Strawberry Shortcake Fudge is two layers of strawberry fudge with vanilla wafers nestled between the layers and topped with crushed wafers.

▢3 cups (600 g) granulated sugar

▢¾ cup (1 ½ sticks / 170 g) unsalted butter

▢2 tablespoons strawberry jello powder

▢⅔ cup (168 g) evaporated milk

▢2 cups (340 g) white chocolate chips

▢1 jar (7 ounces) marshmallow fluff

▢1 teaspoon vanilla extract

▢1 pinch kosher salt

▢2 cups vanilla wafers

▢¾ cup crushed vanilla wafers, for topping

Line an 11×7-inch baking dish with parchment paper. Set aside.
In a large saucepan over medium heat, mix together sugar, butter, jello powder, and evaporated milk.
Bring the mixture to a boil, leaving on heat until it registers 234°F on a candy thermometer (about 5 minutes).
Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
Add the marshmallow fluff, vanilla extract, and salt. Stir to combine.
Transfer half of the fudge to the prepared pan and top with a layer of vanilla wafers. Pour the remaining fudge mixture over the layer of wafers.
Sprinkle the crushed vanilla wafers on top of the fudge.
Let the fudge cool at room temperature for about 2 hours (or until set) before cutting and serving.