Description

This Strawberry Fudge recipe combines creamy white chocolate fudge with a delightful strawberry swirl, creating a visually appealing and deliciously rich treat. The smooth vanilla-infused white chocolate base contrasts beautifully with the vibrant strawberry-flavored swirl, making for a perfect homemade confection that sets overnight and slices into perfect bite-sized squares.

Ingredients

Scale

Fudge Base

3 cups sugar
3/4 cup unsalted butter (softened)
2/3 cup half and half
12 ounces white chocolate chips
7 ounces marshmallow cream
1 1/2 teaspoon vanilla extract

Strawberry Swirl

2 teaspoons strawberry extract
1 teaspoon red gel food coloring

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Instructions

Prepare the Strawberry Mixture: In a small bowl, combine the red gel food coloring and strawberry extract, whisking them together until fully blended to create the vibrant strawberry swirl color.
Line the Pan: Line a 9-inch square baking pan with parchment paper to prevent sticking and set it aside for pouring the fudge later.
Combine Ingredients: In a 3-quart saucepan, combine sugar, softened unsalted butter, and half and half over medium heat, stirring gently to combine the ingredients before bringing them to a boil.
Boil the Mixture: Once the mixture reaches a boil, stir constantly with a spatula and continue cooking for 3 to 4 minutes to dissolve the sugar and begin the fudge base.
Add Chocolate Chips: Remove the pan from heat, immediately add white chocolate chips, and cover the pot. Let the mixture sit for 2 minutes to allow the chocolate to soften.
Mix until Smooth: Whisk the mixture until smooth and fully melted. Then, fold in the marshmallow cream and vanilla extract until the fudge base is silky and consistent.
Divide the Fudge: Pour half of the white fudge into the prepared pan. Take the remaining half and stir in the prepared red gel and strawberry extract mixture to create the strawberry-flavored fudge.
Create Swirl Effect: Drop spoonfuls of the strawberry fudge over the white fudge in the pan, then gently swirl the two colors together using a butterknife for a marbled effect.
Set the Fudge: Allow the fudge to cool completely by leaving it overnight at room temperature before cutting into 1-inch squares for serving.

Notes

Using parchment paper helps lift the fudge out easily after it sets.
Ensure constant stirring during the boil to prevent burning or crystallization.
For a firmer fudge, you may refrigerate after cooling to room temperature.
You can substitute half and half with whole milk or cream for different textures.
Store fudge in an airtight container at room temperature for up to one week.