Strawberries and cream fudge
Makes: 14
Prep time: 10 minsTotal time: 
Photograph by Maja Smend
Strawberries and cream fudge
Spread the love with these easy-to-make heart-shaped sweet treats.
Makes: 14
Prep time: 10 minsTotal time: 
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- ½ x 397g tin condensed milk
- 20g unsalted butter
- 200g white chocolate
- 1 teaspoon vanilla bean paste
- 50g smooth strawberry jam
Step by step
-
Put the condensed milk into a saucepan with the unsalted butter. Chop the white chocolate into small pieces and add to the pan with the vanilla bean paste. Heat gently until everything has melted and is well combined.
-
Transfer the mixture to a small jug and then carefully fill 14 holes of a heartshaped silicone ice cube tray with the fudge, until they are all an even height. Stir the smooth strawberry jam until loosened, then dollop a little jam on top of each heart, using a toothpick to feather it across the surface. Chill for at least 4 hours, until set, then simply pop the fudges out of their moulds.
