Strawberries Cream Fudge Delight (Printable View)

White chocolate fudge swirled with fresh strawberries and cream cheese for chilled, fruity squares.

# What You Need:

→ Fudge Base

01 - 14 oz sweetened condensed milk
02 - 10.5 oz white chocolate, 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 lemon juice

→ Cream Swirl

08 - 2 oz cream cheese, softened
09 - 1 tbsp powdered sugar
10 - 1 tbsp 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. Remove from heat and let cool completely.
03 - Place the chopped white chocolate, sweetened condensed milk, and unsalted butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each burst, until the mixture is completely melted and smooth.
04 - Stir the pure vanilla extract into the melted fudge base until evenly incorporated.
05 - Pour the fudge mixture into the prepared baking pan and use a spatula to smooth the surface into an even layer.
06 - In a small bowl, beat together the softened cream cheese, powdered sugar, and heavy cream 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 thin knife to gently swirl the two mixtures through the fudge, creating a marbled pattern.
08 - Refrigerate the fudge for at least 2 hours, or until firm and fully set.
09 - Lift the fudge slab out of the pan using the parchment paper overhang. Place on a cutting board and slice into 16 even squares. Serve chilled.

# Expert Advice:

01 -
  • The marbled swirl looks like something from a fancy patisserie but takes almost zero effort to pull off.
  • No candy thermometer needed, which means no stress about hitting the right temperature.
  • It freezes beautifully, so you can stash extras and pretend you did not eat half the pan.
02 -
  • If the strawberry mixture is even slightly warm when you add it, it will melt into the fudge base and you will lose the swirl entirely.
  • Over-microwaving the white chocolate causes it to seize into a grainy, clumpy mess that cannot be saved.
03 -
  • A light coating of nonstick spray on the parchment before pouring the fudge guarantees it releases without sticking.
  • Rotate the pan a quarter turn between microwave intervals to avoid hot spots that burn the chocolate.

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