If you’ve been on the hunt for the perfect creamy, dreamy pink treat, I’m so excited to share my **Strawberry Fudge Recipe** with you! This fudge is just the right balance of silky, sweet, and packed with strawberry flavor, making it an absolute crowd-pleaser every time. Whenever I make this, people swoon over that beautiful pink swirl and rich taste—you’re going to love every bite, trust me.
Why You’ll Love This Recipe
- Vibrant Flavor: The strawberry extract gives it a fresh, fruity punch that perfectly balances the fudge’s sweetness.
- Beautiful Presentation: That pink swirl not only tastes amazing but also creates a show-stopping treat for guests.
- Simple & Quick: You’ll be surprised how fast this fudge comes together with easy-to-find ingredients.
- Versatile Storage: It keeps so well in the fridge or freezer, perfect for making ahead or gifting.
Ingredients You’ll Need
These ingredients blend so beautifully, giving the fudge that luscious creamy texture along with that classic strawberry vibe you want. Look for good-quality white baking chips and a reliable strawberry extract to make your fudge truly shine.
- Strawberry extract: I prefer Watkins because it’s pure and strong, giving a natural strawberry kick.
- Red food color gel: Gel colors stay vibrant without watering down your fudge, so go for gel over liquid.
- Salted sweet cream butter: Adds richness and a hint of salt to balance the sweetness perfectly.
- Half and half: Keeps the fudge creamy but not too heavy.
- Heavy cream: Your fudge’s secret to that melt-in-your-mouth smoothness.
- Clear vanilla flavoring: Enhances flavor without messing with your pretty pink color.
- Granulated sugar: The classic sweetener that helps create the fudge’s structure.
- White baking chips: I’m a Ghirardelli fan—they melt wonderfully and taste rich.
- Marshmallow fluff: Adds a light touch and helps give that perfect fudgy texture.
Variations
I love playing around with this Strawberry Fudge Recipe by tweaking colors and flavors depending on the season or occasion. You can make it as vibrant or subtle as you want, and even add in mix-ins for a fun twist!
- Pastel Pink Fudge: When I want a softer look, I just dial back the red food color to ¼ teaspoon or a few drops; it’s perfect for baby showers or spring gatherings.
- White Chocolate Strawberry Swirl: Sometimes, I mix in chopped freeze-dried strawberries for bursts of tartness that really contrast the sweet fudge.
- Dairy-Free Version: You can substitute coconut cream and a vegan butter alternative for a lactose-free version—I’ve tried it and still loved the rich texture.
How to Make Strawberry Fudge Recipe
Step 1: Prepare Your Pan and Color Mixture
I always start by lining a 9×9-inch baking dish with parchment paper—make sure it goes up all four sides so you can lift the fudge out easily after it sets. Next, combine the strawberry extract and red food color gel in a small glass bowl; glass prevents staining and keeps things neat. This little color boost will add that gorgeous swirl we’re aiming for.
Step 2: Cook the Base Fudge Mixture
In your heavy-bottomed saucepan, melt the butter with half and half, heavy cream, and clear vanilla over medium heat, stirring constantly so everything comes together smoothly. When the butter’s melted and the mixture is smooth, add the granulated sugar. Stir nonstop as the sugar dissolves and the mixture comes to a gentle simmer—it usually takes 6 to 7 minutes. Keep stirring for an additional 3 minutes to make sure it cooks evenly; this step helps create that perfect fudge texture.
Step 3: Melt the White Baking Chips and Incorporate Fluff
After removing the pan from heat, add in those luscious white baking chips. Cover the pan and let everything rest for about 3 to 4 minutes—that way the chips melt without scorching. Then stir until smooth. Finally, fold in the marshmallow fluff until it’s fully mixed in; this is what makes the fudge irresistibly creamy.
Step 4: Pour and Swirl the Fudge
Pour about three-quarters of the fudge into your lined baking dish—that’s your base. Next, stir the red food color and strawberry extract mixture into the remaining fudge in the pan until the color is intense and even. Dollop spoonfuls of this pink batter on top of the white fudge and use a kitchen knife to swirl it around, creating those pretty strawberry marble patterns. This is where the magic happens!
