This homemade Raspberry & White Chocolate Fudge is as delicious as it is pretty. It's perfect packaged up as a gift for loved ones or offered to guests as party nibbles.
This homemade fudge is absolutely delicious and works on the classic flavour combination of raspberry and white chocolate!
The flavour of sharp raspberry against the sweet and creamy white chocolate is a match made in heaven, and works particularly well in this fudge recipe.
Check out the colour contrast too. Those flecks of freeze dried raspberries sat alongside the white chocolate stars and the background fudge colour makes this homemade confectionary particularly pretty and great for a homemade food gift this Christmas.
And if that wasn't enough, this homemade fudge is made even more special with the subtle colour difference when the fudge pieces are viewed on their side.
I'm sure you'll be pleased to hear that this colour effect isn't as a result of labouriously boiling two pans of hot malten fudge. Not at all!
The soft pink layer is thanks to seedless raspberry jam. It's as simple as that. Half of the boiled fudge mixture is poured into the prepared tin before a generous amount of raspberry jam is added to the remaining fudge to create a soft pink hue which contrasts prettily against the creaminess of the base layer.
Now, although I love the ease and simplicity of microwave fudge, like my Chocolate Orange Fudge, I do particularly enjoy the traditional method of making fudge (though less so being splashed with the hot malten sugar - note to self, wear an oven mitt next time!)
I must admit that it wasn't until I made my Traditional Vanilla Fudge with a digital thermometer that my fudge making confidence grew. Until that personal landmark moment, I'd struggled to find the setting point when making fudge. Either the thermometer wanted to constantly slide down the pan resulting in false readings being taken from the bottom of the pan, or the side gauge was difficult to read and often steamed up.
I've also failed miserably to test the fudge using the cold water test where small amounts of the boiled sugar is dropped into a glass of water for it to be tested by touch. And so i recommend you purchase a good digital thermometer. Dare I say that I've not had a failed batch since using one! (Though I've probably jinxed myself now!)
Fudge, in my opinion, makes a great gift for those with a sweet tooth. May be your child's teacher would appreciate a small bag of homemade fudge simply packaged in a celophane bag finished with a pretty ribbon; perhaps it'd be a nice way to thank your neighbour who may have been particularly helpful over the past few months; maybe a friend or family member is a fan of this sweet confectionary and would appreciate some boxed up as a small stocking filler gift this Christmas...... Or if non of the above apply, simply treat yourself, after all you deserve it!
Here's how to make Homemade Raspberry & White Chocolate Fudge.
📖 Recipe
Raspberry & White Chocolate Fudge
Equipment
- large heavy based pan which holds a volume of at least 3l (5pts)
- sugar thermometer
- 20cm (8in) square cake tin
- baking parchment
Ingredients
For the Fudge
- 400 ml (14floz) double cream (heavy cream)
- 125 ml (4floz) milk
- 125 g (4oz) butter
- 600 g (1lb 5oz) caster sugar
- 150 g (5oz) white chocolate, chopped into small pieces
- 60 g (2½oz) seedless raspberry jam
To decorate
- 1 tablespoon freeze dried raspberry pieces
- White chocolate stars to sprinkle
Instructions
- Lightly grease and line a 20cm (8in) square shallow cake tin.
- Place 400ml (14floz) double cream, 125ml (4floz) milk, 125g (4oz) butterand 600g (1lb 5oz) sugar into a large heavy based pan. Place over a low heat to heat gently stirring constantly until combined and all the sugar has dissolved.
- Increase the heat and while still continuing to stir constantly bring to the boil then boil until the mixture reaches 116℃ / 241℉ (soft ball stage).
- Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110℃ / 230℉. This will only take a couple of minutes.
- Beat the mixture with the wooden spoon vigorously until no longer shiny. Add the white 150g (5oz) white chocolate. Mix until the white chocolate has completely melted. Pour half of the mixture into the prepared tin. Smooth it into the corners.
- Add 60g (2½oz) seedless raspberry jam to the fudge remaining in the pan. Beat together well until well combined. Pour the raspberry flavoured fudge over the top of the first layer. Gently encourage it into the corners of the tin.
