Strawberry Fudge

With just the right amount of sweetness, this deliciously creamy strawberry fudge has a softness that melts in your mouth for a truly delightful experience.

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Imagine sinking your teeth into the vibrant red swirls and creamy white chocolate of this strawberry fudge. The classic combination of the tart strawberry flavor paired with the smooth chocolate is sure to melt in your mouth.

Strawberry Fudge Ingredients

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Strawberry swirl fudge is a decadent treat that will tantalize your taste buds, making it hard to eat only one piece of this delightful confection.

The richness of the white chocolate fudge combined with the intense sweetness of the strawberry will surely entice your taste buds.

Substitutions And Additions

WHITE CHOCOLATE CHIPS: High-quality white chocolate chips, like Ghiradelli, work the best. But if you are in a pinch, you can substitute them with white almond bark for this white chocolate strawberry fudge.

How To Make This Strawberry Fudge Recipe

To make this delightful homemade fudge recipe, you’ll combine butter, cream, and vanilla in a pan on the stove until the mixture is melted and warm. 

Turn off the heat, add the white chocolate, and mix until it is creamy before adding marshmallow fluff. Pour the mixture into a dish lined with parchment paper. Add in swirls of strawberry extract and red food coloring before popping the pan into the fridge to chill.

These easy steps will walk you through making this tasty treat:

STEP ONE: Line a 9×9-inch baking dish with parchment paper, making sure the parchment paper goes up all 4 sides of the baking dish. Set it aside.

STEP TWO: Add the strawberry extract and red food color gel to a small glass bowl (a glass bowl will not stain. You can also use a small red bowl or a disposable bowl). Stir to combine. Set it aside.

STEP THREE: Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter is melted.

STEP FOUR: Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6 to 7 minutes. Keep stirring and allow the mixture to simmer for another 3 minutes. Remove from the heat.

STEP FIVE: Add in the white baking chips. Cover the saucepan and let the mixture rest for 3 to 4 minutes. Stir until the white baking chips are melted. 

STEP SIX: Add the marshmallow fluff and stir until completely incorporated. 

STEP SEVEN: Pour ¾ of the fudge into the prepared pan.

STEP EIGHT: Stir in the red food gel and strawberry extract mixture into the remaining fudge. Continue stirring until the color is uniform. 

STEP NINE: Dollop the red food color fudge mixture on top of the base fudge. Use a kitchen knife to swirl the red food color mixture around the fudge. You want a swirl pattern over the fudge. 

Allow the fudge to sit at room temperature for 30 minutes before chilling in the refrigerator for at least 4 hours. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a large sharp knife to cut the fudge into 5 slices x 5 slices, giving you 25 pieces of fudge. Keep refrigerated until ready to serve.

How To Serve

When it comes to strawberry fudge, there are almost limitless possibilities for accompaniments. 

If you’re looking for something sweet, why not opt for a scoop of vanilla ice cream on the side? The cold addition will create a refreshing contrast against the dense and creamy fudge.

Another great option is to serve this perfect treat with whipped cream and fresh strawberries, allowing you to enjoy two different kinds of strawberries in one delicious treat.

If you enjoyed making this easy fudge recipe, check out our creamsicle fudge and chocolate fudge for even more creamy confections.

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Storage

Fudge keeps well in both the fridge and freezer. Here is how to store it for maximum freshness.

IN THE FRIDGE: Store any leftovers of this sweet treat in an airtight container in the refrigerator for up to 2 weeks. 

IN THE FREEZER: You can freeze the unsliced strawberry cream fudge for up to 2 months. Wrap the fudge in wax paper and then wrap it tightly in plastic wrap. Allow the fudge to thaw overnight in the refrigerator before slicing and serving.

The sweet yet tangy taste of strawberries mixed with the smooth velvety texture and flavor of fudge creates a unique and decadent treat. This strawberry fudge comes together quickly and easily and is sure to have you hooked from the first bite.

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Strawberry Fudge

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With just the right amount of sweetness, this deliciously creamy strawberry fudge has a softness that melts in your mouth for a truly delightful experience.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 25

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Ingredients

  

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• 2 teaspoons strawberry extract, I used Watkins
• ½ teaspoon red food color gel
• ¾ cup salted sweet cream butter
• ½ cup half and half
• ⅓ cup heavy cream
• 1 teaspoon clear vanilla flavoring
• 3 cups granulated sugar
• 2 tablespoons granulated sugar
• 1¾ cups good quality white baking chips, I used Ghirardelli
• 7 ounces marshmallow fluff

Instructions

 

• Line a 9×9-inch baking dish with parchment paper, making sure the parchment paper goes up all 4 sides of the baking dish. Set it aside.
• Add the strawberry extract and red food color gel to a small glass bowl. (A glass bowl will not stain. You can also use a small red bowl or a disposable bowl) Stir to combine. Set it aside.
• Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter is melted.
• Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6 to 7 minutes. Keep stirring and allow the mixture to simmer for another 3 minutes. Remove from the heat.
• Add in the white baking chips. Cover the saucepan and let the mixture rest for 3 to 4 minutes. Stir until the white baking chips are melted.
• Add the marshmallow fluff and stir until completely incorporated.
• Pour ¾ of the fudge into the prepared baking dish.
• Stir in the red food gel and strawberry extract mixture into the remaining fudge. Continue stirring until the color is uniform.
• Dollop the red food color fudge mixture on top of the base fudge. Use a kitchen knife to swirl the red food color mixture around the fudge. You want a swirl pattern over the fudge. Allow the fudge to sit at room temperature for 30 minutes before chilling in the refrigerator for at least 4 hours. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a large sharp knife to cut the fudge into 5 slices x 5 slices, giving you 25 pieces of fudge. Keep refrigerated until ready to serve.

Notes

• The parchment paper makes cleaning up a snap and makes it much easier to remove the yummy fudge from your pan when it’s time to slice into squares.
• For a lighter shade of fudge, you can reduce the red food color gel to ¼ teaspoon or 4 to 6 drops.
• Score the top of the fudge with a sharp knife before chilling to make cutting easier.
• If your kitchen is cooler, you can allow this easy treat to rest overnight on the countertop. I still recommend keeping the leftover fudge in the refrigerator. This will extend the life of the fudge.
• You can cut your strawberry white chocolate fudge before freezing. You will need to separate the fudge with waxed paper and wrap the fudge tightly in plastic wrap.

Nutrition

Calories: 260kcal | Carbohydrates: 39g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 83mg | Fiber: 1g | Sugar: 35g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg

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