Step 5: Let It Set and Slice
Allow the fudge to rest at room temperature for about 30 minutes before placing it in the fridge for at least 4 hours so it can set firmly. When it’s ready, just lift it out by the parchment paper and cut it into 25 pieces using a large, sharp knife. My favorite size is 5 slices by 5 slices—bite-sized and perfect for sharing.
Pro Tips for Making Strawberry Fudge Recipe
- Use Glass for Color Mixing: I always mix extracts and colors in a glass bowl to avoid stains and make cleanup easier.
- Constant Stirring is Key: Patience here pays off—keep stirring so the sugar dissolves evenly to avoid grainy fudge.
- Rest the Chips Covered: Covering the pan helps chips melt evenly without overheating or burning them.
- Swirl Gently: Use a light hand when swirling to keep distinct patterns, not a muddy mess.
How to Serve Strawberry Fudge Recipe
Garnishes
I’m a fan of keeping garnishes simple with this fudge. A light sprinkle of finely crushed freeze-dried strawberries or a few toasted almond slivers on top adds a subtle crunch and an extra layer of flavor. Sometimes, I just add a small fresh strawberry slice on each piece for a charming touch.
Side Dishes
This fudge pairs wonderfully with a hot cup of coffee or a chilled glass of milk—perfect for snack time or dessert. For parties, I like serving it alongside fresh fruit platters or light vanilla cookies for a sweet spread without overwhelming the palate.
Creative Ways to Present
For a special occasion, I’ve boxed up my Strawberry Fudge Recipe in pretty pastel-colored tins lined with tissue paper—it makes a stunning homemade gift. Another time, I cut them into small heart shapes for Valentine’s Day. Swirling pink and white ribbons around simple glass jars filled with fudge makes a great edible party favor too!
Make Ahead and Storage
Storing Leftovers
I store leftover fudge in an airtight container in the fridge, where it stays perfectly fresh for up to two weeks. Since fudge loves to absorb fridge odors, I recommend sealing it tightly or wrapping it well in plastic wrap before placing it in the container.
Freezing
Freezing is a lifesaver! You can freeze the fudge before or after slicing. Just wrap each piece in waxed paper and plastic wrap to prevent freezer burn. It keeps for up to two months and defrosts beautifully overnight in the fridge.
Reheating
Usually, I enjoy this fudge cold for that perfect texture, but if you want to soften it up a bit, let it sit at room temperature for 15-20 minutes before serving. Microwaving is risky—it can change texture, so I avoid it unless absolutely necessary.
FAQs
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Can I use fresh strawberries instead of strawberry extract in this recipe?
Fresh strawberries add a natural flavor but also introduce moisture, which can affect the fudge’s texture. Strawberry extract offers concentrated flavor without altering the consistency, so I recommend sticking with extract for this recipe. If you want to use fresh strawberries, try making a strawberry puree, reduce it down to remove extra water, and adjust the recipe accordingly, though it’s a bit more advanced.
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Why is my fudge grainy, and how can I fix it?
Grainy fudge usually happens if the sugar crystals don’t dissolve fully or if you stir too vigorously once the mixture cools. Always stir constantly while heating to dissolve sugar properly, and avoid over-mixing after removing from heat. Using fresh ingredients and cooking on medium heat helps prevent this problem.
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Can I make the strawberry fudge vegan or dairy-free?
Definitely! Swap the butter for a plant-based alternative, use coconut cream instead of half and half and heavy cream, and ensure your white baking chips and marshmallow fluff are vegan-friendly. Results will be slightly different in texture but still delicious.
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How long does Strawberry Fudge Recipe take to set?
It needs about 4 hours in the fridge to set well. If your kitchen is warm, this might be quicker, or if cooler, it can take longer. I usually let it sit at room temperature for 30 minutes before chilling to speed things up a bit.
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Can I reduce the food coloring for a subtler pink?
