Next, I pour in the sweetened condensed milk and add the vanilla extract, giving everything a good stir until it’s fully combined. The mixture should be thick and creamy, with a stupefying aroma that makes my mouth water. Meanwhile, I melt the white chocolate chips in a microwave-safe bowl in short bursts of 30 seconds, stirring between each until melted and smooth. It’s crucial to keep an eye on it so it doesn’t scorch!
Once melted, I fold the melted chocolate into the cream cheese mixture. The chocolate and strawberry come together beautifully, creating a luscious, pink concoction. I also sprinkle in a pinch of salt at this stage to enhance the flavors; it’s amazing how a little salt can elevate the sweetness! After gently stirring, I line my baking pan with parchment paper for easy removal later. Pouring the mixture into the pan, I gently spread it out to ensure an even layer before popping it in the fridge to set.
I chill the fudge for about 2-3 hours, but the hardest part is the waiting! Once it’s firm to the touch, I slice it into squares and serve. The first taste is pure bliss—creamy, fruity, and irresistibly sweet.
Pro Tips for Best Results
I tested this recipe three ways, and my favorite turned out to be using full-fat cream cheese. The creaminess it brought to the fudge was unbeatable! If you’re looking for a lighter option, low-fat cream cheese will work, but expect the texture to be a little less rich.
When it comes to melting the white chocolate, make sure you’re using good quality chips. I found that even a slight difference in quality can affect how smoothly they melt. I personally prefer Ghirardelli, as their chips melt heavenly and provide a luxurious finish to the fudge.
Lastly, I suggest letting the fudge sit at room temperature for about 10 minutes before slicing. This slight warm-up makes it easier to cut through, giving you cleaner edges for your perfect fudge squares!
Common Mistakes to Avoid
One common mistake I encountered was not crushing the freeze-dried strawberries fine enough. If the pieces are too large, they can create clumps in the fudge rather than a smooth, fruity flavor throughout. Always remember to sift through and suss out any big chunks before folding them into your mixture. (See the next page below to continue…)