Strawberry Shortcake Fudge

Biscuit base

250gms shortbread, crushed

4Tbs butter, melted

Combine melted butter and cookies and mix until combined.

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

Place in the fridge to set.

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Strawberry cream

300gm icing sugar

1/4c heavy cream (thickened or double will work too)

56gms soft butter

1tsp strawberry essence

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

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

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

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Strawberry fudge

600gms White chocolate

1tbs Strawberry Essence

1 can of condensed milk

A dash of pink food colouring

Break 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.

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

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