Go Back
222

🍓🍬 Creamy Strawberry Swirl Fudge 🍬🍓

Creamy white chocolate fudge swirled with sweet strawberry jam, creating a beautiful marbled dessert. This easy no-bake treat is perfect for holidays, Valentine’s Day, or any sweet craving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
3 hours
Total Time 3 hours 10 minutes
Servings: 25 pieces
Course: Dessert
Cuisine: Américaine
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 3 cups white chocolate chips
  • 1 can 14 ounces sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup strawberry jam or preserves smooth, seedless preferred
  • 2 –3 drops red or pink food coloring optional, for a brighter swirl
  • Pinch of salt

Equipment

  • 8×8-inch Baking Dish
  • Parchment paper
  • Medium saucepan
  • Silicone Spatula
  • Small microwave-safe bowl
  • Measuring cups
  • Measuring spoons
  • Butter Knife or Skewer
  • Sharp knife
  • Refrigerator

Method
 

  1. Prepare the Pan:
  2. Line an 8x8-inch baking dish with parchment paper, allowing a bit of overhang for easy removal. Lightly grease the paper with non-stick spray or butter.
  3. Melt the Fudge Base:
  4. In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and a pinch of salt. Stir constantly until the mixture is fully melted and smooth. Be careful not to overheat.
  5. Add Vanilla:
  6. Remove the saucepan from heat and stir in the vanilla extract until well combined.
  7. Create the Strawberry Swirl:
  8. In a small bowl, warm the strawberry jam slightly in the microwave (about 10–15 seconds) until pourable. If desired, add food coloring to the jam for a vibrant swirl effect.
  9. Assemble the Fudge:
  10. Pour the white chocolate mixture into the prepared baking dish and spread evenly. Drop spoonfuls of strawberry jam on top of the fudge in several spots. Use a knife or skewer to gently swirl the jam into the fudge, creating a marbled pattern.
  11. Chill to Set:
  12. Refrigerate the fudge for at least 3 hours, or until firm.
  13. Cut and Serve:
  14. Once set, lift the fudge out of the pan using the parchment paper. Cut into small squares with a sharp knife. Store in an airtight container in the refrigerator for up to 1 week.