Description
This luscious Strawberry Fudge recipe combines creamy white baking chips with the rich flavors of strawberry extract and marshmallow fluff, creating a smooth, melt-in-your-mouth treat with an inviting marbled pink swirl. Perfect for gifting or a sweet indulgence, this fudge sets beautifully after chilling, showcasing a delightful balance of sweetness and fruity undertones.
Ingredients
Scale
Flavoring
- 2 teaspoons strawberry extract (Watkins recommended)
- ½ teaspoon red food color gel
- 1 teaspoon clear vanilla flavoring
Dairy
- ¾ cup salted sweet cream butter
- ½ cup half and half
- ⅓ cup heavy cream
Sweets and Mix-ins
- 7 ounces marshmallow fluff (1 container)
- 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, ensuring the paper extends up all sides for easy fudge removal later. Set aside.
- Mix coloring: In a small glass bowl, combine the strawberry extract and red food color gel. Stir well to achieve an even blend and prevent staining.
- Melt butter and liquids: In a heavy-bottomed 3 to 4-quart saucepan over medium heat, combine butter, half and half, heavy cream, and vanilla. Stir continuously until the butter has fully melted.
- Add sugar and simmer: Gradually add the granulated sugar to the saucepan, stirring constantly. Heat until the mixture simmers gently for about 6-7 minutes, continue stirring and simmer an additional 3 minutes, then remove from heat.
- Melt white baking chips: Add the white baking chips to the hot mixture, cover the saucepan, and let it rest for 3-4 minutes. Then stir thoroughly until the chips are fully melted and mixture is smooth.
- Incorporate marshmallow fluff: Stir in the marshmallow fluff until the fudge mixture is uniform and creamy.
- 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 mixture into the remaining fudge in the saucepan until evenly blended.
- Create marbled effect: Spoon dollops of the red-colored fudge over the base fudge in the dish. Use a kitchen knife to gently swirl the dollops, creating an attractive marbled pattern. Let the fudge sit at room temperature for 30 minutes.
- Chill fudge: Transfer the fudge to the refrigerator and chill for at least 4 hours until fully set.
- Slice and serve: Once set, lift the fudge from the dish using parchment paper. Using a sharp knife, cut the fudge into 25 squares (5 by 5). Keep refrigerated until serving.
Notes
- Use a heavy-bottomed saucepan to avoid burning the sugar mixture and ensure even heating.
- Allow resting time after adding white chips to ensure smooth melting without stirring too aggressively.
- Swirling with a knife creates a beautiful marbled look—avoid over-mixing to keep distinct swirls.
- Keep fudge refrigerated after cutting to maintain firmness.
- For best flavor, let fudge chill overnight.
- If a more intense strawberry flavor is desired, increase extract slightly but be cautious not to overpower the balance.
Keywords: strawberry fudge, fudge recipe, white chocolate fudge, dessert fudge, marbled fudge, marshmallow fudge, holiday fudge