Every time I whip up this strawberry fudge, I get a wave of nostalgia that takes me right back to my grandma’s tiny kitchen — warm, fragrant, and full of laughter. Honestly, it’s like a sweet little hug in every bite. If you’re the kind of person who loves that rich, creamy, melt-in-your-mouth texture reminiscent of traditional chocolate fudge but crave that fresh, fruity twist, this strawberry fudge recipe is going to become your absolute go-to. It’s way simpler than the usual rocky road or chocolate peanut butter versions, and the vibrant pink color always makes people smile like it’s some kind of magic treat. Plus, it’s one of those recipes I never fuss over but always get rave reviews for — kind of like the kitchen table secret everyone begs me to share.
What is strawberry fudge?
Think of strawberry fudge as the classic, luscious candy you remember from the candy shop, but with a bright, fruity twist that lights it up in the best way. It’s essentially a smooth and creamy fudge base infused with real strawberry flavor—no artificial nonsense. The name comes from that indulgent, buttery texture typical of traditional fudge, but instead of just chocolate, it’s sweetened and colored with luscious strawberries, whether fresh, freeze-dried, or in syrup form. It’s sweet but never cloying, with that delicate fruitiness balancing the richness perfectly. Honestly, if you love strawberries and have a soft spot for homemade sweets, this is like your new best friend in the kitchen.
Why you’ll love this recipe?
One thing I absolutely adore about this strawberry fudge is how effortlessly it straddles the line between indulgent and approachable. The flavor? It’s like a little burst of summertime wrapped in creamy decadence. The strawberry sweetness and that smooth buttery base just marry so well that it’s impossible not to smile with each bite. What I love most is how easy this fudge is—even if you’re new to candy-making, you can nail this without breaking a sweat. No complicated candy thermometers or guesswork, just simple stirring and patience. And since it doesn’t call for fancy, expensive ingredients, it’s surprisingly budget-friendly—fresh strawberries or even some freeze-dried powder work wonders.
Versatility-wise, you can cut this into little squares for snacks, stack it up nicely for holiday gifts, or even crumble it over yogurt or ice cream. It reminds me a bit of those popular chocolate truffles, but this one’s fresher, less heavy, and just downright addictive. Plus, every time I bring this to family gatherings, my cousins are hovering nearby, stealing sneak bites while no one’s looking. I’ve made this countless times and it never lasts past the first day, so trust me when I say you want to have plenty of napkins (and a cold glass of milk) ready!
How do you make strawberry fudge?
Quick Overview
This strawberry fudge basically involves melting a few simple base ingredients together until they form a silky mixture, stirring in strawberry flavor and let it firm up in the fridge. The process is forgiving, and you can customize it easily depending on fresh or powdered strawberries. The best part is how it transforms from a liquid blob into those perfect, creamy cubes that just melt on your tongue. I love this method because it doesn’t require any special equipment, and you can even do it in a microwave if you’re in a rush. It’s pure comfort, pure joy.
Ingredients
For the Main Batter:
- 2 cups white granulated sugar – I always go for pure cane sugar for better melting
- 1/2 cup unsalted butter – room temperature for smoothest blend
- 2/3 cup evaporated milk – gives that creamy texture without weighing it down
- 1/4 tsp salt – just a pinch to balance the sweetness
For the Filling:
- 1 cup freeze-dried strawberries, finely crushed or 1/2 cup fresh ripe strawberries (blended)
- 1 tsp pure vanilla extract – a gentle counterpoint to the strawberry
For the Glaze:
- 1 1/2 cups powdered sugar – sifted for smooth glazing
- 2 tbsp fresh strawberry juice or pureed strawberries – for lovely color and flavor
- 1 tbsp milk or cream – to reach perfect drizzle consistency
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Before you do anything else, line an 8×8-inch square pan with parchment paper, making sure to leave a little overhang on two sides so you can lift the fudge out easily later. No need to grease it since the parchment works like a charm. If you forget this step, trust me, you’ll regret hunting for that perfect spatula to pry out fudge squares. No oven needed here — we’re working on the stove and fridge for this one.
