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+ servings
5 from 5 votes
Vertical picture of heart shaped strawberry fudge in a pink and white box
Swirled Strawberry Fudge
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

This Swirled Strawberry Fudge is super creamy with flecks of vanilla bean and swirled with strawberries. It makes a wonderful gift!

Course: Candy, Sweet Treat
Cuisine: American
Keyword: strawberry fudge
Servings: 48 pieces
Author: Chris Scheuer
Ingredients
  • 2 teaspoons pure strawberry extract
  • ½ rounded teaspoon red gel food color I like the No-Taste red food coloring from Wilton
  • 3 cups sugar
  • ¾ cup butter I use salted
  • cup half and half*
  • 12 ounces white chocolate chips**
  • 1 7- ounce jar marshmallow creme***
  • 1 ½ teaspoons vanilla bean paste**** The vanilla bean paste adds amazing flavor, but you could also use regular vanilla for this
Instructions
  1. Combine red food color and strawberry extract in a small bowl. Stir well till gel is dissolved, then set aside.

  2. You will need 2 silicone mini molds, each having 24 openings. Place each on a sheet pan. This will keep them stable once they're filled with fudge. Set aside.
  3. Butter or spray a small thin-bladed knife with cooking spray (a butter knife works well for this). Set aside.
  4. Combine sugar, butter and half and half in a saucepan (at least 3 quart-size) over medium heat until mixture comes to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 234˚F. Remove from heat.
  5. Add white chocolate chips, marshmallow creme and vanilla bean paste. Stir until smooth and well mixed.

  6. Using a small spoon, sprinkle the strawberry extract mixture in random drops over the surface of the fudge. Using the side of the prepared knife, run it back and forth through fudge a few times, creating a swirled pattern. Don't swirl too much. If you do, the whole mixture will turn solid pink.
  7. With a small scoop, transfer the fudge into the cavities of the silicone pan, filling to the top. Avoid stirring the fudge, just scoop it up. You'll find that the last scoops will be less patterned, still pretty, but the red color will have combined more with the white.
  8. Cool completely (if you're in a hurry like I usually am, refrigerate fudge till cool). Pop the fudge out from underneath. I like to push gently up on each edge before I remove them to ensure they stay intact.
  9. Store in an airtight storage container with wax or parchment paper between layers.

Recipe Notes

See Café Tips above for more detailed instructions and extra tips.