Ingredients:

  • 2 cups granulated sugar
  • ½ cup heavy cream
  • ½ cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  • 1 cup fresh strawberries, hulled and pureed
  • 2 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice

Instructions:

  1. Line an 8-inch square baking dish with parchment paper, leaving a slight overhang on the sides for easy removal.
  2. In a medium saucepan, combine granulated sugar, heavy cream, and butter. Heat over medium, stirring until the mixture comes to a boil.
  3. Attach a candy thermometer and continue boiling until it reaches 234°F (112°C). Remove from heat and stir in vanilla extract, semi-sweet chocolate chips, and white chocolate chips.
  4. Pour half of the fudge mixture into the prepared baking dish and smooth it out.
  5. In a small saucepan, combine strawberry puree, butter, powdered sugar, and lemon juice over low heat. Stir until the mixture is smooth and warm.
  6. Pour the strawberry mixture over the first layer of fudge in the baking dish.
  7. Pour the remaining fudge mixture over the strawberry layer, smoothing it out evenly.
  8. Refrigerate for at least 30 minutes, or until set.
  9. Once set, lift the fudge out using the parchment paper and cut into squares.