White Chocolate Raspberry Fudge with Raspberry Swirls
By Emma Collins
Prep
15 min
Cook
10 min
Total
25 min
Servings
16
Level
Easy
I make this white chocolate and raspberry fudge in an 8x8 pan and cut it into 16 pieces to display on dessert and cookie plates. It holds together well after chilling fully. White chocolate fudge slices have strips of raspberry in them.
Raspberry puree needs to be thick enough to hold on a spoon. You can see layers of raspberry puree in sliced pieces of white fudge. A thin puree will blend with the white fudge. I pour warm raspberry puree through a sieve and let it cool slightly outside the pan.
White chocolate needs low heat and constant stirring. I use a medium saucepan to melt white chocolate, then take it off the heat once the chocolate has melted. Select a brand of white chocolate that you personally enjoy eating. The goal is a glossy white sauce after adding vanilla and salt.
To marble the cake, I make only a few passes with a butter knife or skewer and push it about halfway into the pan. Stirring more will blend the white and red batters. If you serve the cake from a dessert tray, consider placing a few whole raspberries on the tray with the cake.
Why this recipe works
- One 8x8 pan yields 16 servings. The 8x8 pan is useful as a serving pan for a large number of people as a dessert.
- The block can be frozen whole or chopped. It can be cut into pieces before freezing.
- Parchment paper between squares stops cold slices from sticking together in the container.
- The fudge is firm enough to mold into any shape, including squares with sharp corners, when cooled, even with a swirl of raspberry running through it.
- Frozen raspberries can cook into the puree in the saucepan.
- A few raspberries on the serving plate mean that raspberries were added to the white chocolate mixture.
Ingredients
- •3 cups high-quality white chocolate chips (510 g)
- •1 14-ounce can sweetened condensed milk (396 g)
- •2 tablespoons unsalted butter (28 g)
- •1 teaspoon vanilla extract (5 ml)
- •¼ teaspoon salt
- •1 cup raspberries (fresh or frozen, 125 g)
- •2 tablespoons granulated sugar (25 g)
- •1 teaspoon lemon juice (5 ml)
- •¼ cup fresh whole raspberries (30 g, for garnish)
Instructions
- 1
Combine the raspberries, granulated sugar, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat, stirring now and then and mashing the berries as they soften. Simmer for 5-7 minutes, until the sauce coats the back of a spoon.
- 2
Set a fine-mesh sieve over a bowl and press the raspberry mixture through with a spatula. Discard the seeds, then set the smooth puree aside to cool slightly.
- 3
Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides.
- 4
Put the white chocolate chips, sweetened condensed milk, and butter in a medium saucepan. Melt over low heat, stirring constantly with a heatproof spatula until smooth. Remove the pan from the heat, then stir in the vanilla extract and salt.
- 5
Pour about two-thirds of the white chocolate mixture into the lined pan and spread it into an even layer. Spoon half of the raspberry puree over the fudge in small dollops.
- 6
Spread the remaining fudge mixture over the raspberry layer, then spoon the remaining raspberry puree over the top. Insert a butter knife or skewer about halfway into the fudge and drag it through to make marbled swirls.
- 7
Refrigerate for at least 4 hours, or until the fudge is completely firm to the touch.
- 8
Lift the fudge from the pan with the parchment overhang and place it on a cutting board. Warm a large, sharp knife under hot water, wipe it dry, and cut the block into small, thick squares, warming and drying the knife before each cut.
- 9
Garnish the platter with fresh whole raspberries before serving.
FAQ
Nutrition (per serving)
Calories
250
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