Ingredients
Scale
For the fudge base:
- 12 oz (340g) high-quality white chocolate, finely chopped
- 1 (14 oz) can sweetened condensed milk
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
For the strawberry swirl:
- ½ cup fresh or frozen strawberries, hulled
- 1 tbsp granulated sugar
- ½ tsp lemon juice
Instructions
- Prep: Line an 8×8″ pan with parchment paper.
- Make strawberry swirl: In a small saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat 5–7 minutes until softened and thickened. Cool slightly, then blend into a smooth puree. Set aside.
- Make fudge base: In a microwave-safe bowl, combine white chocolate, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring between, until smooth (~1.5–2 min total). Stir in vanilla and salt.
- Layer & swirl: Pour fudge base into prepared pan. Drop spoonfuls of strawberry puree over top. Use a toothpick or knife to gently swirl.
- Chill: Refrigerate at least 2 hours, or until firm.
- Cut into squares and serve chilled or at room temperature.
💡 Pro Tips:
– For dairy-free: Use dairy-free white chocolate and coconut condensed milk.
– Don’t over-swirl—keep the pattern delicate for a marbled look.
– Store in an airtight container in the fridge for up to 2 weeks.
Prep Time & Nutrition (per piece, makes 24):
Prep Time: 15 min | Chill Time: 2 hr | Total Time: 2 hr 15 min
Servings: 24 | Calories: 120 | Net Carbs: 14g | Fats: 7g | Protein: 2g
Servings: 24 | Calories: 120 | Net Carbs: 14g | Fats: 7g | Protein: 2g