Strawberry Fudge

With just the right amount of sweetness, this deliciously creamy strawberry fudge has a softness that melts in your mouth for a truly delightful experience.

Prep Time5

Cook Time10

Chill/Rest Time4 30

Total Time4 45

Course: Dessert

Cuisine: American

Keyword: Strawberry Fudge Recipe

Servings:

Calories: 260kcal

Ingredients

2 teaspoons strawberry extract, I used Watkins
½ teaspoon red food color 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 good quality white baking chips, I used Ghirardelli
7 ounces marshmallow fluff

Instructions

Line a 9x9-inch baking dish with parchment paper, making sure the parchment paper goes up all 4 sides of the baking dish. Set it aside.
Add the strawberry extract and red food color gel to a small glass bowl. (A glass bowl will not stain. You can also use a small red bowl or a disposable bowl) Stir to combine. Set it aside.
Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter is melted.
Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6 to 7 minutes. Keep stirring and allow the mixture to simmer for another 3 minutes. Remove from the heat.
Add in the white baking chips. Cover the saucepan and let the mixture rest for 3 to 4 minutes. Stir until the white baking chips are melted.
Add the marshmallow fluff and stir until completely incorporated.
Pour ¾ of the fudge into the prepared baking dish.
Stir in the red food gel and strawberry extract mixture into the remaining fudge. Continue stirring until the color is uniform.
Dollop the red food color fudge mixture on top of the base fudge. Use a kitchen knife to swirl the red food color mixture around the fudge. You want a swirl pattern over the fudge. Allow the fudge to sit at room temperature for 30 minutes before chilling in the refrigerator for at least 4 hours. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a large sharp knife to cut the fudge into 5 slices x 5 slices, giving you 25 pieces of fudge. Keep refrigerated until ready to serve.

Notes

The parchment paper makes cleaning up a snap and makes it much easier to remove the yummy fudge from your pan when it’s time to slice into squares.
For a lighter shade of fudge, you can reduce the red food color gel to ¼ teaspoon or 4 to 6 drops.
Score the top of the fudge with a sharp knife before chilling to make cutting easier.
If your kitchen is cooler, you can allow this easy treat to rest overnight on the countertop. I still recommend keeping the leftover fudge in the refrigerator. This will extend the life of the fudge.
You can cut your strawberry white chocolate fudge before freezing. You will need to separate the fudge with waxed paper and wrap the fudge tightly in plastic wrap.

Nutrition