There’s something so satisfying about homemade fudge that looks fancy but barely takes any effort – and this white chocolate raspberry fudge is exactly that.

It’s become one of my go-to Christmas food gift ideas because it’s pretty enough for a gift tin but simple enough to whip up on a weeknight when the holiday to-do list is spiralling out of control.

If you’re on the hunt for Christmas fudge recipes that don’t involve babysitting a candy thermometer, this one’s for you. It’s a no bake holiday treat through and through – melt, pour, chill, done.

I love candy recipes like this because they prove chocolate fudge doesn’t have to mean hours in the kitchen.

Whether you’re making a batch for a holiday party, packaging some up as edible gifts, or just want a festive treat in the fridge for guests, this one delivers on flavor and looks without the stress.

If you love Christmas treats, you may also like these chocolate fudge truffles, or these dark chocolate pistachio cookies.

Why You’ll Love This Raspberry Chocolate Fudge Recipe

No bake and low effort: There’s no candy thermometer or oven involved. Just melt, layer, pour, and chill, making it an easy win during the busy holiday season.

Beautiful presentation: The snowflake shaped molds and white chocolate shell make it look like a bakery-worthy treat, even though it comes together with simple ingredients.

Make-ahead and gift-friendly: Since it stores well in the fridge or freezer, it’s perfect for prepping in advance and packaging up as a homemade holiday gift.

chocolate fudge with white chocolate coating.

Fudge Ingredients

To make raspberry chocolate fudge you’ll need the following ingredients. You can find the specific quantities and steps in the recipe card below.

Coconut oil and coconut manna: Give the fudge it’s signature velvety, creamy texture.
Maple syrup: For natural sweetness. You can also use honey.
Peanut butter: For a rich mouthfeel, and to offset the sweetness of the syrup and raspberries. The nutty flavor is not overbearing, but you can substitute almond butter or hazelnut butter if you prefer.
Cocoa powder: For a deep chocolate fudge flavor.
Vanilla and salt
Raspberries: Fresh are best for this recipe as frozen raspberries tend to be a bit watery. Chopped cherries would also be a great option.
White chocolate: The fudge outer shell. I recommend using melting wafers for this recipe as they are less likely to seize when heated. The Ghirardelli coating wafers listed in the recipe card are my favorite.

How To Make White Chocolate Raspberry Fudge

Here’s a quick overview of how to make white chocolate raspberry fudge at home. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.

You will need a medium saucepan, molds, and a microwave proof bowl to get started.

Prepare the fudge: Melt the coconut oil and coconut manna in a saucepan over low heat. Add the remaining fudge ingredients, stir to combine, and then set aside to cool.

adding vanilla to chocolate fudge mixture.

Prepare the outer shell: Place the white melting wafers in a microwave safe bowl. Heat in short bursts in the microwave, 20-30 seconds at a time, stirring in between, until just melted.

Do not over heat, or over stir the chocolate.

Pour a couple of tablespoons of melted chocolate into each mold. The exact amount will depend on the size of your molds.

Swirl around to fully coat all sides of the mold. Set aside for 10-15 minutes for the chocolate to set. A quick blast in the fridge can speed up the process.

melted white chocolate in snowflake star shaped molds.

Fill the molds: Place a few raspberries into each mold, then use a spoon or icecream scoop to layer the fudge mixture over the top.

fresh raspberries in white chocolate molds.

Ensure the fudge mixture reaches into all corners of the mold and all the way to the top of each mold.

Refrigerate for at least 2 hours, or overnight, until firm.

chocolate mixture poured into star shaped molds.

When ready to serve, remove the white chocolate raspberry fudge from the fridge, carefully un-mold each piece and enjoy!

Recipe Tips For Success

White chocolate thickness: Don’t make the white chocolate outer shell thin on the bottom of the mold. The chocolate is not tempered, and it will be difficult to unmold in one piece if too fragile.

Chill time required: The fudge needs this time in the fridge to firm up properly, so avoid rushing this step or trying to unmold it early.

Unmold when cold: The fudge will release more easily from the mold when it is straight out of the fridge, and cold. If it won’t release, try placing it in the freezer for 15 minutes or so, and try again.

How To Serve Christmas Fudge

Here are three ways to serve this white chocolate raspberry fudge this holiday season:

As a holiday gift: Package a few pieces in a small tin, box, or cellophane bag tied with ribbon for an easy, homemade Christmas food gift that feels thoughtful without much extra effort.
Add to a festive dessert platter: Arrange the snowflake-shaped fudge alongside other holiday treats like these christmas tree cookies, for a beautiful, varied spread at parties.
With coffee: A piece of this fudge would pair nicely alongside this eggnog coffee, an iced sugar cookie latte, or a hot mug of gingerbread coffee.

white chocolate raspberry fudge lined up.

How To Store Homemade Fudge

Store: Place this holiday fudge in an airtight container and store in the fridge for up to 3 days.

Freeze: Once chilled, un-mold the fudge and place in an airtight container in the freezer for up to 3 months.

Thaw: Transfer frozen fudge to the fridge (leave in the container) and thaw overnight before serving.

More Festive Treats To Try

Loved this recipe? Please consider leaving a star rating and let me know how it went in the comments below.