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+ servings

Strawberries and Creme Fudge

Course Fudge
Cuisine All-American
Keyword fudge, Strawberry and Creme Liqueur
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 Servings
Calories 188kcal
Author Lynn / Turnips 2 Tangerines


  • 1 1/2 cups sugar
  • 2/3 cup Strawberry and Creme Liqueur
  • 2 tablespoons butter
  • 2 cups mini marshmallows
  • 1 12 oz bag bag premier white chocolate chips
  • 1 teaspoon strawberry extract
  • 1 tablespoon strawberry jam


  • Line 8-inch square baking pan with foil. Lightly butter. Set aside.
  • Combine sugar, strawberry and cream (liqueur), butter and a pinch of salt in medium, heavy-duty saucepan. Bring to a full rolllng boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat.
  • Stir in marshmallows, white chocolate chips, and strawberry extract. Stir vigorously for one minute or until marshmallows are melted. Pour into prepared baking pan.
  • Heat strawberry jam in a small, microwave safe bowl. Heat for 10 to 15 seconds on high. Stir. Spoon warmed jam, 1/4 teaspoon at a time, randomly over surface of fudge. Using a butter knife, pull the knife through the jam in a swirling motion. Refrigerate several hours or overnight.
  • Lift from pan; remove foil. Cut into pieces.


Recipe Note: This recipe was made with O’ Donnell’s Strawberry Cream Wine/Liqueur.


Serving: 1g | Calories: 188kcal | Carbohydrates: 36g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 24mg | Sugar: 33g | Vitamin A: 60IU | Vitamin C: 0.2mg