Absolutely! I’ve found that using just ¼ teaspoon of red food color gel or 4-6 drops gives a lovely pastel pink without overpowering. It’s a great tip for less intense color or kid-friendly presentations.
Final Thoughts
This Strawberry Fudge Recipe is one of those gems that’s become a household favorite for me and my family. The way it effortlessly combines rich creaminess with bright strawberry notes is just magic. I can’t recommend making this enough, whether you’re gifting it or indulging yourself. Grab your ingredients, follow these friendly steps, and get ready to wow everyone with homemade fudge that’s as delightful to make as it is to eat.
Print
Strawberry Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 50 minutes
- Yield: 25 pieces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This luscious Strawberry Fudge features a smooth, creamy texture infused with vibrant strawberry flavor and a beautiful swirl design. Made with white baking chips, marshmallow fluff, and a perfect blend of butter and cream, this delightful treat is ideal for special occasions or a sweet indulgence at home.
Ingredients
Flavor & Color
- 2 teaspoons strawberry extract (Watkins recommended)
- ½ teaspoon red food color gel
Dairy & Cream
- ¾ cup salted sweet cream butter
- ½ cup half and half
- ⅓ cup heavy cream
- 1 teaspoon clear vanilla flavoring
- 7 ounces marshmallow fluff (1 container)
Sweeteners & Mix-ins
- 3 cups + 2 tablespoons granulated sugar
- 1¾ cups good quality white baking chips (Ghirardelli recommended)
Instructions
- Prepare Baking Dish: Line a 9×9-inch baking dish with parchment paper, making sure the parchment extends up all four sides to allow easy removal later. Set aside.
- Mix Flavor and Color: In a small glass bowl, combine the strawberry extract and red food color gel. Stir well to blend and prevent staining from the color.
- Melt Butter and Creams: In a heavy-bottomed 3 to 4-quart saucepan over medium heat, combine the butter, half and half, heavy cream, and clear vanilla flavoring. Stir continuously until the butter melts completely.
- Add Sugar & Simmer: Incorporate the sugar into the saucepan mixture, stirring constantly as it heats to a simmer over approximately 6-7 minutes. Continue stirring and allow the mixture to simmer gently for an additional 3 minutes, then remove from heat.
- Melt White Chips: Add the white baking chips to the hot mixture. Cover the saucepan and let rest for 3-4 minutes, then stir thoroughly until the chips are fully melted and incorporated.
- Add Marshmallow Fluff: Stir in the marshmallow fluff until the fudge mixture is smooth and well combined.
- Pour Base Fudge: Pour about three-quarters of the fudge mixture into the prepared baking dish.
- Color Remaining Fudge: Stir the strawberry extract and red food color gel mixture into the remaining fudge in the saucepan until the color is uniformly blended.
- Create Swirl Pattern: Spoon dollops of the red-colored fudge over the base fudge in the baking dish. Using a kitchen knife, swirl the red fudge gently to create an attractive marbled pattern. Let the fudge sit at room temperature for 30 minutes.
- Chill & Set: Transfer the fudge to the refrigerator and chill for at least 4 hours until fully set.
- Slice & Store: Once set, carefully lift the fudge from the dish using the parchment paper. Using a sharp knife, cut the fudge into 5 by 5 slices, yielding 25 pieces. Keep refrigerated until ready to serve.
Notes
- Storage: Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: The unsliced fudge can be frozen for up to 2 months. Pre-slicing before freezing is possible; separate pieces with wax paper and wrap tightly in plastic wrap.
- Baking Dish Lining: Ensure parchment paper covers all sides of the dish for easy removal.
- Color Mixing Bowl: Use a glass, small red, or disposable bowl to avoid staining when mixing food coloring.
- Color Intensity: Reduce red food color gel to ¼ teaspoon or 4-6 drops for a lighter shade.
- Cooling Tips: On cooler days, letting fudge cool overnight on the countertop before refrigerating is fine, but refrigeration is recommended to extend freshness.
Nutrition
- Serving Size: 1 piece (approx. 34g)
- Calories: 150
- Sugar: 22g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
