White chocolate fudge is perfect for an Eastertide afternoon tea, especially when imbued with toasted coconut and crushed freeze-dried strawberries as ours is. Pictured with our Lemon Sandwich Cookies.
Strawberry-Coconut Fudge
Serves: 64 pieces
Ingredients
- 2 cups granulated sugar
- ½ cup heavy whipping cream
- ¼ cup unsalted butter
- ¼ teaspoon kosher salt
- 3 (4-ounce) bars white baking chocolate, chopped
- 1 (7-ounce) jar marshmallow crème
- 2 teaspoons vanilla extract
- ½ cup sweetened flaked coconut, toasted and crushed
- ½ cup freeze-dried strawberries, crushed
- Garnish: toasted coconut and freeze-dried strawberries
Instructions
- Line an 8-inch square baking pan with parchment paper, letting 2 inches extend over sides of pan. Spray parchment paper with cooking spray.
- In a medium saucepan, bring to a boil together sugar, cream, butter, and salt over medium heat, stirring constantly, until a candy thermometer registers 234°. Remove from heat.
- Quickly and vigorously stir in white chocolate, marshmallow crème, and vanilla extract until combined. Fold in coconut and strawberries. Pour fudge into prepared pan, smoothing with an off set spatula, if necessary.
- Garnish warm fudge with a sprinkle of coconut and strawberries, if desired.
- Let fudge cool to room temperature. Refrigerate until cold and set, at least 4 hours, before cutting into 64 (1-inch) squares. Serve cold or at room temperature.
