Creme Savers Hard Candy, Individually Wrapped Bulk Candy, Cream Savers Hard Candy with Nosh Pack Mints (8 Pack Strawberry)

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While the sauce cools, heat the white chocolate chips and the condensed milk in a medium saucepan over low heat, stirring until smooth.

Prepare the strawberries: Remove the green stems from the strawberries and cut until they’re all roughly the same size. You may need to cut larger strawberries into quarters. Storing: For best results, this strawberry dessert can be stored in the fridge for up to 24 hours in an airtight container. Strawberries and cream fudge is a delicious white chocolate based candy perfect for Valentine’s Day, Easter, and Mother’s Day. This pretty fudge needs only a handful of ingredients to create a yummy sweet treat. Don’t skip either running an immersion blender through the strawberry mixture or straining it. You want the sauce to be silky smooth.

Strawberries & Cream: Plastic Free Sweets

Then pour on the remaining chocolate followed by the remaining strawberry mixture to make a second layer. Once the chocolate has melted and the mixture is smooth, add half the chocolate mixture to the bottom of a parchment lined 9×9 pan. A double boiler can be handy for melting the chocolate chips, however the microwave method works well, just be careful not to overdo it!

Use an immersion blender or a sieve to remove the larger chunks of strawberry, then let the sauce cool.And the best part is that the recipe only requires a few ingredients, a microwave, and a refrigerator. You can easily make a double or triple batch for holiday celebrations. Salt: Added in with our other dry ingredients, salt helps balance the flavors and sweetness. Don’t skip this ingredient! All you’ll need are fresh strawberries, cream, sugar, and vanilla extract for a decadent dessert that is full of creamy and fruity flavor.

Strawberries and Cream is a simple and tasty way to make the most of seasonal berries! Fresh strawberries are drizzled with a vanilla-infused cream to really bring out their sweet and delicate flavor. The ultimate taste of summertime. The classic summer dessert: Strawberries and Cream. Sugar the strawberries: Add the chopped strawberries to a bowl with granulated sugar and toss to combine. Set aside for 5 minutes until all the sugar is dissolved. Vanilla extract: I suggest pure vanilla extract, or a high-quality bourbon vanilla extract, but never imitation vanilla or artificial vanilla. Freezing: Due to the high water content in fresh strawberries and the change in the texture of cream once frozen, freezing is not recommended. Top tipsThis recipe was inspired by my obsession with freeze-dried strawberries. Have you tried them? I wasn’t sure how I would feel about them since I prefer fresh fruit over… well, not fresh fruit. Strawberries and Cream is a famous dessert served at Wimbledon, but it's so simple that it can be enjoyed any time! Because I wanted that real, fresh strawberry flavor in these buttercreams I flavored them with only strawberries (and a dash of vanilla for some depth of flavor) and no artificial strawberry extracts. Assemble: Evenly distribute the sugared strawberries into serving bowls or glasses, then pour the cream over the strawberries. Garnish with a sprig of mint. Variations

Heavy Cream - Creates a creamy taste and texture. Use double cream, whipping cream or half-and-half if preferred. Make sure to cook the chocolate over low heat and stir the whole time so it doesn’t burn. If you burn the white chocolate the mixture will seize and get clumpy. In a jug, mix together the cream and vanilla seeds until well combined. Pour the mixture into the lolly moulds until it reaches halfway up the sides. Creme Savers boast the same creamy center and fruity outer layer that made Campino so irresistible. The Canadian twist brings a delightful blend of nostalgia and novelty, promising to reignite the joy that Campino once brought us. The good news is that you can get your hands on these delightful candies without having to book a flight to Canada! Choose bright vibrant red ripe strawberries for best results as they contain the best natural sweetness.Meanwhile, blend the remaining strawberries to a smooth purée in a food processor. Remove 2 tablespoons of the purée and set aside in a bowl. Here's a great way to keep the chocolate melty while you're rolling your truffles: Make sure you melt the chocolate in a bowl that will fit inside a larger bowl. Fill the larger one up about a third of the way with hot water, then place the bowl with the chocolate inside so the bottom is covered. If you do this, test it out first to make sure you don't have so much water that it spills over. If you have a double boiler this is a great way to melt chocolate chips and candy melts, but using the microwave is really handy as long as you're careful. Sure! While the dough doesn’t need to be chilled, it certainly can be. Instead of refrigerating the entire cookie bowl of cookie dough, my advice is to scoop and roll the cookie dough onto a large baking sheet, lightly cover with plastic wrap, and place in the refrigerator until you’re ready to bake, up to 2 days. Want to make them even further in advance? Read my freezing tips below! If you change up the color of the candy melts you use to drizzle or add some sprinkles or other toppings, you can make these truffles fit any holiday or theme!