Ingredients

The following ingredients have 25 Servings
  • ¼ teaspoon red food gel coloring ( Note 1)
  • 2 teaspoons pure strawberry extract (Note 2)
  • 400 g sugar (2 cups/ 14 oz)
  • 150 g unsalted butter (scant 2/3 cup/ 5.5 oz)
  • 150 g evaporated milk (2/3 cup/ 5 fl. oz)
  • 300 g white chocolate, chopped or white chocolate chips (1 ¾ cups/ 10.5 oz)
  • 1 jar strawberry marshmallow fluff (180 g/ 6.3 oz )
  • 1 teaspoon pure vanilla extract (Note 3)

Instruction

  • Line a baking dish (20x20 cm/ 8x8 inches) with aluminum foil. Lightly oil the foil.
  • Chop the white chocolate finely. Skip this step if using white chocolate chips. Set aside.
  • Food coloring: In a small bowl, stir together the food gel coloring and the pure strawberry extract until the color is evenly dissolved. Set aside.
  • Cook: Place the sugar, cubed butter, and evaporated milk in a saucepan. Bring to a boil on medium-low heat, stirring often. Once it boils, stir continuously and start checking the temperature with a candy thermometer. Once the mixture reaches 234 degrees Fahrenheit/ 112 degrees Celsius, remove the pan from the heat.
  • Stir in the white chocolate, marshmallow fluff, and vanilla extract. Stir until the mixture is smooth.
  • Make swirls: Drop small amounts of the food coloring mixture all over the fudge mixture. Using a knife or a fork, create a swirled pattern by carefully going through the fudge mixture back and forth. Don't overdo it, or the fudge will turn completely pink.
  • Let set: Pour the fudge mixture into the prepared pan or place small dollops of it in heart-shaped (or any other shape) silicone molds. Let cool for a while, then transfer to the fridge until completely set.
  • Cut: Remove from the baking dish and cut into small squares or remove from the silicon molds by pressing the fudge out from underneath.
  • Store: The strawberry fudge keeps for about 2 weeks in the refrigerator. To stop it from drying out, you should wrap it in wax paper and place it in an airtight container.