Imagine biting into swirls of vibrant red strawberry and silky white chocolate in this creamy strawberry fudge. The tart brightness of strawberry paired with smooth white chocolate creates a melt-in-your-mouth confection that’s hard to resist.
Strawberry Fudge Ingredients
Strawberry swirl fudge is a rich, decadent treat. The creamy white chocolate base and the sweet, fruity strawberry swirls balance perfectly to deliver a unique and irresistible flavor.
You’ll need:
- 2 teaspoons strawberry extract (Watkins recommended)
- 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 + 2 tablespoons granulated sugar
- 1¾ cups good-quality white baking chips (Ghirardelli suggested)
- 1 (7-ounce) container marshmallow fluff
Substitutions And Additions
White chocolate chips: Use high-quality white chocolate chips for the best texture and flavor. If needed, white almond bark can be used as a substitute.
How To Make This Strawberry Fudge
Start by combining butter, creams, and vanilla in a saucepan and heating gently until the butter melts and the mixture is warm. Remove from heat, stir in the white chocolate until smooth, then mix in marshmallow fluff for body and sheen. Pour most of the fudge into a parchment-lined pan, then tint the remaining portion with strawberry extract and red gel. Dollop and swirl the colored portion over the base, chill until set, and cut into squares.
Steps at a glance:
Step One: Line a 9×9-inch baking dish with parchment paper, bringing the paper up all four sides. Set aside.
Note:
The parchment paper makes cleanup simple and helps lift the set fudge from the pan for easy slicing.
Step Two: Mix the strawberry extract and red food color gel in a small glass bowl and set aside. A glass bowl helps prevent staining.
Pro tip:
For a paler pink, use ¼ teaspoon of food gel or 4–6 drops of liquid color.
Step Three: In a 3–4 quart heavy-bottomed saucepan over medium heat, combine butter, half and half, heavy cream, and clear vanilla. Stir until the butter melts.
Step Four: Add the sugar and stir constantly as the mixture comes to a simmer, about 6–7 minutes. Continue simmering with stirring for 3 more minutes, then remove from heat.
Step Five: Stir in the white baking chips, cover the saucepan, and let sit 3–4 minutes. Stir until the chips are fully melted and the mixture is smooth.
Step Six: Add the marshmallow fluff and mix until fully incorporated and smooth.
Step Seven: Pour about ¾ of the fudge into the prepared pan, smoothing the surface.
Step Eight: Stir the reserved strawberry extract and red gel into the remaining fudge until the color is even.
Step Nine: Dollop the red-tinted mixture over the pale base and use a knife to swirl it into a marbled pattern. Let the pan sit at room temperature for 30 minutes, then refrigerate for at least 4 hours to set. Lift the set fudge from the pan using the parchment and cut into 5 × 5 slices for 25 pieces. Keep refrigerated until serving.
Pro tip:
Score the surface lightly with a sharp knife before chilling to make slicing neater.
How To Serve
This strawberry fudge pairs well with a variety of accompaniments. A scoop of vanilla ice cream adds a cool contrast, while whipped cream and fresh strawberries reinforce the fruity notes and add lightness.
Serve chilled on a dessert platter or gift as individual wrapped squares for holidays and special occasions.
More fudge ideas:
Explore other creamy flavors like mint chocolate or peppermint bark for seasonal variety.
Storage
Store fudge in the refrigerator or freezer to maintain texture and freshness.
In the fridge: Place leftovers in an airtight container and refrigerate up to 2 weeks.
Tip:
If your kitchen is cool, you can briefly leave the fudge at room temperature before refrigerating, but storing it chilled extends shelf life.
In the freezer: Freeze unsliced fudge up to 2 months. Wrap in wax paper, then plastic wrap. Thaw overnight in the refrigerator before slicing. You may also slice before freezing and separate pieces with wax paper.
Tip:
Wrap individual pieces tightly to prevent freezer burn and preserve texture.
The combination of bright strawberry flavor and velvety white chocolate creates a distinctive, indulgent confection. This strawberry fudge comes together quickly and rewards you with a creamy, flavorful treat that’s perfect for sharing.
Frequently Asked Questions
Yes. Freeze in an airtight package for up to two months; thaw in the refrigerator overnight before serving.
Yes. Refrigerate finished fudge to keep it firm and fresh.
Heat a large sharp knife in hot water, dry it thoroughly, and slice in long, smooth strokes—the warm blade helps glide through the fudge.
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Strawberry Fudge
Ingredients
- 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 + 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 so the paper rises up all four sides. Set aside.
- Combine strawberry extract and red food color gel in a small glass bowl; stir and set aside.
- In a heavy-bottomed saucepan over medium heat, combine butter, half and half, heavy cream, and clear vanilla. Stir until butter melts.
- Add the sugar and stir constantly as the mixture comes to a simmer (about 6–7 minutes). Continue stirring and simmer for an additional 3 minutes. Remove from heat.
- Stir in the white baking chips, cover, and let rest 3–4 minutes, then stir until melted and smooth.
- Add marshmallow fluff and stir until fully incorporated.
- Pour about ¾ of the mixture into the prepared pan and smooth the surface.
- Stir the reserved strawberry and red gel mixture into the remaining fudge until evenly colored.
- Dollop the red-tinted fudge onto the base and swirl with a knife to create a marbled pattern. Let sit at room temperature 30 minutes, then chill at least 4 hours. Lift out using the parchment and cut into 25 squares. Store refrigerated.
Notes
- The parchment paper simplifies cleanup and makes it easy to lift the fudge from the pan.
- For a lighter pink, reduce red food gel to ¼ teaspoon or 4–6 drops.
- Score the top of the fudge before chilling to make cutting tidier.
- You can leave the fudge briefly at room temperature if your kitchen is cool, but refrigeration extends freshness.
- To freeze, wrap whole or sliced pieces with wax paper and plastic wrap to protect texture.
Nutrition
| Carbohydrates: 39g
| Protein: 1g
| Fat: 12g
| Sugar: 35g
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