How do you make fudge taste like strawberry shortcake? Easy! Simply stir in some Jell-O mix. It may sound cray, but it works wonderfully.
A cookie crust and white chocolate drizzles makes this Strawberry Shortcake Fudge a fun no bake dessert for any party! Pretty pink fudge recipe that will get smiles from everyone.
This Strawberry Shortcake Fudge is a white chocolate based fudge full of strawberry flavor and sits on top of a buttery shortbread crust.
Keys to Successful Fudge:
1. Have a thermometer.
I don’t like the old fashioned ones that you clip to the side. Those never work for me. I like digital and use this one.
2. Use Baker’s sugar. Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
If you don’t have it you can run the sugar through a dry blender or food processor to make it superfine.
3. Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
4. Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard. And when making extra special fudge I used TCHO
INGREDIENTS
3 cups (600g) granulated sugar
¾ cup (1½ sticks or 170g) butter
2 tablespoons strawberry jello powder
⅔ cup (168g) evaporated milk
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INGREDIENTS
3 cups (600g) granulated sugar
¾ cup (1½ sticks or 170g) butter
2 tablespoons strawberry jello powder
⅔ cup (168g) evaporated milk
2 cups white chocolate chips
1 jar (7 ounces) marshmallow fluff
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups vanilla wafers
¾ cup crushed vanilla wafers, for topping
INSTRUCTIONS
Line an 11×7-inch pan with parchment paper. Set aside.
In a large saucepan, over medium heat, mix together sugar, butter, jello powder, and evaporated milk.
Bring the mixture to a boil, leaving on the heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
Add in marshmallow fluff, vanilla extract, and salt, stirring until combined.
Transfer half of the fudge to the prepared pan, top with the vanilla wafers, and then the remaining fudge mixture.
Sprinkle with crushed vanilla wafers.
Let the fudge cool at room temperature for about 2 hours (or until set) before cutting.
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