White Chocolate Strawberry Fudge – A Sweet, Creamy Treat With Bright Berry Flavor
White chocolate strawberry fudge is the kind of treat that makes people smile before they even take a bite. It’s creamy, pretty to look at, and surprisingly easy to make at home with just a handful of ingredients. Think silky-smooth white chocolate with pops of real strawberry flavor in every square.
This fudge works for Valentine’s Day, birthdays, or any time you want something sweet and a little special. If you love strawberries and white chocolate together, this will become a new favorite.
White Chocolate Strawberry Fudge - A Sweet, Creamy Treat With Bright Berry Flavor
Ingredients
Method
- Prep the pan: Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.Lightly grease the parchment if your chocolate tends to stick.
- Crush the strawberries: Place freeze-dried strawberries in a zip-top bag and crush with a rolling pin. Aim for a mix of fine powder and small pieces. You’ll want about 1 to 1½ cups total.
- Melt the base: In a large microwave-safe bowl, combine white chocolate, sweetened condensed milk, and butter.Microwave at 50% power in 30-second bursts, stirring between each, until smooth. Alternatively, melt in a double boiler over gently simmering water.
- Add flavor: Stir in vanilla and a pinch of salt. Mix until fully combined and glossy.
- Fold in strawberries: Add most of the crushed freeze-dried strawberries and fold gently.Reserve a small handful for the top.
- Optional swirl: If using strawberry jam, dollop 4 to 5 small spoonfuls over the mixture and lightly swirl with a knife. Don’t overmix or it will muddy the color.
- Pour and smooth: Scrape the mixture into the prepared pan and smooth the top with a spatula. Sprinkle the remaining strawberries (and sprinkles, if using) over the surface and press lightly so they adhere.
- Set the fudge: Chill in the refrigerator for 2 to 3 hours, or until firm enough to slice.For the cleanest cuts, chill overnight.
- Slice and serve: Lift the slab out using the parchment overhang. Use a warm, sharp knife (run under hot water and wiped dry) to cut into small squares. Serve slightly chilled or at cool room temperature.
Why This Recipe Works
This recipe keeps things simple without sacrificing texture or flavor. Using sweetened condensed milk gives the fudge a smooth, set-and-slice finish without candy thermometers or complicated steps.
Real strawberry flavor comes from freeze-dried strawberries, which pack intense taste without watering down the mixture. A touch of vanilla brings warmth, while a pinch of salt balances the sweetness. The result is a creamy fudge with a clean snap and bright, natural berry notes.
What You’ll Need
- White chocolate: Use high-quality white chocolate bars or chips (about 16 ounces).Look for cocoa butter in the ingredients for the best melt and flavor.
- Sweetened condensed milk: One 14-ounce can. This is the backbone of the fudge’s texture.
- Unsalted butter: 2 tablespoons. Adds richness and a smooth finish.
- Vanilla extract: 1 teaspoon.Rounds out the sweetness.
- Fine sea salt: A pinch. Keeps the fudge from tasting flat.
- Freeze-dried strawberries: 1 to 1½ cups, lightly crushed. These deliver strong strawberry flavor without moisture.
- Optional mix-ins: Dried strawberry pieces, strawberry jam swirl, or pink/red sprinkles for decoration.
- Equipment: 8-inch square pan, parchment paper, microwave-safe bowl or double boiler, spatula, and a knife for slicing.
How to Make It
- Prep the pan: Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.Lightly grease the parchment if your chocolate tends to stick.
- Crush the strawberries: Place freeze-dried strawberries in a zip-top bag and crush with a rolling pin. Aim for a mix of fine powder and small pieces. You’ll want about 1 to 1½ cups total.
- Melt the base: In a large microwave-safe bowl, combine white chocolate, sweetened condensed milk, and butter.Microwave at 50% power in 30-second bursts, stirring between each, until smooth. Alternatively, melt in a double boiler over gently simmering water.
- Add flavor: Stir in vanilla and a pinch of salt. Mix until fully combined and glossy.
- Fold in strawberries: Add most of the crushed freeze-dried strawberries and fold gently.Reserve a small handful for the top.
- Optional swirl: If using strawberry jam, dollop 4 to 5 small spoonfuls over the mixture and lightly swirl with a knife. Don’t overmix or it will muddy the color.
- Pour and smooth: Scrape the mixture into the prepared pan and smooth the top with a spatula. Sprinkle the remaining strawberries (and sprinkles, if using) over the surface and press lightly so they adhere.
