Description
Creamy white chocolate fudge swirled with sweet strawberry flavor and color
Ingredients
- 2 teaspoons strawberry extract
- ½ teaspoon red food coloring gel
- ¾ cup salted sweet cream butter
- ½ cup half and half
- ⅓ cup heavy cream
- 1 teaspoon clear vanilla flavoring
- 3 cups granulated sugar
- 2 tablespoons granulated sugar
- 1¾ cups white baking chips (white chocolate chips)
- 7 ounces marshmallow fluff
Instructions
- Line a 9×9‑inch baking dish with parchment paper, ensuring the paper goes up all 4 sides. Set aside.
- In a small glass bowl, combine the strawberry extract and red food color gel. Stir and set aside.
- In a heavy‑bottomed saucepan over medium heat, add the butter, half and half, heavy cream, and clear vanilla flavoring. Stir continuously until the butter is melted.
- Add the sugar and stir constantly until mixture comes to a simmer (≈ 6‑7 minutes). Continue simmering for another 3 minutes. Remove from heat.
- Add white baking chips. Cover the saucepan and let rest for 3‑4 minutes. Then stir until the chips are melted.
- Add marshmallow fluff and stir until fully incorporated.
- Pour about ¾ of this fudge mixture into the prepared pan.
- Stir the reserved red food gel & strawberry extract mixture into the remaining fudge until uniform in color.
- Dollop the colored fudge mixture on top of the base fudge in the pan. Use a knife to swirl the colored fudge around the top.
- Let the fudge sit at room temperature for about 30 minutes, then chill in refrigerator for at least 4 hours.
- When set, lift the fudge from the pan using parchment paper. Cut into 5 by 5 grid to make 25 squares.
- Keep refrigerated until serving.
Notes
- Parchment paper makes cleanup easier and makes lifting the fudge out simpler.
- For a lighter shade of pink/red, reduce red food coloring gel to ¼ teaspoon or ~4‑6 drops.
- Score the top lightly with a sharp knife before chilling to facilitate cleaner cuts.
- If kitchen is cool, let fudge rest overnight at room temperature before refrigerating to extend life and avoid hardness.
- You can freeze unsliced fudge; wrap it first with wax paper, then plastic wrap. Thaw overnight in fridge before slicing.
Nutrition
- Calories: 260 kcal
- Sugar: 35 g
- Sodium: 49 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: Approximately 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 21 mg
