Making Quick White Chocolate Raspberry Fudge is straightforward. Just follow these easy steps:

1. Prepare Your Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. Melt Chocolate: In a medium saucepan, combine white chocolate chips and sweetened condensed milk. Heat over low-medium heat, stirring until melted and smooth.
3. Add Flavor: Remove from heat and stir in the vanilla extract until well combined.
4. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them too much.
5. Pour Mixture: Pour the fudge mixture into your prepared baking dish, using a spatula to spread it evenly.
6. Chill: Refrigerate the fudge for at least 30 minutes, or until it is set.
7. Cut and Serve: Once firm, lift the fudge out of the pan using the parchment overhang. Cut into squares and if desired, dust with powdered sugar before serving.
8. Store Leftovers: Keep any leftover fudge in an airtight container in the refrigerator for up to two weeks.

These easy steps will guide you in creating your Quick White Chocolate Raspberry Fudge with minimal hassle!