1/4c heavy cream (thickened or double will work too)
56gms soft butter
1tsp strawberry essence
600gms White chocolate
1tbs Strawberry Essence
1 can of condensed milk
A dash of pink food colouring
3250gms shortbread, crushed
44Tbs butter, melted
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.
13300gm icing sugar
141/4c heavy cream (thickened or double will work too)
1556gms soft butter
161tsp strawberry essence
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.
21*You don't need to use all the cream.
26600gms White chocolate
271tbs Strawberry Essence
281 can of condensed milk
29A dash of pink food colouring
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