- Set the fudge: Chill in the refrigerator for 2 to 3 hours, or until firm enough to slice.For the cleanest cuts, chill overnight.
- Slice and serve: Lift the slab out using the parchment overhang. Use a warm, sharp knife (run under hot water and wiped dry) to cut into small squares. Serve slightly chilled or at cool room temperature.
Storage Instructions
Store the fudge in an airtight container with parchment between layers to prevent sticking.
It keeps up to 1 week in the refrigerator. For longer storage, freeze for up to 2 months. Wrap tightly in plastic, then place in a freezer bag or airtight container.
Thaw in the fridge overnight before serving. Avoid humid environments, which can cause the surface to become tacky.
Health Benefits
While fudge is a treat, there are a few small perks. Freeze-dried strawberries provide vitamin C and antioxidants, and they’re a more concentrated source of strawberry flavor without added moisture.
Using real white chocolate with cocoa butter offers a smoother melt and can contain small amounts of calcium. You’re also in control of ingredients—no artificial strawberry flavor needed.
That said, this recipe is still rich in sugar and saturated fat, so enjoy it in small portions. If you want to lighten it up slightly, cut the squares smaller or pair a piece with fresh berries for a more balanced dessert.
Common Mistakes to Avoid
- Overheating the chocolate: White chocolate scorches easily.Use low heat and stir often. If it looks thick or grainy, you’ve gone too hot.
- Using watery mix-ins: Fresh strawberries release moisture and can make the fudge weep or not set. Stick to freeze-dried fruit.
- Skipping the salt: A tiny pinch sharpens the flavor and keeps the sweetness in check.
- Rushing the set time: If you cut too early, the fudge may smear.Chill until firm for clean slices.
- Choosing low-quality white chocolate: Products without cocoa butter can taste waxy and melt poorly. Check the label for cocoa butter.
Recipe Variations
- Strawberry Shortcake Fudge: Fold in crushed vanilla wafer cookies or shortbread for a cookie crunch. Add a few extra crumbs on top.
- Lemon Kiss: Add 1 teaspoon lemon zest and a few drops of lemon extract for a bright, tangy twist alongside the strawberry.
- Ruby Ripple: Swirl in a small amount of raspberry jam or use freeze-dried raspberries for a deeper berry note and a ruby color.
- Chocolate-Dipped Squares: After chilling and slicing, dip half of each square in melted dark or milk chocolate and let set.
- Almond Crunch: Stir in toasted sliced almonds and a splash of almond extract for a nutty, bakery-style flavor.
- Valentine’s Version: Add pink sprinkles on top and cut into heart shapes with a metal cookie cutter.
FAQ
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture and will prevent the fudge from setting properly.
For real strawberry flavor without excess liquid, freeze-dried strawberries are the best choice.
What if my white chocolate won’t melt smoothly?
Lower the heat and add patience. Melt at 50% power in the microwave and stir between bursts. If using a double boiler, keep the water at a gentle simmer and make sure no steam or water gets into the bowl, which can cause seizing.
How do I prevent grainy texture?
Use quality white chocolate with cocoa butter, melt gently, and stir constantly.
Avoid overheating and don’t add water-based liquids. The sweetened condensed milk provides the smooth, stable base you need.
Can I make this fudge without sweetened condensed milk?
Not with this method. The condensed milk gives the fudge its structure and creamy texture.
If you prefer a traditional cooked fudge, you’d need a different recipe with sugar, cream, and a candy thermometer.
How long does it take to set?
Plan for 2 to 3 hours in the fridge, or overnight for best slicing. Warmer kitchens may need more time.
What pan size works best?
An 8-inch square pan gives a classic thickness. A 9-inch pan yields slightly thinner pieces.
For thicker fudge, use a loaf pan and adjust chill time.
Can I reduce the sweetness?
White chocolate fudge is naturally sweet. You can balance it by adding a little extra salt, incorporating tart freeze-dried raspberries, or finishing with a drizzle of dark chocolate to bring contrast.
Is there a dairy-free option?
Yes, use dairy-free white chocolate and a sweetened condensed coconut milk. The flavor will have a light coconut note but still sets nicely.
Final Thoughts
White chocolate strawberry fudge is simple, pretty, and delivers big flavor with minimal effort.
With the help of freeze-dried strawberries and sweetened condensed milk, you get a smooth, fruity treat that slices cleanly and keeps well. Make a batch for gifting, holidays, or a fun weekend project. Once you master the basic method, try a few variations and make it your own.
It’s the kind of recipe you’ll want to keep in your back pocket for quick, crowd-pleasing sweets.