Step 2: Mix Dry Ingredients
In a medium saucepan, combine your granulated sugar and salt. Stir them just to bring them together — keeping the sugar loose helps it dissolve faster when you add the milk and butter. I learned the hard way that dumping everything in at once can leave a grainy texture, so this step really matters.
Step 3: Mix Wet Ingredients
Add the butter and evaporated milk over your sugar and salt mixture. Turn the heat to medium, and gently stir until the butter melts completely. This is where patience truly pays off. The mixture will bubble up but keep stirring — it should look smooth and syrupy, with the sugar fully dissolved. You’ll get a few moments to breathe here while things melt together perfectly.
Step 4: Combine
Once your mixture reaches a rolling boil, keep stirring constantly for about 5 minutes. You want the fudge base to thicken just enough to coat the back of a spoon. Don’t rush this — I usually set a timer and pretend I’m prepping for a mini cooking show in my kitchen. This step really sets the stage for that fudgy texture everyone swoons over.
Step 5: Prepare Filling
While the base cooks, crush your freeze-dried strawberries or whip up fresh ones in a small blender until smooth. When the fudge base is off the heat, stir in the strawberry mixture along with the vanilla extract. This is where the magic happens — you start to feel that sweet fruity aroma fill the room, and the pink hue deepens delectably.
Step 6: Layer & Swirl
Pour half of the fudge mixture into the prepared pan, then dollop a few spoonfuls of extra strawberry purée or jam if you want an extra bold swirl. Pour the remaining fudge over, then use a butter knife or skewer to gently swirl the layers together. This creates a beautiful marble effect that’s totally Instagram-worthy but more importantly, tastes divine.
Step 7: Bake
No baking required here, which is such a win! Instead, pop the pan into the fridge and let the fudge chill for at least 3 hours, or overnight if you can wait that long (I rarely do). The chill time is crucial—it lets the fudge set properly so you get those clean, firm squares, not a sticky mess.
Step 8: Cool & Glaze
Once firm, whisk together your glaze ingredients until smooth and drippy but not runny. Drizzle the glaze over the fudge squares while they’re still in the pan for a pretty finish. Let the glaze set for 20-30 minutes in the fridge—this is the icing on the cake, or should I say, the finishing touch on your fudge masterpiece.
Step 9: Slice & Serve
Use the parchment paper overhang to lift the fudge out onto a cutting board. Slice carefully with a sharp knife dipped in hot water (wiping the blade between cuts keeps the edges super clean). Serve chilled or at room temp, and watch how quickly everyone dives in. These squares vanish in my house faster than I can snap a photo!
What to Serve It With
For Breakfast: There’s something about a small piece of strawberry fudge alongside a mug of strong black coffee that just feels indulgent but not over the top. Try it with a creamy latte or iced matcha for a morning treat that doesn’t ruin your appetite but perks you up.
For Brunch: Plate it on a dessert tray alongside fresh berries and whipped cream. A sparkling rosé or elderflower lemonade makes a lovely, bright counterpoint to those rich strawberry bites.
As Dessert: This fudge pairs beautifully with vanilla bean ice cream or dollops of mascarpone cheese. Sprinkle a few mint leaves or toasted pistachios on top to elevate the presentation and add an unexpected crunch. Perfect for those sweet moments when you want something quick yet impressive.
For Cozy Snacks: Keep a jar of fudge squares near the couch for late-night cravings. I love wrapping a couple in parchment as an after-school treat for my kids—they share them with their friends all the time and talk about it the next day at school.
It’s become a little family tradition for us, especially during holidays or gloomy afternoons. Someone always finds their way back to the kitchen for just one more square, and I can’t blame them.
Top Tips for Perfecting Your Strawberry Fudge
Strawberry Prep: If you’re using fresh strawberries, make sure they’re ripe but not overly juicy—extra juice can thin out the fudge and mess with the consistency. Freeze-dried strawberries are my personal fave because they give a concentrated flavor without messing with texture. Crushing them finely also helps spread the fruity goodness evenly throughout.
Mixing Advice: Stir gently but firmly when combining sugar, butter, and milk. Overmixing after you’ve added the strawberries can lead to uneven texture or separation. The best fudge is smooth and firm, not grainy or curdled, so pay attention to your mixture as it cooks — use a wooden spoon and scrape the pan edges often!
