Strawberries Cream Fudge Delight (Print)
White chocolate fudge swirled with strawberry purée and cream-cheese ribbons, chilled until firm for easy slice-and-serve squares.
# What You’ll Need:
→ Fudge Base
01 - 14 oz sweetened condensed milk
02 - 10.5 oz white chocolate, chopped
03 - 2 tablespoons unsalted butter
04 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
05 - 3.5 oz fresh strawberries, hulled and diced
06 - 2 tablespoons granulated sugar
07 - 2 teaspoons lemon juice
→ Cream Swirl
08 - 2 oz cream cheese, softened
09 - 1 tablespoon powdered sugar
10 - 1 tablespoon heavy cream
# How To Make:
01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Set aside to cool completely.
03 - In a microwave-safe bowl, combine the chopped white chocolate, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring well between each burst, until the mixture is completely melted and smooth.
04 - Stir the vanilla extract into the melted fudge base until evenly incorporated.
05 - Pour the fudge mixture into the prepared pan and smooth the surface with a spatula into an even layer.
06 - In a small bowl, beat together the softened cream cheese, powdered sugar, and heavy cream until smooth and creamy.
07 - Spoon small dollops of the cooled strawberry compote and the cream cheese mixture evenly over the fudge surface. Drag a toothpick or knife through the dollops in a figure-eight motion to create a marbled swirl effect.
08 - Refrigerate the fudge for at least 2 hours, or until firm and fully set.
09 - Lift the fudge slab out of the pan using the parchment overhang. Cut into 16 even squares and serve chilled.
# Expert Tips:
01 -
- No candy thermometer required, which means you can make this without that sinking fear of sugar stages gone wrong.
- The marbled look impresses everyone but takes zero artistic skill, just a toothpick and a willingness to swirl.
02 -
- The strawberry mixture must cool completely before swirling or it will melt right into the warm fudge base and disappear into a pink puddle instead of pretty ribbons.
- Microwaving in short intervals rather than one long burst prevents the white chocolate from seizing into a grainy, unspreadable mess.
03 -
- If your white chocolate is stubborn and will not melt smoothly, stir in an extra half tablespoon of butter to bring it back together rather than adding more heat.
- A few drops of natural strawberry extract added to the fudge base before pouring will intensify the berry flavor in a way that fresh fruit alone cannot quite achieve.