Microwave Raspberry Fudge is a creamy, dreamy treat that’s as easy as it is indulgent. Made with smooth white chocolate and sweetened condensed milk, it melts into a rich, velvety base in just minutes.

A swirl of raspberry jam adds a pop of fruity brightness and a gorgeous marbled look.

This recipe yields about 36 pieces of decadent fudge.

You can drizzle melted chocolate over the top for a polished, elegant finish—or leave it as is for a rustic, homemade charm.

The texture is soft yet firm, with a melt-in-your-mouth creaminess.

Every bite delivers a combination of silky fudge and berry goodness.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before starting to cook Microwave Raspberry Fudge you can line an 8 x 8 inch baking pan with a parchment paper sling.

Then I measured out the correct amount of white chocolate and added in some sweetened condensed milk to a microwave safe container.

Then I placed the large Pyrex measuring cup in the microwave. I melted the contents on high for 1 1/2 minutes.

After 1 1/2 minutes I removed the mixture and gave a good stir before returning it to the microwave for another minute or until the chocolate chips were melted.

Once the chocolate was melted I stirred in some vanilla extract and a bit of salt.

Next I scraped the fudge into the prepared pan.  

Then I dolloped some raspberry jam on top of the hot melted chocolate.

Using a knife I pulled the raspberry jam through the fudge repeatedly until only a bit remained on the top.

I put the pan in the fridge to set for a couple of hours.

Once the fudge was hard I used the parchment paper sling to lift the fudge out of the pan. 

Then I used a sharp knife to cut it into squares.

At this time if you wish you can put some semi sweet chocolate chips and some coconut oil into a microwave safe dish.

Then place the chocolate in the microwave for a few seconds at a time to melt.  Stir at intervals.

Once the chocolate has melted you can use a fork to drizzle the chocolate over top of the hardened fudge.

Allow the chocolate to set and then use a sharp knife to cut the fudge into squares.

Microwave Raspberry Fudge is simple enough for beginner candy-makers and doesn’t require a candy thermometer or stove.

The tangy jam contrasts beautifully with the sweetness of the white chocolate, creating a balanced, irresistible bite.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Microwave Recipes For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Microwave Raspberry Fudge:

• 1 1/2 pounds premium white chocolate
• 14oz sweetened condensed milk
• 1/8 tsp salt
• 1 1/2 tsp vanilla extract
• 1/2 cup raspberry jam
• optional: 1/3 cup semi-sweet chocolate chips
  • • 2 tbsp coconut oil

How to Make Microwave Raspberry Fudge:

1. Line an 8 x 8 inch baking pan with a parchment paper sling.
2. Put the white chocolate in a large microwaveable bowl.
3. Add the sweetened condensed milk.
4. Place in the microwave and heat on high for 1 1/2 minutes.
5. Remove from microwave and stir contents.
6. Return to microwave and continue heating for 1 minute or until chocolate is melted.
7. Stir in the vanilla extract and salt.
8. Scrape into the prepared pan. 
9. Dollop with the raspberry jam.  Use a knife to drag the jam through the hot fudge.
10. Place in fridge to set.  About 2 hours.
11. Use the parchment paper to left the fudge out of the pan.
12. If drizzling with chocolate, melt the chips with the coconut oil in the microwave and use a fork to drizzle over top of the fudge.  Allow to harden.
13. Cut into squares.
14. Serve and enjoy!

FAQS:

How do I store microwave raspberry fudge?

• Microwave raspberry fudge should be stored in an airtight container to keep it fresh and prevent it from drying out.

  • At room temperature: Store it in a cool, dry place for up to 1 week. Keep it away from direct sunlight or heat.

  • In the fridge: For longer storage, refrigerate it for up to 2 to 3 weeks. Just let it sit at room temp for a few minutes before serving to soften slightly.

  • In the freezer: You can freeze it for up to 3 months. Wrap the fudge tightly in plastic wrap, then place it in a freezer-safe container or zip-top bag. Thaw in the fridge or at room temperature when ready to enjoy.

  Always layer with parchment or wax paper if stacking to prevent the pieces from sticking together.