Would you like to save this?
We'll email this post to you, so you can come back to it later!
Strawberry Fudge Recipe
If you’re craving a quick, pretty, and creamy treat, this Strawberry Fudge Recipe is a no-bake, microwave-friendly, holiday-ready dessert that tastes like a cross between strawberry ice cream and old-fashioned candy-shop fudge—without all the fuss.
What Makes This Strawberry Fudge Recipe So Special?
This homemade strawberry fudge is one of those “how is this so easy?” recipes that still looks like you spent all afternoon in the kitchen. It’s a simple strawberry fudge recipe made with white chocolate, sweetened condensed milk, and a burst of strawberry flavor, so it’s rich, smooth, and perfectly pink.
I reach for this recipe every February when Valentine’s Day creeps up on me, and again in December when I need one more holiday fudge recipe for cookie trays and teacher gifts. It’s also a lifesaver when the grandkids are over and I need a “wow” strawberry dessert recipe that doesn’t involve turning on the oven or washing half the dishes in the house.
What I love is how flexible it is: you can make it as a creamy white chocolate strawberry fudge, as a microwave strawberry fudge when you’re in a hurry, or even layer it with chocolate for a pretty two-tone pan. It’s no bake, quick to set, and forgiving enough for beginners—honestly, this is fudge for real life, not for pastry school.
Why You’ll Love This Strawberry Fudge Recipe
- No oven, no problem – This is a true no bake strawberry fudge; everything melts together in the microwave or on the stovetop.
- Fast enough for weeknights – About 10 minutes of hands-on time; the rest is just chilling in the fridge.
- Perfectly creamy texture – Thanks to white chocolate and condensed milk, you get soft, creamy strawberry fudge that slices cleanly.
- Festive pink color – Naturally pretty pink strawberry fudge that looks gorgeous for Valentine’s Day, baby showers, weddings, and holiday trays.
- Beginner-friendly – No candy thermometer, no tricky stages; if you can stir, you can make this.
- Endlessly customizable – Add sprinkles, swirl in chocolate, mix in freeze-dried berries, or cut into shapes with cookie cutters.
- Great for gifting – This strawberry candy recipe holds its shape, layers well in boxes, and ships better than many cookies.
- Kid-approved and crowd-pleasing – The flavor is like strawberries-and-cream candy, sweet but not harsh or artificial when you use the right ingredients.
Ingredients for Creamy Strawberry Fudge
Here’s everything you need to make this easy strawberry fudge. I’ll share some helpful substitutions, too.
-
3 cups (about 18 oz / 510 g) white chocolate chips
- Look for good-quality white chocolate chips that list cocoa butter (Ghirardelli, Guittard, or store brands that melt smoothly). Cheaper chips can feel waxy and may not melt as nicely.
-
1 can (14 oz / 396 g) sweetened condensed milk
- This is the base of a classic condensed milk fudge. Use sweetened condensed milk, not evaporated milk. Brands like Eagle Brand or store-brand both work fine.
-
3 tablespoons unsalted butter
- Butter adds richness and helps with that silky, creamy finish. If you only have salted butter, use it and reduce the salt pinch below.
-
1 (3 oz) box strawberry-flavored gelatin mix (like Jell-O)
- This is the secret for strong, sweet strawberry flavor and that pretty pink color. Use regular, not sugar-free, for the best set and flavor.
-
1 teaspoon pure vanilla extract
- Vanilla rounds out the flavor and keeps the strawberry from tasting too sharp.
-
Pinch of fine sea salt
- The salt balances the sweetness and gives your homemade strawberry fudge a more “grown-up” flavor.
-
Optional: 1/2 cup finely crushed freeze-dried strawberries
- This adds a natural strawberry punch and pretty speckles. If you want less “candy” flavor and more real berry flavor, I highly recommend it. You can find bags of freeze-dried strawberries at Target, Walmart, Trader Joe’s, or on Amazon.
-
Optional toppings
- Valentine’s Day sprinkles or nonpareils for a valentine’s day fudge twist
- White chocolate drizzle
- Crushed freeze-dried strawberries or strawberry crunch topping
-
For the pan
- 1 tablespoon butter or nonstick spray
- Parchment paper to line the pan and help you lift the fudge out cleanly
Pan size:
- Use an 8×8-inch (20×20 cm) square pan for thicker, tall pieces of fudge.
