Line an 8x8 inch pan with aluminum foil or parchment paper.

In a medium saucepan, combine white chocolate chips and sweetened condensed milk over medium-low heat until completely melted, stirring frequently.

Remove from heat and stir in vanilla extract.

Pour fudge mixture into the prepared pan and spread evenly.

Drop teaspoonfuls of raspberry preserves over the fudge and use a knife to swirl it throughout.

Refrigerate for at least 2 hours or until set before cutting into pieces.