- Generously sprinkle the freeze dried raspberry pieces over the top of the fudge. With the back of a teaspoon apply a small amount of pressure to ensure the raspberry pieces have 'stuck' to the fudge. Top with the white chocolate stars. Place them in position one by one and carefully give them a gently push to 'stick' them to the fudge. Once the stars are in place avoid moving them as they will lose their shape.
- Set aside to cool at room temperature for at least three hours to firm up. Remove the fudge from the tin and use a sharp knife to slice the fudge into bite sized pieces.
- Enjoy!
Jayne says
I love this fudge, it is so delicious and every time I make it I get asked to make it again. If your instructions are followed it really is easy to make, not complicated but looks so impressive and tastes even better than it looks.
I have started to play around with the flavours. Today I made it as white chocolate and lemon fudge. I used 200gms of white chocolate and 1 teaspoon of good quality lemon extract. I also used a little yellow gel food colouring. It tastes amazing. Thank you for your recipes.
Jacqueline Bellefontaine says
So happy you love this fudge and find it easy to make from my recipe. And great that you can now change up the flavours for yourself. Chocolate and lemon sounds fabulous.
jo says
I LOVE this fudge recipe as always struggled making it and i don't like using condensed milk . I cant stop making it now ! Any one reading and wondering DO give it a try but make sure you read the tips
Jacqueline Bellefontaine says
Jo thanks for the rave review, condensed milk has its place but I too prefer traditional fudge. And thanks for suggesting people read the tips they are there to help to get success every time. Enjoy!
Cat | Curly's Cooking says
I really love raspberries and white chocolate together - this sounds delicious.
Jacqueline Bellefontaine says
always a good combo I tend to use it quite a lot 🙂
Choclette Blogger says
As you say, raspberries and white chocolate are a great combination and what perfect flavours for fudge. it looks gorgeous and I really want to try some. It's been many a long year since I made fudge. I hope you had a good Christmas and I wish you a very Happy New Year. Thanks for joining in with We Should Cocoa.
Angela - Only Crumbs Remain says
Thank you Choclette, it worked so well in the fudge mixture, and proved to be very popular amongst friends. We did have a lovely Christmas thank you, quiet, but lovely non the less. Here's to a great 2017!
Thanks for your lovely comment,
Angela x
Kat BakingExplorer says
These look so pretty Angela! It would be such a delight to open a box of these on Christmas Day! Thank you for linking up to Treat Petite.
Angela - Only Crumbs Remain says
Aw thank you Kat, and you're welcome 🙂
Angela x
Charlotte Oates says
Raspberry and white chocolate is such a classic combination, one I absolutely love. Where did you get your freeze-dried raspberries, I can never find any in the shops.
Angela - Only Crumbs Remain says
Isn't it just a lovely flavour combo Charlotte, it lends itself to so many different bakes. I get our freeze dried raspberry pieces from Sainsburys. I think they're £2 for a tube of 7g. 7g doesn't sound much but I think you'll be pleasantly surprised with how far it goes. They also do freeze dried strawberries too.
Angela x
Kate Glutenfreealchemist says
Home-made fudge is a timeless Christmas treat isn't it and always perfect for presents. You do need a really good food thermometer for sure though.
I always love the combination of white chocolate and raspberry, so I imagine this is delicious xx
Angela - Only Crumbs Remain says
I completely agree Kate, fudge is a lovely treat and Christmas and definitely lends itself to homemade gifts. Yes, I wouldn't be without our sugar thermometer now though the more I've been making of it I've noticed subtle differences in the way the sugar boils up to when it reaches the desired temperature.
Thanks for your lovely comments Kate,
Angela x
Kirsty Hijacked By Twins says
I have only tried to make fudge once and it was a disaster, I so need to try again. This looks and sounds amazing! Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
Ooh do try again Kirsty, but I'd definitely recommend using a good quality sugar thermometer though. I've had several fails with fudge before I got the thermometer so I know it can be very frustrating and put you off making it again.
