In my “Festive Makes” post before Christmas I mentioned to you that I had made some lovely Fudge, for gifts, for family and friends. One of the Fudge recipes was – White Chocolate and Strawberry.
See the post here
I had seen a similar recipe on Pinterest with White Chocolate and Raspberry but as my mum doesn’t like Raspberry i decided to give it a go with Strawberry. I am so glad i did, as it tasted delicious!
(Check out my Pinterest Page)
Below is the delicious recipe, it is more traditional than the slow cooker fudge i made (which you can find here )
This recipe made around 30-35 nice sized pieces.
400ml Double Cream
150g White Chocolate, broken into small pieces
2 x Large Tablespoons (50-60g) Strawberry Jam (preferably seedless)
Half a tube of Freeze Dried Strawberry pieces
Handful of White Chocolate Stars – (be mindful not to touch these too much as they might melt on warm fudge)
Note: You will need a Sugar/Jam thermometer and a good solid pan.
* Line a baking tin with grease proof paper.
I used a rectangular Pyrex dish with grease proof paper.
*Put the milk, cream, butter and sugar into a pan and put on a low heat. Stir continually and make sure all the ingredients have melted. The sugar should be completely dissolved.
*Put the thermometer into the pan. If using a digital thermometer set it to 116C /241F – this is known as the soft ball stage. Make sure your thermometer is not touching the bottom of the pan.
*Gradually turn up the heat and continue to stir. Watch the thermometer, as you wait for it to rise to 116C / 241F
* Note: Don’t stop stirring as it could burn/stick to the pan.
*When it does rise to 116C/241F remove from the heat and allow it to cool down to 110C/230F. Don’t leave it unattended as this may happen quicker than you expect, plus you don’t want anyone getting burnt. Hot sugar can burn like a bugger.
* Add the broken white chocolate and stir well until it has all melted. Then Stir vigorously for a few seconds.
*Split the mixture by pouring half of the mixture into tin/Pyrex dish. Add the Strawberry jam to the fudge in the pan and Stir well until completely mixed.
*Add Strawberry mix onto the mixture in the tin/Pyrex dish. Spread gently to cover well.
*Add the Freeze dried strawberry pieces and the white chocolate stars. Pat them gently into the fudge but be mindful the stars may melt on warm fudge.
*Leave to cool in the fridge between 3 hours and 24 hours. (I suspect they will be ready after 3 hours but you can leave them overnight if you want to)
Once ready -slice nice sized squares.
* For gift giving you could use glass jars, Pretty cardboard boxes lined with grease proof paper or put in some pretty cellophane.
* Keep refrigerated and eat within 3 weeks.
I decided to use Cardboard boxes and cellophane to give the fudge as gifts.
All the fudge was eaten and tasted very moreish!
I believe the fudge can be frozen for 2-3 months but I didn’t try this.
Let me know if you try this recipe and Enjoy!