Strawberries Cream Fudge Delight (Printable)
Silky white chocolate fudge with strawberry purée and cream cheese swirls, chilled into rich fruity squares.
# Ingredient List:
→ Fudge Base
01 - 14 oz (1 can) sweetened condensed milk
02 - 10.5 oz white chocolate, finely chopped
03 - 2 tbsp unsalted butter
04 - 1 tsp pure vanilla extract
→ Strawberry Layer
05 - 3.5 oz fresh strawberries, hulled and diced
06 - 2 tbsp granulated sugar
07 - 2 tsp fresh lemon juice
→ Cream Swirl
08 - 2 oz cream cheese, softened to room temperature
09 - 1 tbsp powdered sugar
10 - 1 tbsp heavy cream
# Steps:
01 - Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal. Set aside.
02 - Combine the diced strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring frequently, until the berries break down and the mixture thickens to a jam-like consistency. Remove from heat and let cool completely.
03 - Place the chopped white chocolate, sweetened condensed milk, and unsalted butter in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each burst, until the mixture is completely melted, glossy, and smooth.
04 - Stir the pure vanilla extract into the melted fudge base until fully incorporated.
05 - Pour the fudge mixture into the prepared baking pan, using a spatula to spread it evenly and smooth the surface.
06 - In a small bowl, beat the softened cream cheese, powdered sugar, and heavy cream together using a whisk or hand mixer until light, smooth, and free of lumps.
07 - Drop spoonfuls of the cooled strawberry compote and cream cheese mixture randomly across the surface of the fudge. Using a toothpick or the tip of a knife, gently drag through the dollops in figure-eight motions to create a marbled swirl pattern throughout.
08 - Refrigerate the fudge for at least 2 hours, or until completely firm and set to the touch.
09 - Grip the parchment overhang to lift the fudge slab out of the pan. Place on a cutting board and slice into 16 even squares using a sharp knife. Serve chilled.
# Expert Advice:
01 -
- The swirl pattern makes every single square look different, so cutting into it feels like opening tiny edible presents.
- It requires exactly zero candy thermometers or forensic level sugar work, which means you can make it while slightly distracted and still succeed.
02 -
- If your strawberry compote is still even slightly warm when you dollop it onto the fudge, it will sink and bleed instead of sitting on top in pretty swirls, so patience here genuinely matters.
- White chocolate scorches faster than you expect, so those 30 second microwave intervals are non negotiable, and always stir thoroughly before adding more time.
03 -
- A few drops of natural strawberry extract in the fudge base itself will amplify the berry flavor without altering the texture at all.
- Warm your knife under hot water and dry it before each cut for impossibly clean, bakery worthy edges.