This is probably the easiest and quickest fudge recipe I’ve ever made. I’m not a huge lover of white chocolate myself, but my hubby sure is so I thought this super yum white chocolate and strawberry swirl fudge would be the perfect Valentine’s treat for him.
Since it’s for Valentine’s Day I thought adding a little flourish would be in order. I had some leftover strawberry coulis in the fridge from a simple dessert a few days ago so I added a swirl of it to the top of the fudge. What a great addition too since the slight tartness from the strawberries helps cut through the super sweet white chocolate.
Now you really don’t need to use strawberry coulis. I am sure any berry or combination of berries would work as well. Also, feel free to use a pre-made dessert sauce if you don’t want to make the coulis from scratch, since you really only need a couple of spoon fulls. This is such a quick fudge recipe that it really doesn’t warrant slaving over a stove. This fudge literally only uses three ingredients. White chocolate, condensed milk and a touch of vanilla. That’s it.
White Chocolate Strawberry Swirl Fudge
- 2 Cups Strawberries Chopped
- ¼ Cup Castor Sugar
- 2 tsp Lemon Juice
White Chocolate Fudge
- 3 Cups White chocolate chips, drops or chopped chocolate
- 1 Can of condensed milk (385g)
- ½ tsp Vanilla bean paste or the seeds of ½ a vanilla pod**
- ¼ Cup Strawberry Coulis or dessert sauce
- Combine all the ingredients in a small saucepan and bring to a boil on medium heat. Reduce the heat to low and let simmer for around 10 minutes, stirring regularly
- Turn off the heat and blend until smooth using an immersion stick blender or in a regular blender (if using a regular blender, remember to remove the steam hole cover as the mixture will be very hot)
- If you want a smooth sauce, strain the mixture through a sieve
- Decant the sauce/coulis into a sealable container. Once it has cooled to room temperature, place the lid on and refrigerate until needed. It will store in the fridge for at least 3 days
White Chocolate Fudge
- Line a 20cm square baking dish with baking paper and non-stick cooking spray. Set aside
- Using a double boiler or a medium bowl on a saucepan, add around a centimetre or two of water to the pan, ensuring that the bowl on top does not touch the water
- Bring the water to a boil then turn down the heat. Place the bowl on top and add the white chocolate, condensed milk and vanilla. Stir continuously until the chocolate melts and the mixture is smooth and well combined
- Pour the mixture into the prepared baking dish and smooth out a little, then dollop on around 4 – 5 tablespoons of strawberry coulis. Using the point of a sharp knife or a skewer, swirl the coulis through the top of the fudge. Work fast as the fudge will start setting quite quickly
- Allow to harden for at least 4 – 6 hours or preferably overnight. As it is summer here, I placed my fudge in the fridge to set
- Once set, cut into squares or other shapes and serve