Spray an 8 or 9-inch square pan with baking spray and line it with parchment paper.

In a large microwave-safe bowl, combine the dark chocolate chips and sweetened condensed milk.

Heat in the microwave on high power in 30-second intervals, stirring between each time until smooth.

Once melted, stir in raspberry jam, vanilla extract, and salt until evenly combined.

Set aside 1/3 cup of white chocolate chips and add the remaining to the warm chocolate mixture.

Spoon the fudge mixture into the prepared pan and refrigerate until firm.

In a separate bowl, combine reserved white chocolate chips with coconut oil or shortening and melt using 30-second intervals until smooth.

Stir in raspberry extract or liqueur and pink food coloring until desired hue is achieved.

Drizzle this mixture over the top of the chilled fudge and let set for another 15 minutes.

Remove the fudge from the pan and cut into small squares.