Strawberry Cream Fudge

Last Sunday our friends from church came over and brought some of this strawberry cream fudge with them. It was the best fudge we had ever had! We put a show on for the kids and secretly ate all the fudge while they were preoccupied.

Don’t judge me, I know you’ve done the same thing.

After eating all the fudge I then tried to get my husband to make some.

We argued discussed who would make the fudge for a couple hours. I was not relenting. Sure, I wanted the fudge but I wasn’t going to give in. I wanted the fudge but I wanted him to make it.

From this post you can see who won.

I always win. (Although my husband would disagree)

Although it did take a day for him to finally figure out I wasn’t giving in.

I have sticking power when I want something bad enough.

It was worth it. Not only did I get to eat the best fudge ever, I didn’t have to make it.

Note: Sorry for the (as my Dad calls it) “fancy china”. He may have made the fudge but he wasn’t going to display it all pretty. I choose my battles.

Strawberry Cream Fudge

3 cups white sugar

2/3 cup heavy cream

3/4 cup butter

1 (7 ounce) jar marshmallow creme

1 (11 ounce) package white chocolate chips

3 teaspoons strawberry extract

12 drops red food coloring

Grease a 9 x 13 inch pan. If you want thicker fudge prepare a 9×9 inch pan.

In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.

To the remaining mixture add strawberry flavoring and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.

Chill for 2 hours, or until firm, and cut into squares.


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