Strawberry Shortcake Fudge Recipe

    64 Servings


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


  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!

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Related Recipes:
Homemade Candy Recipes, Fudge Recipes, Strawberry Recipes, Cake Recipes, Dessert Recipes, Snack Recipes, Easy Recipes
Recipe Yields:
64 pieces
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Aimee Shugarman
Recipe Yields: 64 pieces
Prep Time: 240 minutes
Cook Time: 7 minutes
Total Time: 247 minutes

Nutrition Facts

Servings Per Recipe 64

Amount Per Serving
Calories from Fat 48
Calories 124

% Daily Value*
Total Fat 6g
  Saturated Fat 3g
Sodium 26mg
Total Carbohydrate 17g
  Dietary Fiber 0g
  Sugars 14g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.