Ingredients
- High-Quality White Chocolate: 3 cups (approximately 18 ounces) of chopped white chocolate or white chocolate chips. Opt for good quality chocolate for the best flavor and smooth melting. Avoid “candy melts” as they don’t have the same rich taste.
- Sweetened Condensed Milk: 1 (14-ounce) can of sweetened condensed milk. This is the magic ingredient that creates the fudge’s creamy texture and sweetness.
- Unsalted Butter: 2 tablespoons of unsalted butter. Adds richness and helps with the smooth, melt-in-your-mouth consistency of the fudge.
- Vanilla Extract: 1 teaspoon of pure vanilla extract. Enhances the overall flavor profile, complementing both the white chocolate and strawberry.
- Freeze-Dried Strawberries: 1 cup of freeze-dried strawberries. These are crucial for intense strawberry flavor without adding excess moisture, ensuring the fudge sets perfectly and has a vibrant strawberry punch.
- Optional: Pink Food Coloring: A few drops of pink food coloring (gel or liquid) to enhance the pink hue if desired, for a more visually striking strawberry fudge.
- Optional: White Chocolate Sprinkles or Extra Freeze-Dried Strawberry Crumbles: For decoration and added visual appeal, to sprinkle on top of the fudge before it sets.
Instructions
- Prepare Your Pan: Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the fudge out of the pan once it’s set and slice it neatly.
- Melt the White Chocolate and Butter: In a large, microwave-safe bowl, combine the white chocolate and unsalted butter. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the white chocolate, as it can seize and become grainy. If using a double boiler, melt the chocolate and butter over simmering water, stirring frequently until smooth.
- Stir in Sweetened Condensed Milk and Vanilla: Once the white chocolate and butter mixture is melted and smooth, pour in the sweetened condensed milk and vanilla extract. Stir everything together until it is well combined and forms a homogenous, glossy mixture.
- Add Freeze-Dried Strawberries: Gently crush the freeze-dried strawberries slightly with your hands or in a ziplock bag using a rolling pin. This will create a mix of strawberry powder and small pieces, distributing the flavor and texture evenly. Add the crushed freeze-dried strawberries to the white chocolate mixture and stir to incorporate them thoroughly. If using pink food coloring, add a few drops now and stir until you reach your desired shade of pink.
- Pour into Prepared Pan: Pour the white chocolate strawberry fudge mixture into the parchment-lined baking pan. Use a spatula to spread it evenly to the edges of the pan, ensuring a uniform thickness.
- Decorate (Optional): If desired, sprinkle the top of the fudge with white chocolate sprinkles or extra freeze-dried strawberry crumbles for added visual appeal and texture. Gently press the toppings into the surface of the fudge.
- Chill to Set: Cover the pan with plastic wrap or foil and refrigerate for at least 2-3 hours, or preferably overnight, to allow the fudge to set completely and become firm enough to cut.
- Cut and Serve: Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and use a sharp knife to cut it into squares. For clean cuts, you can run the knife under hot water and wipe it dry between cuts.
- Store: Store the White Chocolate Strawberry Fudge in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it for up to 2-3 months. Let it thaw in the refrigerator before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 15g