Strawberry Shortcake Fudge Recipes

STRAWBERRY SHORTCAKE FUDGE

Steps:

• Line an 8x8 pan with foil or parchment paper.
• Combine the cookie crumbs and melted butter. Stir until well mixed. Press firmly into the bottom of the prepared pan. Set aside.
• In a large sauce combine 3 cups white chocolate chips, butter, salt, and sweetened condensed milk. Stir until melted and smooth.
• Add the marshmallow cream and Jello powder. Stir until melted and smooth again.
• Pour the hot fudge on top of the crust. Let set completely in the refrigerator for a few hours. Bring to room temperature before cutting. Cut into 49 squares.
• Place 1/4 cup white chocolate chips and shortening in microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth.
• Spoon into plastic bag and cut off one tip. Drizzle over fudge squares. Top with sprinkles if desired. Store on the counter in a sealed container for up to 5 days.

STRAWBERRY SHORTCAKE FUDGE

Steps:

• Line a square (8"-x-8" or 9"-x-9") baking pan with parchment paper then spray with cooking spray.
• In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, strawberry Jell-O powder, butter, vanilla, and salt. Cook, stirring often, until melted and smooth.
• Reduce heat to medium-low and add marshmallow fluff and food coloring. Stir until melted.
• Remove from heat and immediately pour half into the prepared pan. Arrange a single layer of Nilla wafers on top of the fudge and pour remaining fudge over top. Sprinkle with crushed wafers and pink sprinkles.
• Refrigerate until firm, 2 to 3 hours, then slice into squares.

STRAWBERRY SHORTCAKE FUDGE RECIPE - (4.5/5)

Steps:

• Combine the cookie crumbs and melted butter. Stir until well mixed. Press firmly into the bottom of an 8x8 pan that has been lined with parchment paper. In a large sauce combine 3 cups white chocolate chips, butter, salt, and sweetened condensed milk. Stir until melted and smooth. Add the marshmallow cream and frosting creations packets. Stir until melted and smooth again. Pour the hot fudge on top of the crust. Let set completely in the refrigerator for a few hours. Bring to room temperature before cutting. Cut into 49 squares. Place 1/4 cup white chocolate chips and shortening in microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth. Place in plastic bag and cut off one tip. Drizzle over fudge squares. Top with sprinkles if desired. Store on the counter in a sealed container for up to 5 days.