Name: Strawberry Shortcake Fudge Recipe
Prep time: 4 h
Cook time: 7 min
Total time: 4 h 7 min
Yield: 64.0
Ingredients: 1 1/2 cups nilla wafer crumbs, about 48 cookies; 3 tablespoons unsalted butter, melted; 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

Strawberry Shortcake Fudge Recipe

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4 h 7 m 64 Servings

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

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