Strawberry fudge is an absolute delight that blends the sweetness of white chocolate with the refreshing taste of strawberries, making it a fantastic dessert choice. This easy recipe is as quick as it is delicious, perfect for satisfying your sweet tooth.
This strawberry fudge recipe addresses the challenges of achieving a smooth texture and vibrant flavor while ensuring easy preparation for any occasion.
I remember one busy evening when friends dropped by unexpectedly, and I whipped up this fudge in no time. With just a few ingredients, it turned out so creamy and smooth, and it quickly became a hit! The aroma of melting chocolate filled the air, and everyone could hardly wait to dig in.
This easy strawberry fudge is ready with just a 10-minute prep and about 10 minutes of cooking, followed by some chill time. Once set, you’ll get a lovely treat that’s rich yet balanced in flavor. If you’re looking to add something special to your dessert lineup, you might want to check out my Strawberry Shortcake Tiramisu next!
Table of contents
Why You Will Love This Recipe
- Quick Prep Time , With just 10 minutes to prep and another 10 minutes for cooking, this fudge is a go-to for those spontaneous dessert cravings.
- Eye-Catching Color , The vibrant pink hue from freeze-dried strawberries not only makes this fudge visually appealing but also adds a burst of natural fruitiness to the flavor.
- Rich Creaminess , Thanks to the white chocolate, each bite is satisfyingly creamy, making it a great treat for anyone with a sweet tooth looking for something extra satisfying.
- Storage Friendly , This fudge stays fresh for days in the refrigerator, making it perfect for making ahead and having on hand for unexpected guests or late-night snacks.
Easy Strawberry Fudge for Strawberry Desserts
- Prep Time: 10 minutes
- Cool Time: 4 hours
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 25 servings 1x
- Category: dessert
- Method: Stovetop Melting
- Cuisine: American
- Diet: Gluten Free
Description
Delicious strawberry white chocolate fudge that’s easy to make and perfect for any occasion.
Ingredients
- 3 cups (approximately 510 g) white chocolate chips, high-quality brand
- 14 oz (397 g) can sweetened condensed milk, full-fat preferred
- 1 oz (28 g) package freeze-dried strawberries, divided as specified
- 1 tablespoon unsalted butter, melted gently
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Line an 8×8 inch pan with parchment paper, leaving some overhang on the sides to facilitate easy removal of the fudge later. This prevents sticking and simplifies serving.
- Step 2: Reserve ¼ cup (about 7 g) of the freeze-dried strawberries for later. Place the remaining freeze-dried strawberries along with the sweetened condensed milk into the bowl of a food processor. Pulse until you achieve a creamy mixture with a uniform pink color, ensuring the strawberry flavor is evenly distributed.
- Step 3: Transfer the strawberry-condensed milk mixture and the white chocolate chips to a medium saucepan. Heat over low heat, stirring frequently, until the chocolate chips have fully melted. Keep the temperature warm but do not allow the mixture to boil to maintain a smooth, creamy texture.
- Step 4: Stir in the reserved ¼ cup freeze-dried strawberries to add texture. Pour the mixture into the prepared pan. Use a spatula to spread and smooth out the fudge evenly to the edges. Place in the refrigerator and chill for at least 4 hours to allow the fudge to set properly.
- Step 5: After chilling, lift the fudge out of the pan using the parchment paper overhang and place it on a cutting board. Cut into a 5 by 5 grid, producing 25 squares. For clean cuts and presentation, wipe the knife with a warm, damp cloth between each slice.
Notes
- Store the fudge in an airtight container at room temperature away from direct sunlight and heat sources for up to 2 days.
- Keep in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for a softer texture.
- Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before cutting and serving.
- If the fudge does not set after 4 hours, refrigerate for an additional hour. Cooler temperatures help it firm up.
- If white chocolate has clumps during melting, continue heating on low for 2 more minutes while stirring until smooth.
- For grainy fudge texture, gently re-melt for 1 minute and stir consistently until smooth again.
