This 3 ingredient raspberry fudge uses your microwave for an easier cooking method. It’s perfect for Valentine’s Day, Easter, or even the holidays so decorate it any way you like!
Line an 8x8 or 9x9 pan with parchment paper or nonstick foil
In a microwave safe bowl, combine the white chocolate chips and sweetened condensed milk
3 Cups white chocolate chips, 14 Ounce can sweetened condensed milk
Microwave on high in 1 minute increments, stirring after each, until the chocolate is melted and smooth, and the mixture reaches 235°F. If it does not get hot enough, it will not set, and you’ll have a pan of sugar goo. It takes me about 5 minutes total in a 1000W microwave, but this will vary based on how many times you check it, your wattage, and your bowl size
Fold in the raspberry jam (I recommend heating it for about 30 seconds to make it more liquid and easier to mix). I don’t mix it in completely, so that it leaves some natural streaking and marbling in the chocolate (but you don’t have to do this). You could also swirl it over the top of the fudge if preferred. If you want to add food coloring or mix-ins, stir them in here.
¼ Cup seedless raspberry jam
Pour into the prepared pan and smooth out evenly
Add sprinkles, swirl in candy melts, or other decorations if desired while the mixture is still warm
Decorations as desired
Refrigerate until fudge is completely set and firm to the touch, at least 4 hours (though overnight is even better)
Cut into pieces and serve
Notes
You can use any type of chocolate chips for this instead of white chocolate chips. I think semisweet and dark chocolate go well too, but note that the color will turn out brown instead. I use the white chocolate mostly to produce the light pink color final result!
Instead of raspberry jam, you can use 2 tsp of raspberry extract or ¼ cup of raspberry liquor (such as Chambord) for an adult version! Depending on the brand and type of flavoring you use, you may want to have red food coloring available to adjust the color (assuming you want it pink).
The extract delivers the strongest (but also the most phony) flavor. I do not recommend adding more than ¼ cup of preserves or liquor to add more flavor, as the fudge will get too soft and not set properly
Decorations are optional and can be adjusted to the occasion! Add a few drops of food coloring into the fudge itself, drizzle colored candy melt over the top, or add seasonal sprinkles for a fun twist!
You can add mix-ins if you like, such as chopped nuts, fresh raspberry pieces, dried raspberries, or chocolate coated raspberries for different twists. Fold them into the mixture after cooking, but before pouring into the pan to set
Use a sharp knife and run it under hot water before cutting your fudge to make the edges cleaner
I developed this recipe using a 1000W microwave. If you have a higher wattage, your cooking time may be less, and a lower wattage may take you more time
To check the temperature, use a candy thermometer, meat thermometer, or any similar kitchen thermometer that goes up to at least 250°F. If you don’t have one, the mixture should come to a rolling boil (meaning it bubbles across the entire top surface) for around 3 minutes (but a thermometer gives a much more accurate result)!
Store raspberry fudge in the refrigerator for best results. It usually keeps well for at least 1 week
You can cut your fudge into any size cubes you like for serving. Typically 1-2” squares are normal for fudge, and the quantity of squares this recipe makes will vary based on the size you choose (and the size of your pan)
Exact nutritional values will vary based on brand and flavor of ingredients, any decorations added, size of pieces, and quantity consumed, so please consider this a guideline only