- For slightly thinner, more bite-sized squares, you can use a 9×9-inch (23×23 cm) pan.
Step-by-Step Directions (Microwave or Stovetop)
Let me walk you through this; it’s very simple, but I’ll give you all the little cues I watch for.
-
Prepare your pan
- Lightly butter or spray your 8×8-inch pan.
- Line it with parchment paper, leaving some paper hanging over the sides as “handles.”
- Smooth out any big wrinkles so your strawberry fudge has neat edges.
-
Melt the white chocolate, condensed milk, and butter (microwave method)
- In a large microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and butter.
- Microwave on 50% power for 45–60 seconds, then stir very well.
- Continue microwaving in 20–30 second bursts at 50% power, stirring between each burst, until the mixture is smooth and glossy.
- You don’t want it boiling; warm and fully melted is perfect.
- If it looks a little stiff, keep stirring; residual heat usually finishes the job.
Stovetop version:
- Add the white chocolate chips, sweetened condensed milk, and butter to a medium heavy-bottomed saucepan.
- Warm over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth.
- Take your time—high heat can scorch the chocolate or make it seize.
-
Add the strawberry flavor and color
- Once the base is melted and smooth, sprinkle the strawberry gelatin over the top.
- Stir steadily until the gelatin is fully dissolved and the mixture turns a deep pink.
- If adding crushed freeze-dried strawberries, stir them in now. They’ll thicken the mixture slightly and deepen the strawberry scent.
-
Season and add vanilla
- Stir in the vanilla extract and a pinch of salt.
- Taste carefully (it will be warm and sweet). If it tastes a little flat or too sweet, that usually means it wants a tiny bit more salt—just a small pinch.
-
Pour and level the fudge
- Immediately pour the strawberry fudge mixture into your prepared pan.
- Use a small offset spatula or the back of a spoon to spread it evenly into the corners. Work fairly quickly; it will start to thicken as it cools.
-
Add toppings (optional but fun)
- While the surface is still warm and soft, add your toppings:
- Sprinkle on Valentine’s sprinkles, heart-shaped confetti, or nonpareils.
- Sprinkle extra crushed freeze-dried strawberries for a “strawberry shortcake” look.
- Press very gently with your hand or spatula to help them stick.
- While the surface is still warm and soft, add your toppings:
-
Chill until set
- Place the pan in the refrigerator and chill for at least 2 hours, or until firm enough to slice.
- If you have the time, 3–4 hours makes for super clean cuts.
- For a firmer, slightly chewier fudge, let it sit in the fridge overnight.
-
Slice and serve
- Use the parchment handles to lift the entire block of fudge out of the pan and place it on a cutting board.
- With a long, sharp knife, cut into 1-inch squares or rectangles.
- Wipe the knife with a warm, damp cloth between cuts for neat edges.
You now have a big batch of quick strawberry fudge that looks like it came from a little boutique candy shop downtown.
Servings & Timing
- Yield: About 36 small squares (1-inch pieces), depending on how you cut it
- Prep Time: 10–15 minutes
- Chill Time: 2–4 hours
- Total Time: About 2 hours 20 minutes to 4 hours 20 minutes (mostly hands-off chilling)
This makes plenty for a small gathering, or for tucking into treat bags and gift boxes. If you’re hosting a large party, the recipe doubles easily; just use a 9×13-inch pan and watch the chilling time (it may take a little longer to set).
Fun Variations for Your Strawberry Fudge Recipe
You know what? Once you make this once, you’ll start thinking of all kinds of ways to play with it. Here are some of my favorite twists:
- White Chocolate Strawberry Swirl Fudge – Pour half the strawberry fudge into the pan, top with melted plain white chocolate, and swirl with a knife for a marbled look.
- Strawberries & Cream Fudge – Make one batch of plain vanilla white chocolate fudge and one batch of strawberry fudge, then layer them for a two-tone square.
- Chocolate-Covered Strawberry Fudge – Press mini chocolate chips on top while the fudge is still warm or drizzle dark chocolate over chilled squares.
- Birthday Party Strawberry Fudge – Fold rainbow sprinkles into the fudge itself and add more on top for a funfetti-style strawberry candy recipe.
- Vegan Strawberry Fudge – Use dairy-free white chocolate chips and a vegan sweetened condensed coconut milk, and skip the butter or use plant-based butter.
