White Chocolate Raspberry Swirl Fudge

For many people, the idea of making your own fudge seems as likely and possible as building your own time travel machine. But those people don't know how easy making fudge can be.

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Traditionally, making fudge required extensive knowledge of sugar temperature stages, owning a candy thermometer and having a lot of patience, but none of this is necessary in today’s world thanks to the existence of marshmallow crème – most commonly known as Fluff.

A large slab of white chocolate raspberry fudge with parchment paper on a black marble.

Marshmallow creme takes all the guess work and candy-making stress out of the process because it’s already a candy, of sorts. So all that is left to do is to decide what flavor fudge you want and mix the ingredients together.

Because there are very few ingredients in this recipe (and if you’ve read any of my recipes or watched any of my videos, you know what I’m going to say next…), it’s really important that those ingredients be of the highest quality. You won’t be able to mask any flavors when there are few ingredients, so make sure your ingredients are delicious all by themselves.

White chocolate raspberry fudge on black marble with some squares already cut.

This recipe for fudge involves two flavors and a swirl. That is very easy to do and you can use whatever flavor you like – just substitute a different jam or preserve for the raspberry. I’ve also included some nuts on top and inside the fudge for a contrasting texture and color. It felt fun and Christmas-y to have a green nut to go with the red raspberry, making these pretty on a holiday tray, so I chose pistachios this time. That, however, could change completely based on your mood (or what is in your cabinet). Have some fun with this. It’s your fudge!

Squares of white chocolate raspberry fudge on black marble with fresh raspberries.

For a video recipe for basic chocolate fudge, click here.

White Chocolate Raspberry Swirl Fudge with Pistachios

  • Prep Time: 10 m
  • Cook Time: 5 m
  • Total Time: 15 m
  • Servings:
    3 to 4 dozen


  • cup seedless raspberry preserves
  • cups sugar
  • 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
  • ¾ cup salted and roasted pistachios roughly chopped, divided


  1. Butter an 8-inch square baking pan and then line it with parchment paper, letting the ends of the parchment paper drape over two opposite sides of the pan. Butter the parchment paper as well.
  2. Whisk the raspberry preserves in a small bowl to loosen it and then transfer it to a zipper sealable plastic bag. Set it aside.
  3. Combine the sugar, evaporated milk, butter, marshmallow cream and salt in a medium saucepan and bring the mixture to a boil. Cook for 5 minutes, stirring regularly.
  4. Remove the pan from the heat and stir in the white chocolate chips. Stir until the chocolate has melted and then stir in the vanilla extract and half of the pistachios.
  5. Pour the mixture into the prepared baking pan and smooth it out using a flat spatula or by banging the pan on the counter. Cut off a small corner of the zip-lock bag with the raspberry preserves. Drizzle thin lines of the raspberry preserves across the fudge and then run a knife or skewer through the lines to swirl the raspberry into the fudge. Sprinkle the fudge with the remaining chopped pistachio nuts, pushing them gently into the fudge with the back of a spatula. Let the fudge cool at room temperature.
  6. When ready to enjoy, cut the fudge into squares and serve. Store in an airtight container.
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Comments (17)Post a Reply

  1. 5 stars
    The White Chocolate Raspberry Swirl Fudge is delicious. I will definitely be making this fudge every Christmas from now on. Thanks Meredith!

  2. 5 stars
    Creamy fudge, tart raspberry and salty crunch pistachios are a trifecta. We got rave reviews over this easy to make fudge. The white chocolate fudge is so decadent and could be a great base for any number of flavor profiles but I don’t think I will mess with perfection.

  3. I made these for Father’s Day, my son in law loves fudge as does my granddaughter. My husband dislikes fudge, white chocolate and raspberries. Well…..after one forced taste he was the happiest person! Loved it! This will be a special occasion treat for sure!

  4. 5 stars
    Made this for a group of friends at our local eatery. Everyone loved it. The combination of pistachio and raspberry is outstanding. Very easy to make and festive. 🎄🎄

  5. 5 stars
    SO GOOD! This tastes so good! The salty pistachios and tart raspberry preserves help offset the sometimes-too-sweetness of the fudge. This really makes a beautiful Xmas tray too. I made homemade marshmallow cream a few days before and I only found raspberry preserves with seeds(which my husband hates to get in his teeth) so I pushed them through a strainer. My only problem was it started scorching on the bottom while I was cooking so I turned the heat down and kept stirring. Since it probably didn’t get to the needed temperature, it didn’t want to set up. It is just a little too soft to cut into cubes so we are just keeping it in the fridge and scooping it onto a little plate. This really is delicious and I can’t wait to make it again. Following your directions a little more carefully! Thank you again—ANOTHER WINNER!

  6. 5 stars
    Made this for the second time. Cooked for a full five minutes, stirring constantly and it set up perfectly this time (see my earlier post). They only had the generic store brand of white chocolate chips so the taste was not as good as the first fudge I made using Gharradelli. Also, try the peanut butter fudge recipe from Bluejeanchef, delicious.

  7. 5 stars
    As mentioned in above comment, the fudge did not want to set up completely. Made this for a neighbor who helps with so many things around the house. Gave dish to him and told him to either put in fridge or freezer and let it set up. Guess he could not wait and tried it, said it was delicious and he loves raspberries and chocolate quite a bit. Said he put into freezer and have not heard anything more about it setting up or not. Next venture is the peanut butter fudge with roasted peanuts.

  8. This White Chocolate Raspberry Swirl Fudge is so good! Easy to make, rich, and beautiful. I will definitely make this again and adain.

  9. I haven’t made this yet but plan to make it for the holidays. Can anyone tell me how far in advance it can be made? Thanks.

  10. Have done this recipe last Christmas. It was a great hit. Doing it again this year. Found even some seedless raspberry jam. What a taste. Really delicious. Thanks for sharing.

  11. This recipe was quite easy to make and looked delightful. It was very popular with my guests. My only issue was that it was very, very sweet! I would like to try making it again with almost no sugar since the chips and marshmallow already have plenty of sugar.

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