Swirl Customization: Don’t be shy! The swirling technique is your chance to get creative and make each batch unique. I’ve found a gentle zigzag pattern with a butter knife works wonders. If you want a bolder contrast, add a little extra berry jam in some spots before swirling—it looks rustic but elegant.
Ingredient Swaps: I’ve tried replacing evaporated milk with almond or oat milk, and honestly, it makes the fudge even creamier and a touch nutty. Just don’t use anything too watery. For sweeteners, coconut sugar can be swapped in but expect a deeper caramel note. Maple syrup also adds a delightful twist but thins out the mix a bit.
Baking Tips: Since it’s more of a stovetop fudge, keep your heat moderate to prevent scorching. Stir consistently during the boiling phase and don’t rush the thickening — patience is your fudge’s best friend. Oven temps aren’t really a factor here, but chilling time is crucial to hitting that perfect sliceable texture.
Glaze Variations: Beyond strawberry glaze, you can swap in white chocolate drizzle or even a light lemon glaze for contrast. When glazing, aim for a consistency that’s slightly runny but holds shape once dripped. If your glaze is too thick, add a splash more juice; too thin, add powdered sugar a bit at a time. I learned this the hard way after a batch of glaze ran right off the fudge!
Storing and Reheating Tips
Room Temperature: Your strawberry fudge will stay fresh covered in an airtight container for up to 3 days at room temp. I like to keep mine in a cool, dry spot because heat can soften it too much, especially in summer. Cover loosely with wax paper under a lid to avoid any fridge or room odors sneaking in.
Refrigerator Storage: In the fridge, properly sealed in an airtight container, the fudge keeps beautifully for up to 2 weeks. Keeping it cold enhances the texture for those who love a firmer bite. Just let it sit out for 10 minutes before serving to soften slightly — that little warm-up make all the difference.
Freezer Instructions: Strawberry fudge freezes wonderfully if wrapped tightly in plastic wrap and then foil or a freezer-safe bag. It lasts up to 3 months this way. Thaw overnight in the fridge and bring to room temp before slicing to avoid cracking. Quick tip: slice before freezing for easy grab-and-go snacks.
Glaze Timing Advice: If you want to store fudge for longer, I recommend glazing right before serving so the topping stays fresh and glossy. Alternatively, if you plan to freeze the fudge, skip the glaze until after thawing to prevent cracking or melting issues.
Frequently Asked Questions
Final Thoughts
It’s funny how some recipes just find their way into your heart and kitchen forever. This strawberry fudge is one of those little miracles for me — it’s easy enough for a busy weeknight, impressive enough for company, and utterly comforting for those “just because” moments. The way it balances creamy richness with that fresh strawberry burst is hard to resist, and I promise it’s one you’ll find yourself making again and again. If strawberries aren’t your thing, don’t hesitate to play with flavors or add a chocolate swirl for something different—fudge is a blank canvas waiting for you!
I’d love to hear how your batch turns out or any twists you try, so don’t be shy about leaving a comment or rating. Share this with that friend who can never say no to sweets — because this strawberry fudge is pure joy wrapped in a little square. Happy making, and may your kitchen always smell like the sweetest memories!
strawberry fudge
Ingredients
Main Ingredients
- 2 cups granulated sugar
- 0.75 cup heavy whipping cream
- 0.75 cup unsalted butter
- pinch salt
- 11 ounce white chocolate morsels
- 7 ounce marshmallow creme
- 1 tablespoon strawberry gelatin mix
Instructions
Preparation Steps
- In a large saucepan, melt butter with sugar, heavy cream, and salt. Cook over medium-high heat until mixture starts to boil. Stir constantly and boil for 5 minutes.
- Remove from heat.
- Using a mixer, beat in white chocolate morsels and marshmallow creme until fully blended and smooth, about 1-2 minutes. Pour half the mixture into a parchment paper-lined 9-inch baking dish.
- To the remaining mixture, beat in strawberry gelatin mix and continue beating for 1 minute until smooth. Pour this over the first layer and use a knife to quickly swirl the two layers together.
- Allow the fudge to set at room temperature for 4 hours or overnight. Cut into bite-sized pieces and enjoy.
