Strawberry Fudge
This creamy Strawberry Fudge is a no-bake, microwave-friendly treat made with white chocolate, sweetened condensed milk, and real strawberry flavor. Pretty-in-pink and perfect for Valentine’s Day, holidays, parties, or whenever you want an easy homemade candy.
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use a brand that melts smoothly
- 14 oz sweetened condensed milk 1 can; do not substitute evaporated milk
- 3 tablespoons unsalted butter cut into small pieces
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons freeze-dried strawberries finely crushed to a powder, OR use strawberry gelatin in the next ingredient instead
- 2 tablespoons strawberry gelatin powder like Jell-O; use instead of freeze-dried strawberries if preferred
- 1/2-1 teaspoon strawberry extract optional but recommended; start with 1/2 teaspoon and adjust to taste
- 1 pinch fine sea salt
- crushed freeze-dried strawberries optional topping, 1–3 tablespoons
- pink or white sprinkles optional topping, 1–3 tablespoons
- mini marshmallows optional topping, chopped small; 1–3 tablespoons
- 1 8x8-inch square baking pan metal or glass, for setting the fudge
- parchment paper for lining the pan, with overhang
Instructions
- Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides to act as handles. Lightly grease the parchment with a little butter or nonstick spray to prevent sticking.1 8x8-inch square baking pan, parchment paper
- In a medium microwave-safe bowl, add the white chocolate chips, sweetened condensed milk, and butter. Do not stir yet; arrange them so they melt evenly.3 cups white chocolate chips, 14 oz sweetened condensed milk, 3 tablespoons unsalted butter
- Microwave the mixture on 50–60% power for 30 seconds at a time, stirring well after each burst. Repeat for 2–3 rounds, or until the mixture is mostly melted and smooth. The residual heat will finish melting any small bits; stir thoroughly before adding more heat to avoid scorching the white chocolate.3 cups white chocolate chips, 14 oz sweetened condensed milk, 3 tablespoons unsalted butter
- Stir in the vanilla extract, a pinch of fine sea salt, and your strawberry ingredient of choice: either the finely crushed freeze-dried strawberries OR the strawberry gelatin powder. If using, add 1/2 teaspoon strawberry extract. Mix very well, scraping the sides and bottom of the bowl. Carefully taste and add a bit more strawberry extract or strawberry powder if you want a stronger flavor.1 teaspoon pure vanilla extract, 2-3 tablespoons freeze-dried strawberries, 2 tablespoons strawberry gelatin powder, 1/2-1 teaspoon strawberry extract, 1 pinch fine sea salt
- If the fudge mixture is very thick and stiff, microwave it for another 10–15 seconds at 50% power and stir again. The consistency should be thick like brownie batter, not dry or crumbly.
- Pour the strawberry fudge mixture into the prepared pan. Use a silicone spatula to spread it evenly into the corners and smooth the top. Work fairly quickly, as the mixture will begin to set as it cools.1 8x8-inch square baking pan, parchment paper
- While the fudge is still warm and soft on top, sprinkle with optional toppings such as crushed freeze-dried strawberries, pink or white sprinkles, or chopped mini marshmallows. Gently press them into the surface so they adhere.crushed freeze-dried strawberries, pink or white sprinkles, mini marshmallows
- Transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is firm enough to cut cleanly. For the neatest squares, chill 3–4 hours or overnight.
- Use the parchment overhang to lift the set fudge out of the pan and place it on a cutting board. With a sharp knife, cut into 25 small squares (5x5) or 16 larger squares (4x4), wiping the knife between cuts for clean edges. Serve slightly cool or at room temperature.
Notes
Yield: About 16–25 pieces, depending on how you cut the squares.
Timing: 10–15 minutes of hands-on prep plus 2–4 hours of chilling.
Storage: Store in an airtight container at room temperature (cool kitchen) for up to 2 days or in the refrigerator for up to 1 week. For longer storage, freeze pieces on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 2 months. Thaw in the fridge for a few hours or at room temperature for 20–30 minutes.
Tips: Use good-quality white chocolate chips to avoid grainy texture, and always melt white chocolate gently at 50–60% power to prevent scorching. Cut the fudge when it is cold from the fridge for the cleanest slices, then let it sit for 5–10 minutes for the best flavor and texture. For brighter pink color, you can add a drop or two of pink food coloring. This recipe can be doubled and set in a 9x13-inch pan.
Timing: 10–15 minutes of hands-on prep plus 2–4 hours of chilling.
Storage: Store in an airtight container at room temperature (cool kitchen) for up to 2 days or in the refrigerator for up to 1 week. For longer storage, freeze pieces on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 2 months. Thaw in the fridge for a few hours or at room temperature for 20–30 minutes.
Tips: Use good-quality white chocolate chips to avoid grainy texture, and always melt white chocolate gently at 50–60% power to prevent scorching. Cut the fudge when it is cold from the fridge for the cleanest slices, then let it sit for 5–10 minutes for the best flavor and texture. For brighter pink color, you can add a drop or two of pink food coloring. This recipe can be doubled and set in a 9x13-inch pan.
Nutrition
Calories: 150kcal
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