus, if you’re in the mood to make your own, this easy microwave fudge recipe is a fantastic alternative, quick, simple, and absolutely delicious!
If you’re a fan of the white chocolate & raspberry flavour combo then this fudge is about to become your new obsession! Whether you’re making it to enjoy by itself or to add that extra burst of raspberry goodness to your rocky road, this recipe will become your favourite and im absolutely going to be making more fudge flavours soon so keep an eye out!
Why You’ll Love This Raspberry & White Chocolate Fudge
- Quick and easy– No complicated techniques or hard-to-find ingredients. Easy to make in one bowl and is ready to eat in 3 hours.
- No Bake– This is a no bake recipe so we don’t need to use the oven and that is always a win right?!
- Deliciously creamy– The white chocolate melts into a smooth, rich base.
- Fresh fruit flavour– Delicious raspberry flavours using raspberry flavouring and freeze dried raspberries.
- Versatile– Enjoy it on its own, or chop it up to mix into rocky road or other desserts.
Ingredients You’ll Need
- White chocolate chips or chopped white chocolate– You can use any type of white chocolate you’d like for this recipe. I used supermarkets own chocolate for this recipe as it is 55p per 100g!
- Sweetened condensed milk– I used Carnations, I only used half a tin for this recipe but you could double the recipe to create more scrumptious fudge!
- Freeze Dried Raspberries– Adds delicious raspberry pieces and colour.
- Raspberry Flavouring– Adds delicious flavouring without altering the texture of the fudge.
- Food Colouring– I added food colouring to make it pink as pink is super cute! That my only reason haha!
Tips & Tricks
- Adding too much food colouring to white chocolate fudge can cause it to seize or become grainy. To avoid this, mix your food colouring with an equal amount of vegetable oil before stirring it into the fudge mixture. This helps keep the texture smooth and creamy!
- Don’t forget to line your pan with baking paper when making fudge! It’s a game-changer for preventing sticking. Leave some paper hanging over the edges so you can easily lift the fudge out once it’s set.
Frequently Asked Questions
Can I make this raspberry and white chocolate fudge without a microwave?
Yes! You can melt the white chocolate and condensed milk gently using a double boiler on the stove. Stir continuously until smooth, then fold in the raspberry flavouring and food colouring.
Can I use frozen raspberries for the fudge?
I personally Wouldn’t, I like to use flavouring and freeze dried raspberries to add my raspberry flavours as I know this Doesn’t alter the texture of the fudge.
How long does this fudge keep?
Store the fudge in an airtight container in the fridge for up to 1 week. For longer storage, you can freeze it for up to 3 months, just thaw in the fridge before serving.
Can I substitute white chocolate with milk or dark chocolate?
Yes, but keep in mind this will change the flavour and texture. White chocolate gives the fudge its creamy, sweet base, while milk or dark chocolate will make it richer and slightly less sweet.
Can I add this fudge to other desserts besides rocky road?
Definitely! It’s great chopped up in cookies, brownies, or layered in parfaits and ice cream. Get creative!
Recommended Equipment
- Mixing Bowl Mine is pink of course!
- Scales
- 1lb Loaf Tin
- Pink Food Colouring
- Raspberry Flavouring
- Freeze Dried Raspberries
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More No Bake Recipes
- Mini White Chocolate Cheesecakes
- Lemon Meringue Rocky Road
- No Bake Triple Biscoff Millionaire “Shortbread”
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Raspberry & White Chocolate Fudge
Ingredients
- 225g White Chocolate
- 200g Condensed Milk
- Few drops of Raspberry Flavouring (I used Foodie Flavours, 20 drops).
- Few drops of Pink Food Colouring (I used Colourmill).
- 5g Freeze Dried Raspberries
Instructions
- Chop the white chocolate into small chunks and place in a microwaveable bowl with the condensed milk. Melt in the microwave in 10-20 second bursts, stirring every 20 seconds.
- Add a few drops of raspberry flavouring and pink food colouring into the mixture and mix well.
- Line your 1lb loaf tin with baking paper/parchment paper, this will help you lift the fudge out once it's set.
- Pour your fudge into your lined tin and smooth out. Press the dried raspberries into the top of the fudge so that they stick well.
- Chill the fudge in the fridge for 3 hours or until completely set before cutting. Slice into pieces, enjoy on its own or add it to a rocky road as a mix in!