Angela x
Sarah James says
Your fudge looks so pretty Angela, I can imagine how delicious it must be. I love the idea of the two flavours and adding the raspberry jam, definitely worth the extra effort. x
Angela - Only Crumbs Remain says
Aw thank you Sarah 🙂 it's definitely worth the effort to make it 🙂
Angela x
Eb Gargano says
Oh this fudge looks so pretty!! And perfect for gifts. I do so love spotting a nibbled one in your photos. It's like your trademark now!! Eb x
Angela - Only Crumbs Remain says
Hahaha, I sometime just can't help myself Eb 😉
Thank you Eb, it's amazing the effect a few pretty sprinkles can have on a bake (including fudge), they've really proved to be very popular here with friends and family!
Thanks for your lovely comment,
Angela x
Mandy says
These look gorgeous Angela and as you say would make a perfect gift for my children's teachers. Do you reckon condensed milk would work instead of the double cream? I just happen to have a tin at the back of the cupboard...
Angela - Only Crumbs Remain says
Thank you Mandy 🙂 They really would make a lovely gift for your children's teachers. As for the condensed milk, I really couldn't say as I've never tried it but my instinct would be to say that I wouldn't simply swop it for the double cream because the sweetness of condensed milk would probably alter the ratios and make the fudge too sweet. This said I have seen fudge made with condensed milk so you could use a recipe using it and then introduce the white chocolate and rapsberry elements. Or the other idea would be to use the condensed milk in a microwave fudge (which is a doddle to make tbh). But if you use a recipe which has milk or dark chocolate as it's starting point and substitute that for the white chocolate you will need to increase the amount of white chocolate as that doesn't set as firm as milk or dark (it's the chocolate in that type of fudge which sets the 'fudge'). I hope that makes sense Mandy! Yell if not 🙂 I'd love to hear how you get on with it Mandy,
Angela x
Corina says
Oh Angela this fudge looks amazing! I really love the combination of raspberry and white chocolate and it just looks so pretty! Thanks so much for sharing with #CookOnceEatTwice x
Angela - Only Crumbs Remain says
Thank you Corina 🙂 Raspberry & white chocolate just go together so well don't they. It's amazing how the little white stars and rapsberry pieces elevate the appearance of a simple piece of fudge.
You're welcome Corina, thank you for hosting,
Angela x
Cliona Keane says
This looks absolutely sensational! I'm going to be making homemade Christmas gifts this year (as I've got some time off work beforehand!) so this is definitely going on the list! #CookBlogShare
Angela - Only Crumbs Remain says
Aw thankyou Cliona, I hope you enjoy it as much as we have. I'd love to know how you get on with it.
Angela x
Nico @ yumsome says
White chocolate and raspberry go so well together, don't they? A match made in Heaven! And what a brilliant idea to use raspberry jam too.
Unfortunately, vegan white chocolate is a bit icky* but you've given me a few ideas to make other fudge flavours! Yum!
*Remember those horrible white 'chocolate' mice we used to have as kids? The ones that left a greasy residue on the roof of our mouths? That's what vegan white chocolate is like. At least, it was the last time I had some... which admittedly, was about 10 years ago!
Angela - Only Crumbs Remain says
They certainly do go soooo well together Nico, and the raspberry jam brought a lovely colour definition though much of the flavour came from the freeze dried raspberry pieces. To be honest, as a child, I used to love the white chocolate mice. It probably shows what an unsophisticated pallet I have 😉 When my brother and I were given a few pence to get a pick and mix of penny sweets from the corner shop I'd often include a penny mouse in my bag! I must admit I've never tried vegan white chocolate before, though I have tried milk chocolate and it was OK.
Angela x
Le Coin de Mel says
I absolutely love fudge. It makes the perfect present in an airtight container! Yours is so pretty and I love the idea of marrying white chocolate and raspberry jam! #CookBlogShare
Angela - Only Crumbs Remain says
It really does make a lovely present doesn' it Mel. The white chocolate and respberry jam worked really well together though much of the raspberry flavour came from the freeze dried pieces on top.
Thanks for your lovely comment Mel,
Angela x
Midgie says
Soooo pretty! I do love making fudge and all the different variations of it you can make! I love the idea of adding jam to it!
Angela - Only Crumbs Remain says
Aw thank you Midgie. it's amazing what flavours we can incorporate into fudge isn't it, and the jam really brought a lovely colour definition to it though the flavour of the raspberries really came from the freeze dried pieces.
Thanks for your lovely comment Midgie,
Angela x