Description
This Strawberry Fudge with Marshmallow Fluff is a luscious, creamy treat combining the sweetness of white chocolate, the fluffiness of marshmallow, and a vibrant strawberry flavor. Swirled with natural food coloring, this fudge makes for an eye-catching dessert that’s perfect for gifting or a special occasion. Ready in just 25 minutes, it yields 25 delightful squares that melt in your mouth.
Ingredients
Main Ingredients
- 2 cups sugar
- ⅔ cup unsalted butter, cubed
- ⅔ cup evaporated milk
- 10.5 oz white chocolate (chopped or white chocolate chips, about 1 ¾ cups)
- 1 jar strawberry marshmallow fluff (180 g / 6.3 oz)
- 1 teaspoon pure vanilla extract
Flavoring and Coloring
- ¼ teaspoon red food gel coloring
- 2 teaspoons pure strawberry extract
Instructions
- Prepare pan: Line a baking dish with aluminum foil and lightly oil the foil to prevent sticking.
- Chop chocolate: Finely chop the white chocolate unless using chips, then set aside.
- Mix food coloring: In a small bowl, stir together the red food gel coloring and pure strawberry extract until the color is evenly dissolved. Set aside.
- Cook mixture: Combine sugar, cubed unsalted butter, and evaporated milk in a saucepan over medium-low heat. Stir frequently until it comes to a boil. Once boiling, stir continuously and monitor with a candy thermometer until it reaches 234°F (112°C). Remove from heat promptly.
- Mix strawberry fudge: Immediately stir in the white chocolate, strawberry marshmallow fluff, and vanilla extract until smooth and fully combined.
- Create swirls: Drop small amounts of the food coloring mixture evenly over the fudge. Use a knife or fork to gently swirl through the fudge, creating a marbled pattern without fully blending the color.
- Set fudge: Pour the fudge into the prepared pan or spoon small dollops into silicone molds shaped as desired. Let cool to room temperature, then refrigerate until completely set.
- Cut fudge: Remove from the pan by lifting the foil. Cut into small squares or pop the shaped fudge out of the molds by pressing from underneath.
- Store fudge: Wrap the fudge in wax paper and place it in an airtight container. Keep refrigerated for up to 2 weeks to maintain freshness and prevent drying out.
Notes
- Use pure strawberry extract for the best and most natural strawberry flavor.
- Chopping white chocolate finely helps it melt smoothly and quickly into the hot mixture.
- Be careful with the swirls; over-mixing will cause all the fudge to turn pink instead of creating a marbled effect.
- If you don’t have a candy thermometer, test the fudge by dropping a small amount into cold water; it should form a soft ball that holds its shape.
- This recipe can be customized using different molds for festive or themed shapes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
