Strawberry Fudge

Ingredients:
24-28 ounces* white chocolate chips
11.75 ounces Smucker’s Strawberry Topping (or strawberry sauce)
1 teaspoon freshly squeezed lemon juice
1 pinch salt
NOTE: If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 24 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 28 ounces.

Instructions:
Melt the white chocolate chips in the microwave or on the stove. (See tutorial for detailed instructions.)
Pour the strawberry topping, lemon juice, and pinch of salt into the melted white chocolate.
Stir until well combined.
Pour into a non-stick tin foil-lined 8-inch square baking pan.
Cover and chill for 3-4 hours until firm.
Remove and peel off tin foil before cutting into 36 squares.
Wrap in wax paper and place in a zip top bag or in an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.