- Strawberry Lemonade Fudge – Add 1–2 teaspoons of finely grated lemon zest and a tiny splash of lemon extract for a bright, fruity twist.
If you like to bake seasonally, you can easily turn this into a spring pastel treat with light sprinkles, or a Christmas fudge by adding white, red, and green sprinkles.
How to Store, Freeze, and Make Ahead
One of my favorite things about this easy strawberry fudge is how well it keeps. It’s very stash-friendly, which is handy for holidays and busy weeks.
Room temperature:
- In a cool, dry kitchen, you can store this fudge at room temperature in an airtight container for 2–3 days.
- Keep it out of direct sunlight and away from heat sources so it doesn’t soften too much.
Refrigerator:
- For longer storage, keep the strawberry fudge in a covered container in the fridge for up to 2 weeks.
- Place parchment or wax paper between layers to keep the pieces from sticking together or picking up each other’s toppings.
Freezer:
- For longer-term storage, freeze your strawberry fudge squares in a freezer-safe container or zip-top bag for up to 2 months.
- Again, use parchment between layers, press out extra air, and label with the date.
Thawing and serving:
- To serve frozen fudge, move it to the fridge for several hours or overnight.
- For the best texture, let it sit at room temperature for 10–15 minutes before serving; the flavor opens up a bit when it’s not ice-cold.
Make-ahead tips:
- This is an excellent make-ahead holiday fudge recipe; I often make a batch a week before Christmas, cut it, and store it in the fridge.
- For Valentine’s Day gifts, you can make the fudge the weekend before, chill, cut, and then box it up the night before gifting.
Notes from My Kitchen (Little Lessons I’ve Learned)
- Quality of white chocolate really matters. When I first tested this recipe, I used a bargain-brand white “baking chips,” and the fudge came out a bit grainy. When I switched to a better chip with real cocoa butter, the creamy strawberry fudge texture improved dramatically.
- Don’t overheat the chocolate. If your white chocolate looks lumpy or seized, it may have overheated. Sometimes a spoonful of extra condensed milk and gentle stirring will bring it back; otherwise, it’s better to start again than wrestle with burned chocolate.
- Gelatin vs. freeze-dried strawberries. Gelatin gives this strawberry fudge recipe that bold, candy-like flavor and a strong pink color. Freeze-dried strawberries offer a more natural, berry-forward flavor and a slightly softer pink. Using both gives you the best of each.
- Salt is small but mighty. That little pinch of salt keeps this from tasting one-note sweet. Don’t skip it, even if it seems tiny.
- Let it fully chill. I’m impatient, too, but cutting the fudge before it’s fully set can make it crumble at the edges. If you’re in a rush, you can put it in the freezer for 30–45 minutes to speed things up, but check often.
And because I know someone will ask—yes, you can absolutely cut this with small heart-shaped cookie cutters for Valentine’s Day fudge. You’ll have some scraps, but they’re perfect for snacking or stirring into ice cream.
Strawberry Fudge Recipe FAQs
1. Can I make this strawberry fudge without a microwave?
Yes. Just use a heavy-bottomed saucepan on low heat, melt the white chocolate, condensed milk, and butter slowly, and keep stirring until smooth.
2. Can I use fresh strawberries instead of gelatin?
Fresh strawberries have a lot of water, which can make fudge soft and weepy, so they don’t work well in this no bake strawberry fudge. For a more natural flavor, use freeze-dried strawberries crushed into a powder and still include at least part of the gelatin for structure and color.
3. Why didn’t my fudge set properly?
Usually, it’s because the ratios were off or the fudge wasn’t chilled long enough. Make sure you used sweetened condensed milk (not evaporated milk) and the full amount of white chocolate; then chill at least 2–4 hours, or overnight if you’re unsure.
4. Can I use sugar-free gelatin or sugar-free white chocolate?
You can try, but sugar-free products melt and set differently, so the texture may be softer or slightly rubbery. If you experiment with a lighter version, start with a half batch and expect a slightly different texture from classic creamy strawberry fudge.
5. Is this recipe gluten-free?
Most brands of white chocolate chips, sweetened condensed milk, and gelatin are naturally gluten-free, but always check your labels to be safe. Some sprinkles or decorations can contain gluten, so choose those carefully if you’re serving someone with celiac disease or gluten sensitivity.
