White Chocolate Raspberry Fudge


White Chocolate Raspberry Fudge

Primary Media

White gift box with white chocolate fudge swirled with raspberries

User Rating

4.11 out of 5 stars
Rate it:
111 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 24
    2 c. Kraft Jet-Puffed marshmallows
    1 c. Hy-Vee granulated sugar
    ½ c. heavy cream
    3 tbsp. Hy-Vee unsalted butter
    ½ tsp. Hy-Vee salt
    1 ¾ c. Hy-Vee creamy white baking chips
    2 tbsp. seedless raspberry preserves
    ½ tsp. Hy-Vee pure vanilla extract


    1. Coat a 1-1/2-quart loaf pan with cooking spray. Set aside.
    2. Combine marshmallows, sugar, cream, butter and salt in a medium saucepan. Cook over medium heat, stirring, until butter and marshmallows are almost melted, about 5 to 6 minutes.
    3. Bring mixture to a boil and cook an additional 5 minutes, stirring occasionally.
    4. Meanwhile, combine 1/4 cup chips and raspberry preserves. Microwave 15 to 20 seconds, stirring until smooth. Set aside.
    5. Remove marshmallow mixture from heat and add remaining 1-1/2 cups chips and vanilla to saucepan. Stir until chocolate is melted and combined.
    6. Pour fudge mixture into prepared pan. Spread prepared raspberry mixture over fudge mixture and swirl.
    7. Cool fudge in pan, at room temperature, for 3 hours. Fudge can be stored in airtight container for 10 days.

    Nutrition facts


    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 10mg
    • Sodium: 80mg
    • Total Carbohydrates: 26g
    • Protein: 0g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Holiday 2007.