Description
This luscious Strawberry Fudge recipe combines creamy white baking chips with rich butter, cream, and marshmallow fluff, infused with real strawberry extract for a vibrant flavor and beautiful swirl. Finished with a striking red swirl pattern and smooth texture, this homemade fudge is a perfect sweet treat for any occasion.
Ingredients
Scale
Flavoring and Color
- 2 teaspoons strawberry extract (Watkins recommended)
- ½ teaspoon red food color gel
Dairy and Cream
- ¾ cup salted sweet cream butter
- ½ cup half and half
- ⅓ cup heavy cream
- 1 teaspoon clear vanilla flavoring
Sweets and Add-ins
- 3 cups + 2 tablespoons granulated sugar
- 1¾ cups good quality white baking chips (Ghirardelli recommended)
- 7 ounce (1 container) marshmallow fluff
Instructions
- Prepare the baking dish: Line a 9×9-inch baking dish with parchment paper, making sure the paper extends up all four sides for easy fudge removal. 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 set aside. Using glass prevents staining.
- Melt butter and dairy: In a heavy-bottomed 3 to 4-quart saucepan over medium heat, combine butter, half and half, heavy cream, and vanilla flavoring. Stir continuously until the butter fully melts and ingredients are well blended.
- Add sugar and simmer: Gradually add granulated sugar, stirring constantly as the mixture heats. Allow it to come to a simmer in about 6-7 minutes, then continue stirring and simmering for an additional 3 minutes. Remove from heat once done.
- Melt baking chips: Stir in the white baking chips, then cover the saucepan and let sit for 3-4 minutes. Stir again until the chips are completely melted and mixture is smooth.
- Incorporate marshmallow fluff: Add marshmallow fluff and stir thoroughly until fully incorporated, forming the base fudge.
- Pour base layer: Pour approximately ¾ of this fudge mixture into the prepared baking dish, spreading evenly.
- Create colored swirl: Stir the reserved strawberry extract and red food color gel mixture into the remaining fudge in the saucepan until uniform in color.
- Swirl on top: Dollop the red-colored fudge over the base fudge in the baking dish. Use a kitchen knife to gently swirl the red fudge into the base fudge, creating a beautiful marbled pattern.
- Set fudge: Let the fudge sit at room temperature for 30 minutes, then chill it in the refrigerator for at least 4 hours to fully set.
- Slice and serve: Once set, lift the fudge out using the parchment paper edges. Cut into a 5 by 5 grid to yield 25 evenly sized pieces. Keep refrigerated until serving.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: Freeze unsliced fudge tightly wrapped for up to 2 months. You may also freeze cut pieces separated by waxed paper and wrapped well.
- Baking dish lining: Ensure parchment paper rises on all four sides for easy removal of fudge.
- Coloring tips: Use a glass bowl to mix color and extract as it won’t stain; alternatively, a small red or disposable bowl can be used.
- Shade variations: For a lighter pink fudge, reduce red food coloring to ¼ teaspoon or 4-6 drops.
- Cooling: If your kitchen is cool, allow fudge to cool overnight at room temperature before refrigerating to extend shelf life.
Nutrition
- Serving Size: 1 piece (approx. 1/25 of total batch)
- Calories: 180
- Sugar: 22g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 25mg
