Rich dark chocolate fudge topped with strawberries and white chocolate, all of the deliciousness of chocolate covered strawberries without the time consuming process of dipping them.
I have a confession to make, I am not really a big fan of candy!
Gasp! I know, sweets are my thing, but I would favor a warm gooey cookie fresh out of the oven over a candy bar any day. But… people love candy! I know this because of the little jar of candy bars I keep on my desk at work. I refill it daily, but usually sometime in the afternoon everyone gets a sweet tooth and the jar is empty again. I thought my coworkers might like a break from the standard assortment of candy bars so I made up a batch of fudge this weekend to bring in to the office.
Fudge can be intimidating to make, but this recipe is so simple! No standing over the stove watching a candy thermometer! No constant stirring until your arm goes numb! It sets up perfectly in the fridge and is ready to cut in about two hours! It is a basic combination of melted dark and white chocolates with a little butter and condensed milk. Simply melt, pour, and wait for it so harden up in the fridge. It really is that easy!
I struggled with how I wanted to incorporate the flavor of strawberries in to this fudge. I thought about using strawberry flavoring, but my grocery store only had imitation, and I didn’t think that would give me the fresh strawberry flavor I was going for. I settled on using freeze dried strawberries. They are dry so I wouldn’t have to worry about extra moisture making the fudge too runny, and they have the tangy sweet taste of a fresh juicy strawberry. It turned out perfect! The bits of strawberry add just enough fresh flavor to contrast the sugary sweet fudge.
- 10 oz. quality dark chocolate, chopped ( I used 62% Ghiradelli)
- 1 11 oz. bag white chocolate chips
- 1 14 oz. can sweetened condensed milk
- ¼ cup butter
- 1 oz. freeze dried strawberries
- In a double boiler over medium heat, melt dark chocolate, half of the condensed milk, and 2 tablespoons of the butter. Once melted, spread into a greased 8x8 baking dish in an even layer, and refrigerate for 20 minutes. ( If you wait too long between layers they will not stick together when you are cutting the fudge.)
- While the chocolate layer is setting up, melt the white chocolate chips with the remaining condensed milk and butter over the double boiler. Once melted, stir in the freeze dried strawberries.
- Evenly spread the white chocolate strawberry mixture over the cooked chocolate layer, and refrigerate for 2 hours, or until firm to the touch.
- Run a knife along the edge of the baking dish to loosen the fudge, and turn out onto a cutting board. Cut fudge in to one in squares, and store in an air tight container in the fridge for up to one week.