White Chocolate Raspberry Fudge

This one is sinful.  As in, it's a sin to eat the whole pan, but you don't care 'cuz it's that good.  :) This was our neighbor gift this year - lots of requests for the recipe - so here you go!  (Adapted from At Second Street's Cashew Fudge.)

4 1/2 Cups of sugar
1 12 oz. can evaporated milk
2 cubes of butter
2-1/2 12 oz. bags of white chocolate chips
7 oz. jar of marshmallow cream
2 t. good vanilla
1 t. raspberry flavoring
red food coloring

*In a mixer (works best in KitchenAid), put 1 cube butter, chocolate chips, marshmallow cream, and vanilla. Let sit.

*Combine sugar, can of milk, and 1 cube butter in a tall pot.  On med-high heat, bring to a boil. Boil for 10 minutes while stirring continuously.

*Pour hot syrup over ingredients in mixer bowl.  (Don't scrape the pan, just let as much pour out as you can...scraping can make your fudge grainy) Mix on medium until all ingredients are incorporated, and the fudge has a dull sheen. 

*Working quickly, transfer 2/3 of the fudge to a buttered 9x13 pan. Spread evenly.  Add the raspberry flavoring and 1-2 drops red food color to the remaining fudge - mix, and spread evenly over white layer of fudge.

*Refrigerate until set - about an hour or two.  Cut into 1 inch squares - just enough for a rich treat!  Store in airtight container.


  1. Sounds yummy! I assume you mean the 1/2cup cubes of butter? I buy mine at Costco so I just want to be sure I am measuring the correct amount.

  2. Yes Lisa - the 1/2 cup cubes. Happy fudge making!


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