We thought it about time to share a white chocolate fudge recipe instead of the milk and dark chocolate recipes like our most recent ones of chocolate honeycomb fudge and chocolate orange fudge. With several white chocolate fans in our house we came up with this delicious white chocolate strawberry slow cooker fudge. This fudge is more of a summertime fudge as it reminds me of strawberries and cream. That said it would be a perfect gift anytime of the year especially Valentine’s Day.
This fudge takes more chocolate to get to the right solid yet crumbly fudge like consistency than most of the chocolate fudge recipes we have made previously on my blog. The vanilla extract also compliments the flavours making this one of my all time favourite slow cooker fudge recipes that we have made so far.
As for the strawberries, we used freeze dried strawberries. We invested in a large packet from Amazon so we can have the excuse to make more batches with it.
This recipe calls for a lot more chocolate than our other fudge recipes, it just tasted better and had an improved consistency with the extra chocolate added in. This helped overpower for the better the condensed milk flavour.
A helpful tip is to not panic if the fudge mixture starts to turn a caramel colour around the sides of the crockpot, just make sure you keep up the stirring.
White Chocolate and Strawberry Slow Cooker Fudge
Ingredients
Equipment
Method
- Put all the ingrediants into the slow cooker on the low setting
- Cook for 1/2 an Hour with the lid on to recah a good melting temperature. Stir every 10-15 minutes
- Cook for a further 1 hour making sure you stir every 10-15 minutes to discourage browning at the ages.
- Pour into a prepared lined sqaure 8 inch baking tray or ice cube silcone moulds. Alow to cool for 5 minutes and sprinkle with the freeze dried strawberries.
- Pop into the fridge for at least 2 hours to chill. Cut into squares and enjoy!
I would love to hear how you got along making White Chocolate and Strawberry slow cooker fudge and do let us know if this is now a firm favourite in your house like it is ours!
Hi there, I made this strawberry fudge yesterday and wasn’t sure if the lid should only be on for 30 minutes and mostly cooked without the lid on. Also in South Africa difficult to get the strawberries you mentioned so I chopped up fresh and added at the beginning. My fudge has turned out sticky and not set properly. Please advise. Thank you so much.
Yes the lid should be kept on for the first 30 minutes of cooking. Unfortunately adding fresh strawberries at the start of cooking would not be advisable. If you can’t get freeze dried strawberries then dried strawberries would be the next thing to try and source or alternatively adding a fresh strawberry at the time of setting in the fridge would be my next suggestion. The only thing is the fudge wouldn’t last long with fresh strawberries on the top.This wouldnt be a problem in my house though as everyone devours the fudge in about 24hours! Hope this helps?