- To enhance strawberry flavor, add up to 2 tablespoons of strawberry extract during mixing before heating.
Nutrition
- Serving Size: 1 square
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Strawberries: Pick ripe, sweet strawberries with a deep red color. They’ll infuse the fudge with fruity flavor. If fresh aren’t available, you can use frozen ones, just thaw and drain excess moisture first.
- Sweetened condensed milk: This is key for a creamy texture and sweetness. Look for a full-fat version for the best results. Low-fat alternatives won’t provide the same richness!
- White chocolate chips: Use a high-quality brand for a smooth melt and good flavor. They help create that sweet base for the fudge. If you prefer a different flavor, try dark chocolate chips, but balance the sweetness accordingly.
- Butter: I suggest using unsalted butter to control the sweetness of your fudge. It adds richness and a smooth texture. Make sure to melt it gently to avoid burning!
- Vanilla extract: Go for pure vanilla extract rather than imitation for better flavor. It enhances the sweetness and complements the strawberries. You can swap for almond extract if you want a nutty undertone.
- Strawberries: Pick ripe, sweet strawberries with a deep red color. They’ll infuse the fudge with fruity flavor. If fresh aren’t available, you can use frozen ones, just thaw and drain excess moisture first.
- Sweetened condensed milk: This is key for a creamy texture and sweetness. Look for a full-fat version for the best results. Low-fat alternatives won’t provide the same richness!
- White chocolate chips: Use a high-quality brand for a smooth melt and good flavor. They help create that sweet base for the fudge. If you prefer a different flavor, try dark chocolate chips, but balance the sweetness accordingly.
- Butter: I suggest using unsalted butter to control the sweetness of your fudge. It adds richness and a smooth texture. Make sure to melt it gently to avoid burning!
- Vanilla extract: Go for pure vanilla extract rather than imitation for better flavor. It enhances the sweetness and complements the strawberries. You can swap for almond extract if you want a nutty undertone.
Recipe Tips
- If fudge doesn’t set properly, refrigerate for an additional hour, as colder temperatures help it firm up more effectively.
- When white chocolate shows clumps, continue heating on low for 2 minutes while stirring until the mixture becomes smooth.
- If the fudge appears grainy, try re-melting it gently for 1 minute and stir consistently until creamy.
- For a cleaner cut, wipe the knife with a warm damp cloth after every slice, preventing sticky fudge from accumulating.
- If you want to add more strawberry flavor, incorporate up to 2 tablespoons of strawberry extract when mixing the fudge.
Serving Suggestions
Serve strawberry fudge with a side of gluten-free vanilla ice cream or alongside fresh strawberries for an appealing presentation. Pair with a fruit salad or a light berry compote for added flavor and a bright touch.
Use to make chocolate-covered fudge bites or as a filling for gluten-free brownies. Add to yogurt parfaits or mix into a cake batter for a fun twist.
Top with a drizzle of melted dark chocolate or a citrus-infused glaze for extra sweetness. You can also sprinkle crushed freeze-dried strawberries on top for a nice visual element.
Recipe variations
- You can use white chocolate chips or substitute with white chocolate chunks for a slightly different texture in this strawberry fudge recipe.
- Add 1 ounce of freeze-dried strawberries crushed finely into the mixture for natural strawberry flavor and color without extra moisture.
- Either a food processor or a high-speed blender can gently pulse sweetened condensed milk and freeze-dried strawberries to create the pink base.
- If making a larger batch, double the ingredients to fill a 9×13-inch pan; adjust refrigeration time to about 6 hours for firm setting.
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How to Store?
To keep your Easy Strawberry Fudge for Strawberry Desserts fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days, keeping it away from direct sunlight and heat sources.
Refrigeration: Place in an airtight container in the refrigerator for up to 7 days. Let it come to room temperature before serving for softer texture.
Freezing: Wrap in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before cutting.
Other Recipes You’ll Love
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