Strawberries Cream Fudge
This creamy fudge blends sweet white chocolate and condensed milk with tangy strawberry jelly, topped with freeze-dried strawberries for a delightful dessert treat.
Equipment
- 1 8-inch square tin lined with baking parchment
- 1 microwave-safe bowl for melting chocolate
- 1 knife or skewer for swirling fudge
Ingredients
- 3 1/4 cups plus 1 tbsp white chocolate 600 g
- 14 oz 397 g condensed milk
- 2 tbsp 23 g strawberry jelly powder
- Freeze-dried strawberries optional
Instructions
- Line an 8-inch square tin with baking parchment and set aside.
- Melt the white chocolate in 10-20 second bursts in the microwave, stirring between intervals to prevent burning.
- Stir in the condensed milk into the melted white chocolate until fully combined.
- Pour about two-thirds of the fudge mixture into the prepared tin and spread evenly.
- Add the strawberry jelly powder to the remaining fudge mixture and mix thoroughly.
- Dollop the strawberry fudge over the white chocolate layer in the tin.
- Use a knife or skewer to swirl the two mixtures gently together.
- Top the fudge with freeze-dried strawberry pieces, pressing them slightly to adhere.
- Refrigerate the fudge for at least 3 hours or overnight to set.
- Cut into pieces and store in an airtight container.
Notes
- Use good quality white chocolate for best flavor.
- Microwave in short bursts to avoid burning chocolate.
- Freeze-dried strawberries add texture and color but are optional.
- Store fudge in airtight container to maintain freshness.