Yield: 64 servings
Strawberry Shortcake Fudge
Prep Time
15 minutes
Cook Time
5 minutes
Additional Time
4 hours
Total Time
4 hours 20 minutes
This sweet Strawberry Shortcake Fudge recipe is a knockout! Nilla Wafer Crust with strawberry shortcake topping!
Ingredients
FOR THE CRUST:
- 1 ½ cups nilla wafer crumbs, about 48 cookies
- 3 Tablespoons unsalted butter, melted
FOR THE FUDGE:
- 2 cups granulated sugar
- ¾ cup unsalted butter
- pinch of kosher salt
- ¾ cup heavy whipping cream
- 11 ounces white chocolate chips
- 7 ounces marshmallow cream
- ¾ cup strawberry preserves
Instructions
- Line a 9-inch square dish with foil. Set aside.
- In a food processor, pulse cookies until fine crumbs. Add melted butter and stir until combined. Press into bottom of prepared dish.
- In a large mixing bowl, add white chocolate chips and marshmallow cream. Set aside.
- In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 4-5 minutes (at a rolling boil). Remove from heat and pour over chocolate chips and marshmallow cream.
- Using an electric mixer, beat mixture until white chocolate chips are melted and fudge is creamy (about 1-2 minutes). Add strawberry preserves and stir gently until swirled in. Pour over crust. Refrigerate fudge for 4 hours. Cut and serve!
Notes
- Keep fudge in refrigerator for best flavor!
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
64Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 89mgCarbohydrates: 30gFiber: 1gSugar: 21gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.