You know it won't be long until the holidays are here. I know. I just said that aloud. And while I love shopping and finding the perfect gift for family and friends, it's the baking I love most. The cookies. The breads. The special family recipes. And of course, the candy!
I've said it numerous times, but I'll say it again. Fudge is not just for holidays. It's great all year. I'm just sayin'.
That being said, it's great for the holidays too! There is something about a plate of creamy fudge on the dessert table that brings a smile to my face! Whether it's a pumpkin fudge for fall, or a peppermint fudge for Christmas, they all are wonderful in my book!
This recipe starts with my basic white chocolate base. You can use this base and make many different recipes! Add in so many fun ingredients and you've got your own flavor. Want Snickers in it, or Twix bars? Just chop up the candy and fold it in! For today's recipe, I swirled in some raspberry jam into this basic white chocolate base.
Oh my gosh guys. The soft texture it gives to the fudge when you take a bite is just perfect. I'm thinking you can pretty much use any type of preserve, just pick your favorite flavor! Change it up for the holiday. Of course I'm thinking some lemon curd would be lovely too! But, this recipe is FOR YOU, so YOU pick how to customize the topping.
To mix in the preserves, you can pour your fudge into the prepared pan then swirl in the preserves. Or, like I did, leave about 1 cup of the fudge in the bowl after pouring it into the pan, swirl the preserves into this fudge, then pour it all over the top. Oh my gosh. So good!
How will YOU top this fudge?
White Chocolate Raspberry Swirl Fudge Recipe
Ingredients
- 2 cups granulated sugar
- 3/4 cup unsalted butter
- pinch of salt
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 11 ounces white chocolate chips, 1 bag
- 1 jar marshmallow cream, 7 ounces
- 1/2 cup raspberry jam
Directions
- Line an 8-inch square baking dish with parchment paper. Set aside.
- In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat.
- Bring to a rolling boil while stirring constantly.
- Set timer and boil for a full FOUR minutes (keep stirring).
- Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl.
- Pour boiling butter mixture over morsels.
- Turn electric mixer on medium and combine until white chocolate is melted and smooth.
- At this point you can either pour this mixture into your prepared pan. Top with the raspberry preserves and swirl it in with a knife, working quickly.
- Or you can pour all but about 1 cup of fudge into the pan. To the remaining fudge, add the raspberry preserves and combine quickly, pour over fudge in pan.
- Refrigerate for 3 hours.
- Cut into bites and serve.
- Store in an airtight container in refrigerator up to two weeks.
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