Strawberry Shortcake Fudge

(Courtesy of shugarysweets.com)

Ingredients:
1 1/2 c. Nilla wafer crumbs, about 48 cookies
3 Tbsp. unsalted butter, melted
FUDGE:
2 c. granulated sugar
3/4 c. unsalted butter
Pinch of salt
3/4 c. heavy cream
11 oz. white chocolate chips
7 oz. marshmallow cream
3/4 c. strawberry preserves

Directions:
Line a 9 inch square dish with foil.  Set aside.

In a food processor, pulse cookies until fine crumbs.  Add melted butter and stir until combined.  Press into bottom of prepared dish. 

In a large mixing bowl, add white chocolate chips and marshmallow cream.  Set aside.

In a large saucepan, combine sugar, butter, salt and cream.  Heat over medium high heat, stirring constantly, until mixture begins to boil.  Continue boiling for 4-5 minutes (at a rolling boil).  Remove from heat and pour over chocolate chips and marshmallow cream.

Using an electric mixer, beat mixture until white chocolate chips are melted and fudge is creamy (about 1-2 minutes).  Add strawberry preserves and stir gently until swirled in.  Pour over crust.  Refrigerate fudge for 4 hours.  Cut and serve.

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