This Strawberry Fudge is an easy no boil recipe that's made with a base of white chocolate. I've added strawberry flavouring and freeze dried strawberries for the strawberry element. It's basically impossible to get fresh strawberries to work in this kind of recipe, so I had to settle for flavouring. However, freeze dried strawberries are real strawberries and they also provide an intense hit of strawberry flavour! Plus, they look so pretty sprinkled on top of the fudge. I also coloured the fudge pink with some food colouring to make it look extra pretty. This would be such a cute gift for Mother's Day or Valentine's Day!

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Ingredient Tips & Equipment Information

Make sure you are using sweetened condensed milk for this recipe. Evaporated milk will not work.
The strawberry flavouring I used was by a brand called LorAnn. There are lots of different strawberry flavouring available so different brands will have varied strengths, so please read the instructions to find out how much to add to the mixture. Or add a little, then taste the fudge mixture and add more if needed.
If you can't get hold of strawberry flavouring, you can add extra freeze dried strawberries and stir them throught the fudge.
The pink food colouring is not essential, but it does look pretty!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Strawberry Fudge

In a pan on a low heat, melt the white chocolate and condensed milk together. Then stir in the sieved icing sugar, pink food colouring and strawberry flavouring.

Pour the mixture into a lined tin and sprinkle the freeze dried strawberries on top. Then put it in the fridge to set overnight.

For the full recipe with measurements, head to the recipe card at the end of this post.

What size tin do you need for this recipe?

I use an 8" square tin for this recipe as the fudge divides nicely into 36 pieces and they have a nice thickness to them. You can use a different sized tin, but remember that a bigger tin will result in thinner chunks of fudge and a smaller tin will create thicker chunks.

How long does the fudge last for?

This fudge will keep for 2-3 weeks and it must be stored in the fridge.

Can you use evaporated milk for this recipe?

No, you must use sweetened condensed milk for this recipe to work.

Can the fudge be frozen?

Yes! Wrap it well in cling film, or store it in an airtight container or a freezer bag. It can be frozen for up to 3 months.

Can the fudge be made gluten free or dairy free?

Great news for coeliacs, this recipe is already gluten free! Please do check the labels for all the ingredients you use though in case of cross contamination. Unfortunately this recipe is not suitable for making dairy free.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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