1¾cupsgood quality white baking chipsI used Ghirardelli
7ounce(1 container) marshmallow fluff
Line a 9x9-inch baking dish with parchment paper, making sure the parchment paper goes up all 4 sides of the baking dish. Set it aside.
Add the strawberry extract and red food color gel to a small glass bowl. (A glass bowl will not stain. You can also use a small red bowl or a disposable bowl) Stir to combine. Set it aside.
Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter is melted.
Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6-7 minutes. Keep stirring and allow the mixture to simmer for another 3 minutes. Remove from the heat.
Add in the white baking chips. Cover the saucepan and let the mixture rest for 3-4 minutes. Stir until the white baking chips are melted.
Add the marshmallow fluff and stir until completely incorporated.
Pour ¾ of the fudge into the prepared baking dish.
Stir in the red food gel and strawberry extract mixture into the remaining fudge. Continue stirring until the color is uniform.
Dollop the red food color fudge mixture on top of the base fudge. Use a kitchen knife to swirl the red food color mixture around the fudge. You want a swirl pattern over the fudge. Allow the fudge to sit at room temperature for 30 minutes before chilling in the refrigerator for at least 4 hours. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a large sharp knife to cut the fudge into 5 slices x 5 slices, giving you 25 pieces of fudge. Keep refrigerated until ready to serve.
To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: You can freeze the unsliced fudge for up to 2 months.
When lining your baking dish, making sure the parchment paper goes up all 4 sides.
I like to use a glass bowl to combine the extract with the food color because it will not stain. You can also use a small red bowl or a disposable bowl.
For a lighter shade of fudge, you can reduce the red food color gel to ¼ teaspoon or 4-6 drops.
If your kitchen is on the cooler side, you can allow the fudge to cool overnight on the countertop. I still recommend keeping the leftover fudge in the refrigerator. This will extend the life of the fudge.
You can cut the fudge before freezing. You will need to separate the fudge with waxed paper and wrap the fudge tightly in plastic wrap.