Description
Delicious strawberry white chocolate fudge that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 3 cups (approximately 510 g) white chocolate chips, high-quality brand
- 14 oz (397 g) can sweetened condensed milk, full-fat preferred
- 1 oz (28 g) package freeze-dried strawberries, divided as specified
- 1 tablespoon unsalted butter, melted gently
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Line an 8×8 inch pan with parchment paper, leaving some overhang on the sides to facilitate easy removal of the fudge later. This prevents sticking and simplifies serving.
- Step 2: Reserve ¼ cup (about 7 g) of the freeze-dried strawberries for later. Place the remaining freeze-dried strawberries along with the sweetened condensed milk into the bowl of a food processor. Pulse until you achieve a creamy mixture with a uniform pink color, ensuring the strawberry flavor is evenly distributed.
- Step 3: Transfer the strawberry-condensed milk mixture and the white chocolate chips to a medium saucepan. Heat over low heat, stirring frequently, until the chocolate chips have fully melted. Keep the temperature warm but do not allow the mixture to boil to maintain a smooth, creamy texture.
- Step 4: Stir in the reserved ¼ cup freeze-dried strawberries to add texture. Pour the mixture into the prepared pan. Use a spatula to spread and smooth out the fudge evenly to the edges. Place in the refrigerator and chill for at least 4 hours to allow the fudge to set properly.
- Step 5: After chilling, lift the fudge out of the pan using the parchment paper overhang and place it on a cutting board. Cut into a 5 by 5 grid, producing 25 squares. For clean cuts and presentation, wipe the knife with a warm, damp cloth between each slice.
Notes
- Store the fudge in an airtight container at room temperature away from direct sunlight and heat sources for up to 2 days.
- Keep in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for a softer texture.
- Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before cutting and serving.
- If the fudge does not set after 4 hours, refrigerate for an additional hour. Cooler temperatures help it firm up.
- If white chocolate has clumps during melting, continue heating on low for 2 more minutes while stirring until smooth.
- For grainy fudge texture, gently re-melt for 1 minute and stir consistently until smooth again.
- To enhance strawberry flavor, add up to 2 tablespoons of strawberry extract during mixing before heating.
Nutrition
- Serving Size: 1 square
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified