This Raspberry Ripple Fudge is absolutely AMAZING! IT is made using just 5 Ingredients. Delicious White Chocolate Fudge with Raspberry Swirls.
A Bit of Background
I have been so excited to share this recipe with you. I haven’t been completely honest with you I am not just addicted to sprinkles, I am also completely addicted to white chocolate. It is my favourite chocolate, and I eat it as often as I can.
The reason I bring this up is because this recipe is mainly white chocolate. I decided to make this recipe after having raspberry ripple ice cream and I thought why not make it into fudge. I done a quick google and Pinterest search and found that there weren’t many raspberry ripple fudges and that most of the raspberry ripple fudges were more all raspberry fudges than raspberry ripple.
If you haven’t had raspberry ripple ice cream before you will have no idea what I am talking about. Raspberry Ripple ice cream is basically vanilla ice cream that has a ripple of raspberry through it. Which is exactly what I have done with this fudge.
To Make the Fudge
I melted white chocolate in a saucepan with condensed milk and vanilla extract. Once it was fudgy I put it into a 20cm square tin and then rippled raspberry jam through it and voila raspberry ripple fudge.
In this recipe, I used a 20cm square tin which is slightly smaller than the tin I used when making my Vegan Brownies. You can use either or a different sized cake tin if you want.
If you use a different sized tin if it’s bigger then your fudge might not be as thick as mine. If you use a larger tin then it will be thicker.
I love this recipe because it is super simple and so easy to make. Once you have rippled your raspberry through the fudge put it into the fridge overnight and in the morning you have the perfect treat.
I cut the fudge into 20 bars but they were quite big you can definitely make them smaller if you want and you could get 25-30 bars out of this mix.
Condensed Milk – I used Carnations for this recipe.
White Chocolate – I used a Supermarket own brand
Vanilla Extract – I used Neilson Massey
Icing Sugar – I used Silver Spoon as I find it the right consistency and not too lumpy compared with other brands.
Raspberry Jam – I used a supermarket own brand.
Pin it For Later!
Raspberry Ripple Fudge
For the Fudge
- 500 g White Chocolate
- 397 g Condensed Milk
- 2 tsp Vanilla Extract
- 75 g Icing Sugar
- 100 g Raspberry Jam
To Make the Fudge
- Line a 20cm square cake tin with greaseproof paper and leave to one side.
- Place your white chocolate, condensed milk and vanilla in a saucepan over a medium heat and stir until the chocolate has completely melted. It should be super thick and gloopy.
- Remove from the heat and add in the icing sugar. Stir this in until all the icing sugar has been combined.
- In a separate bowl, measure out the raspberry jam and them place in the microwave for 20 seconds. Depending on your microwave it might take slightly less time or slightly longer. What I would suggest is checking it after 10 seconds. The jam should be softer and runnier.
- Put your fudge into your prepared tin and spread evenly.
- Spoon the jam over the top of the fudge and then using a fork swirl the mixture so the raspberry jam is rippled through the fudge, you don’t want to mix it in.
- Put the fudge in the fridge for 5-6 hours preferably overnight for it to set.
- Once the fudge has set you can cut it into your desired amount of pieces.
If you do have any questions about this Raspberry Ripple Fudge recipe or any other recipes on my blog you can contact me either by the Facebook message symbol in the bottom right corner of your screen. You can also send me a DM on social media or an email. You can find all my details on the right-hand side of this page.