Description
This luscious Strawberry Fudge features a smooth, creamy texture infused with vibrant strawberry flavor and a beautiful swirl design. Made with white baking chips, marshmallow fluff, and a perfect blend of butter and cream, this delightful treat is ideal for special occasions or a sweet indulgence at home.
Ingredients
Scale
Flavor & Color
- 2 teaspoons strawberry extract (Watkins recommended)
- ½ teaspoon red food color gel
Dairy & Cream
- ¾ cup salted sweet cream butter
- ½ cup half and half
- ⅓ cup heavy cream
- 1 teaspoon clear vanilla flavoring
- 7 ounces marshmallow fluff (1 container)
Sweeteners & Mix-ins
- 3 cups + 2 tablespoons granulated sugar
- 1¾ cups good quality white baking chips (Ghirardelli recommended)
Instructions
- Prepare Baking Dish: Line a 9×9-inch baking dish with parchment paper, making sure the parchment extends up all four sides to allow easy removal later. Set aside.
- Mix Flavor and Color: In a small glass bowl, combine the strawberry extract and red food color gel. Stir well to blend and prevent staining from the color.
- Melt Butter and Creams: In a heavy-bottomed 3 to 4-quart saucepan over medium heat, combine the butter, half and half, heavy cream, and clear vanilla flavoring. Stir continuously until the butter melts completely.
- Add Sugar & Simmer: Incorporate the sugar into the saucepan mixture, stirring constantly as it heats to a simmer over approximately 6-7 minutes. Continue stirring and allow the mixture to simmer gently for an additional 3 minutes, then remove from heat.
- Melt White Chips: Add the white baking chips to the hot mixture. Cover the saucepan and let rest for 3-4 minutes, then stir thoroughly until the chips are fully melted and incorporated.
- Add Marshmallow Fluff: Stir in the marshmallow fluff until the fudge mixture is smooth and well combined.
- Pour Base Fudge: Pour about three-quarters of the fudge mixture into the prepared baking dish.
- Color Remaining Fudge: Stir the strawberry extract and red food color gel mixture into the remaining fudge in the saucepan until the color is uniformly blended.
- Create Swirl Pattern: Spoon dollops of the red-colored fudge over the base fudge in the baking dish. Using a kitchen knife, swirl the red fudge gently to create an attractive marbled pattern. Let the fudge sit at room temperature for 30 minutes.
- Chill & Set: Transfer the fudge to the refrigerator and chill for at least 4 hours until fully set.
- Slice & Store: Once set, carefully lift the fudge from the dish using the parchment paper. Using a sharp knife, cut the fudge into 5 by 5 slices, yielding 25 pieces. Keep refrigerated until ready to serve.
Notes
- Storage: Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: The unsliced fudge can be frozen for up to 2 months. Pre-slicing before freezing is possible; separate pieces with wax paper and wrap tightly in plastic wrap.
- Baking Dish Lining: Ensure parchment paper covers all sides of the dish for easy removal.
- Color Mixing Bowl: Use a glass, small red, or disposable bowl to avoid staining when mixing food coloring.
- Color Intensity: Reduce red food color gel to ¼ teaspoon or 4-6 drops for a lighter shade.
- Cooling Tips: On cooler days, letting fudge cool overnight on the countertop before refrigerating is fine, but refrigeration is recommended to extend freshness.
Nutrition
- Serving Size: 1 piece (approx. 34g)
- Calories: 150
- Sugar: 22g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
