Ingredients
Method
Preparation
- In a small bowl, whisk together the red food coloring and strawberry extract until mixed well.
- Line a 9-inch baking dish with parchment paper and set aside.
Cooking
- In a 3-quart saucepan, combine the sugar, butter, and half and half on medium heat.
- Once the mixture comes to a boil, stir consistently and cook for 3-4 minutes.
- Remove from heat, add the white chocolate chips, and cover the pot. Let it sit for 2 minutes before whisking until smooth.
- Stir in the marshmallow creme and vanilla extract until the mixture is creamy.
- Pour half of the fudge mixture into the prepared baking dish.
- Mix the red gel food coloring into the remaining fudge, then drop dollops onto the white fudge.
- Use a butter knife to gently swirl the colors together.
Setting
- Allow the fudge to cool completely in the fridge overnight before cutting it into 1-inch squares.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 20mgSugar: 20g
Notes
Store the fudge in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks, separating layers with parchment paper. Elevate your serving with fresh strawberries or a drizzle of chocolate sauce.
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