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    Strawberry Fudge

    27/02/2014 by thebakingexplorer 22 Comments

    Jump to Recipe Print Recipe

    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!

    Strawberry Fudge

    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.

    Strawberry Fudge

    Tips for making the Strawberry Fudge:

    • 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!
    Strawberry Fudge

    Recommended equipment & ingredients*

    • 8" Square tin
    • Mixing bowls
    • Kitchen scales
    • Freeze dried strawberries
    • Pink food colouring
    • Strawberry extract

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More strawberry recipes

    • Prosecco & Strawberry Cake
    • Prosecco & Strawberry Cupcakes
    • Strawberries & Cream Cake
    • Double Chocolate & Strawberry Muffins
    • Vegan Strawberry Mousse with Pistachio Shortbread
    • Strawberry Oreo Cheesecake (No Bake)
    • Strawberries & Cream Cheesecake (No Bake)
    Strawberry Fudge

    Strawberry Fudge

    Yummy fudge with strawberry flavouring and freeze dried strawberry pieces
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Fudge
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 36
    Author: thebakingexplorer

    Ingredients

    • 550 g White chocolate
    • 397 g Condensed milk
    • 100 g Icing sugar
    • Pink food colouring
    • Strawberry flavouring I used LorAnn
    • 18 g Freeze dried strawberry pieces
    Metric - US Customary

    Instructions

    • Line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
    • Put the condensed milk and white chocolate in a pan and melt together on a low heat, stirring together as it melts
    • Once it's fully melted and combined, take the pan off the heat and stir in the icing sugar, pink food colouring and strawberry flavouring
    • NOTE: I used 7 drops of LorAnn strawberry flavouring, please check the instructions on the flavouring you are using for how much you need to add. You can also add a bit and stir it in, then taste the mixture to see if more is needed or not
    • Pour the fudge mixture into the tin and smooth it out to an even layer
    • Sprinkle over the freeze dried strawberry pieces, very gently press them into the fudge with your hand
    • Put in the fridge overnight, or for 3-4 hours to set
    • Remove from the tin and slice into pieces to serve. Store in the fridge for 2-3 weeks
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 129kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

    If you like this, check out more of my Fudge recipes!

    « Things To Do With... Leftover Wholemeal Flour
    Guinness Chocolate Brownies »

    Reader Interactions

    Comments

    1. Kate D

      February 28, 2014 at 7:20 pm

      5 stars
      Yum!!!! MUST make some strawberry fudge.....Love the colour.

      Reply
      • Kat BakingExplorer

        March 10, 2014 at 7:49 pm

        Thank you!

        Reply
    2. Lisa Niblock

      March 02, 2014 at 9:55 pm

      5 stars
      I have been eyeing those freeze dried strawberries and raspberries and trying to come up with an excuse to use them! I love the idea of them on top of this amazing looking strawberry fudge! Yum! I wish someone would make this fudge for me! You have a lucky partner!

      Reply
      • Kat BakingExplorer

        March 10, 2014 at 7:50 pm

        Thanks Lisa!

        Reply
    3. Kim

      March 02, 2014 at 10:09 pm

      5 stars
      This fudge looks delicious, such a nice colour and looks so pretty with the freeze dried strawberries.

      Reply
      • Kat BakingExplorer

        March 10, 2014 at 7:51 pm

        Thanks Kim!

        Reply
    4. david

      August 01, 2020 at 12:55 pm

      The fudge doesn't set and I've followed the recipe twice and still the same ,
      Personally just a waste of my time and money

      Reply
      • thebakingexplorer

        August 01, 2020 at 10:35 pm

        Hi David, I'm sorry to hear you've had trouble with this recipe. It absolutely does set as you can see from my photos. Can I ask, did you definitely use condensed milk? Sometimes people can mix it up with evaporated milk, and this would definitely affect the fudge setting.

        Reply
    5. Tani

      October 08, 2020 at 3:00 am

      How long do you have to cook the white chocolate and condensed milk mixture? Is there a temperature that has to be reached (i.e., 117C)?

      Reply
      • thebakingexplorer

        October 08, 2020 at 1:13 pm

        Hi Tani, you just melt it all together on a low heat, once it is fully melted and combined you can take it off the heat. There is no temperature that needs to be reached. This is a no boil fudge recipe 🙂

        Reply
    6. Julie

      January 09, 2021 at 9:49 pm

      5 stars
      Made this fudge today & it’s delicious all my family love it 😊

      Reply
    7. Tasneem

      February 04, 2021 at 9:51 am

      Can I use fresh strawberry puree instead of flavoring ?

      Reply
      • thebakingexplorer

        February 04, 2021 at 1:07 pm

        Hi, no unfortunately not, it won't set with the extra liquid. You could stir freeze dried strawberries into the fudge to add a strawberry taste if you can't get hold of flavouring.

        Reply
    8. Katrina

      February 25, 2021 at 12:49 pm

      Does this actually need all that chocolate

      Reply
      • thebakingexplorer

        February 25, 2021 at 10:53 pm

        Hi Katrina, yes! That's the recipe, let me know if you try it 🙂

        Reply
    9. Kat Griffin-Ryan

      March 06, 2021 at 9:30 am

      I would love to make this but marshmallow creme isn't easy to come by in UK! Could I use melted marshmallows instead?

      Reply
      • thebakingexplorer

        March 06, 2021 at 10:09 am

        Hi Kat, what recipe is this for? I am from the UK 🙂

        Reply
    10. Melissa

      March 18, 2021 at 7:51 pm

      Hi .. I want to try this but what is the strawberry flavouring and where can you get this from please .

      Reply
      • thebakingexplorer

        March 19, 2021 at 8:34 am

        Hi Melissa, there is a link to a strawberry flavouring in the recommended ingredient and equipment section of this blog post 🙂

        Reply
    11. Lisa

      May 23, 2021 at 8:53 pm

      5 stars
      Beautiful Strawberry Fudge 🍓 First attempt at making fudge and will definitely be making this again. Thanks for the recipe!

      Reply
    12. Christine

      December 06, 2021 at 5:38 pm

      Hello, from Canada here and our sweetened condensed milk comes in 300 ml/g tins. Not sure if you can answer this but if I make the recipe with amounts stated as is except for the milk, would this simply result in a firmer set? Or could I add 97 ml/g of heavy cream to make up for the missing amount without affecting the overall result too much?

      Reply
      • thebakingexplorer

        December 06, 2021 at 8:40 pm

        Hi Christine, I've never tried this so I'm not sure what the results would be, but in most cases changing ingredient quantities and types means you won't get the same results! If you're concerned about wasting condensed milk, the good news is you can freeze it 😀

        Reply

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