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5 from 2 votes

Raspberry & White Chocolate Fudge

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.
Prep Time5 mins
Cook Time40 mins
Course: candy, Dessert
Cuisine: International
Keyword: foodie gift, traditional fudge
Servings: 49
Author: Angela Entwistle


  • large heavy based pan which holds a volume of at least 3l (5pts)
  • sugar thermometer
  • 20cm (8in) square cake tin
  • baking parchment


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


  • 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!


Cook's tips
Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself.
When heating the mixture and waiting for it to reach 116℃ / 241℉ it will feel as though the temperature is stuck at around 104℃ / 220℉ for ages, but it will eventually move and will then increase fairly rapidly.
To store
Store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge.
For the best flavour remove it from the fridge about one hour before sharing.