Weekend food loving: Strawberry Shortcake Fudge

Because weekends are for sweet treats. Indulge in this deliciously creamy recipe this weekend and forget about the troubles of the previous week.

Bon Appetite

Ingredients

For the Crust:

  • 1 1/2 cups nilla wafer crumbs, about 48 cookies
  • 3 tablespoons unsalted butter, melted

For the Fudge:

  • 2 cups granulated sugar
  • 3/4 cup unsalted butter
  • pinch of salt
  • 3/4 cup heavy cream
  • 11 ounces white chocolate chips
  • 7 ounces marshmallow cream
  • 3/4 cup strawberry preserves

Directions

  1. Line a 9-inch square dish with foil. Set aside.
  2. In a food processor, pulse cookies until fine crumbs. Add melted butter and stir until combined. Press into bottom of prepared dish.
  3. In a large mixing bowl, add white chocolate chips and marshmallow cream. Set aside.
  4. 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.
  5. 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!

Recipe taken from foodfanatic.com

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