Strawberry Shortcake Fudge

Directions

1Biscuit base

2

3250gms shortbread, crushed

44Tbs butter, melted

5

6Combine melted butter and cookies and mix until combined.

7Once combine, place in a lined square cake tin and press down firmly.

8Place in the fridge to set.

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10

11Strawberry cream

12

13300gm icing sugar

141/4c heavy cream (thickened or double will work too)

1556gms soft butter

161tsp strawberry essence

17

18Place ingredients in a plastic jug and mix with a mixer until combined and creamy.

19Once the biscuit base is set spread the strawberry cream over it and place in the fridge to set while fudge is cooking.

20

21*You don't need to use all the cream.

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23

24Strawberry fudge

25

26600gms White chocolate

271tbs Strawberry Essence

281 can of condensed milk

29A dash of pink food colouring

30

31Break up the chocolate bars and place in the slow cooker along with the strawberry essence and condensed milk, cook on high for approximately 60-90 minutes (Depending on your slow cooker). Stir every 15 minutes with a metal or plastic spoon.

32Once your fudge starts looking like it's cracking when you stir it then it's ready.

33Once fudge is cooked pour over your biscuit/cream base and refrigerate until set