Strawberry Fudge
Strawberry Fudge is so quick and easy to make and creates the creamiest candy with a pretty pink swirl. A delicious gift for your Valentine or sweet someone!
Servings: 25
Calories: 251kcal
Ingredients
- 2 teaspoons strawberry extract I used Watkins
- ½ teaspoon red food color gel
- ¾ cup salted sweet cream butter
- ½ cup half and half
- ⅓ cup heavy cream
- 1 teaspoon clear vanilla flavoring
- 3 cups + 2 tablespoons granulated sugar
- 1¾ cups good quality white baking chips I used Ghirardelli
- 7 ounce (1 container) marshmallow fluff
Instructions
- Line a 9x9-inch baking dish with parchment paper, making sure the parchment paper goes up all 4 sides of the baking dish. Set it aside.
- Add the strawberry extract and red food color gel to a small glass bowl. (A glass bowl will not stain. You can also use a small red bowl or a disposable bowl) Stir to combine. Set it aside.
- Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter is melted.
- Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6-7 minutes. Keep stirring and allow the mixture to simmer for another 3 minutes. Remove from the heat.
- Add in the white baking chips. Cover the saucepan and let the mixture rest for 3-4 minutes. Stir until the white baking chips are melted.
- Add the marshmallow fluff and stir until completely incorporated.
- Pour ¾ of the fudge into the prepared baking dish.
- Stir in the red food gel and strawberry extract mixture into the remaining fudge. Continue stirring until the color is uniform.
- Dollop the red food color fudge mixture on top of the base fudge. Use a kitchen knife to swirl the red food color mixture around the fudge. You want a swirl pattern over the fudge. Allow the fudge to sit at room temperature for 30 minutes before chilling in the refrigerator for at least 4 hours. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a large sharp knife to cut the fudge into 5 slices x 5 slices, giving you 25 pieces of fudge. Keep refrigerated until ready to serve.
Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze the unsliced fudge for up to 2 months.
- When lining your baking dish, making sure the parchment paper goes up all 4 sides.
- I like to use a glass bowl to combine the extract with the food color because it will not stain. You can also use a small red bowl or a disposable bowl.
- For a lighter shade of fudge, you can reduce the red food color gel to ¼ teaspoon or 4-6 drops.
- If your kitchen is on the cooler side, you can allow the fudge to cool overnight on the countertop. I still recommend keeping the leftover fudge in the refrigerator. This will extend the life of the fudge.
- You can cut the fudge before freezing. You will need to separate the fudge with waxed paper and wrap the fudge tightly in plastic wrap.
Nutrition
Calories: 251kcal | Carbohydrates: 38g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 59mg | Potassium: 48mg | Fiber: 0.03g | Sugar: 37g | Vitamin A: 238IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.05mg