Strawberries Cream Fudge Delight (Printable version)
White chocolate fudge with strawberry swirls and cream-cheese marbling, chilled into decadent, bite-sized squares.
# What You’ll Need:
→ Fudge Base
01 - 1 can (14 oz) sweetened condensed milk
02 - 10.5 oz white chocolate, finely chopped
03 - 2 tablespoons unsalted butter
04 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
05 - 3.5 oz fresh strawberries, hulled and diced
06 - 2 tablespoons granulated sugar
07 - 2 teaspoons fresh lemon juice
→ Cream Swirl
08 - 2 oz cream cheese, softened to room temperature
09 - 1 tablespoon powdered sugar
10 - 1 tablespoon heavy cream
# How to Make It:
01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Simmer over medium heat for 5 to 7 minutes, stirring frequently, until the berries break down and the mixture thickens to a jam-like consistency. Set aside and let cool completely.
03 - Place the chopped white chocolate, sweetened condensed milk, and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each interval, until the mixture is completely melted and smooth.
04 - Stir the vanilla extract into the melted fudge base until evenly incorporated.
05 - Transfer the fudge mixture into the prepared baking pan, spreading it into an even layer with a spatula.
06 - In a small bowl, beat together the softened cream cheese, powdered sugar, and heavy cream using a whisk or hand mixer until smooth and creamy.
07 - Drop small spoonfuls of the cooled strawberry compote and cream cheese mixture over the fudge surface. Use a toothpick or knife to gently swirl the two mixtures through the fudge base, creating a marbled pattern. Be careful not to overmix.
08 - Refrigerate the fudge for at least 2 hours, or until it is firm and fully set.
09 - Lift the fudge slab out of the pan using the parchment paper overhang. Cut into 16 even squares and serve chilled.
# Expert tips:
01 -
- No candy thermometer, no stress, just a microwave and a fridge doing all the heavy lifting for you.
- The swirled layers look like you spent hours, but the whole thing comes together in under thirty minutes of active work.
02 -
- The strawberry compote must be completely cool before it touches the fudge base, or the heat will melt the swirl into a muddy pink puddle.
- White chocolate scorches faster than you think, so always use short microwave bursts and stir patiently rather than cranking the time.
03 -
- A few drops of natural strawberry extract in the fudge base will intensify the berry flavor without changing the texture.
- Letting the fudge set overnight rather than the minimum two hours gives you a firmer, cleaner slice every single time.