Line an 8×8 inch baking dish with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper or foil with cooking spray.
In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
Microwave the mixture in 30-second intervals, stirring well after each interval, until the chocolate is melted and the mixture is smooth and creamy.
Stir in the raspberry jam or preserves until well combined.
Fold in the chopped pistachios, vanilla extract, and a pinch of salt until evenly distributed throughout the mixture.
Pour the fudge mixture into the prepared baking dish, spreading it out into an even layer with a spatula.
Optional: Sprinkle additional chopped pistachios on top of the fudge for decoration.
Refrigerate the fudge for at least 2-3 hours, or until firm and set.
Once set, use the parchment paper or foil overhang to lift the fudge out of the baking dish. Transfer it to a cutting board and cut into squares.
Serve the raspberry pistachio fudge chilled as a delicious dessert or sweet snack.
Enjoy the harmony of tangy raspberries and rich pistachios in this homemade fudge! It’s sure to be a hit with family and friends.