6. Can I double this recipe?
Yes, this strawberry fudge recipe doubles very well. Use a 9×13-inch pan, keep the same thickness, and add a bit more chill time so the center sets fully.
7. How small should I cut the fudge for gift boxes or parties?
For rich fudge like this, 1-inch squares are usually perfect. For party platters where people are sampling lots of desserts, you can cut each square in half again into small rectangles.
8. Can I make this as microwave strawberry fudge using only the microwave?
Yes, you can do everything in the microwave, including remelting a bit if it starts to thicken before you pour it. Just use short bursts at 50% power, stir a lot, and avoid overheating.
Wrapping Up: A Sweet Little Square of Joy
This Strawberry Fudge Recipe checks all my boxes: it’s fast, it’s no bake, it uses simple pantry ingredients, and it turns out a creamy, pretty, pink strawberry fudge every time. Whether you’re making homemade strawberry fudge for Valentine’s Day, Christmas trays, a baby shower, or just because you’re craving something sweet, this quick strawberry fudge fits right in.
If you make this simple strawberry fudge recipe, let me know how it turned out—did you add sprinkles, swirl in chocolate, or keep it classic? Share your tweaks, questions, or photos in the comments, and if you’re in a strawberry mood, keep an eye out for my strawberry cheesecake bars and strawberry shortcake cookies next.
Strawberry Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips with cocoa butter
- 14 oz sweetened condensed milk 1 can (396 g); not evaporated milk
- 3 tablespoons unsalted butter
- 3 oz strawberry-flavored gelatin mix like Jell-O; regular, not sugar-free
- 1 teaspoon pure vanilla extract
- fine sea salt pinch, or to taste
- 1/2 cup freeze-dried strawberries finely crushed, optional but recommended for extra natural strawberry flavor
- 1 tablespoon butter or nonstick spray for greasing the pan
- parchment paper to line the pan
- Valentine’s Day sprinkles or nonpareils optional topping
- white chocolate melted, for optional drizzle
- additional crushed freeze-dried strawberries optional topping or strawberry crunch
Instructions
- Lightly butter or spray an 8x8-inch (20x20 cm) square pan. Line it with parchment paper, leaving some overhang on two sides to create handles. Smooth out any large wrinkles so the fudge will have neat edges.
- In a large microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and butter. Microwave on 50% power for 45–60 seconds, then stir very well. Continue microwaving in 20–30 second bursts at 50% power, stirring between each burst, until the mixture is smooth and glossy. Do not let it boil; it should be warm and fully melted. Residual heat will finish melting any small bits as you stir.
- Alternatively, add the white chocolate chips, sweetened condensed milk, and butter to a medium heavy-bottomed saucepan. Warm over low heat, stirring constantly, until the white chocolate is fully melted and the mixture is smooth. Take your time and avoid high heat to prevent scorching or seizing.
- Once the base is melted and smooth, sprinkle the strawberry gelatin mix evenly over the top. Stir steadily until the gelatin is fully dissolved and the mixture turns a deep, even pink. If using crushed freeze-dried strawberries, stir them in now; they will slightly thicken the mixture and boost the natural strawberry aroma.
- Stir in the vanilla extract and a pinch of fine sea salt. Taste a tiny bit carefully (it will be warm and sweet). If it tastes too one-note or overly sweet, add a very small extra pinch of salt to balance the flavors.
- Immediately pour the strawberry fudge mixture into the prepared pan. Use a small offset spatula or the back of a spoon to spread it evenly into the corners and smooth the surface. Work fairly quickly, as the mixture will begin to thicken as it cools.
- While the surface is still warm and soft, add any desired toppings: Valentine’s sprinkles or nonpareils, extra crushed freeze-dried strawberries, or a decorative white chocolate drizzle. Press sprinkles or berry pieces very gently so they adhere without sinking.
- Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is firm enough to slice cleanly. For the cleanest cuts, chill 3–4 hours. For a slightly firmer, chewier texture, chill overnight.
- Use the parchment handles to lift the block of fudge from the pan and transfer it to a cutting board. With a long, sharp knife, cut into 1-inch squares or rectangles, wiping the blade with a warm, damp cloth between cuts for neat edges. Serve at cool room temperature.
Notes
Storage: Store in an airtight container at room temperature in a cool, dry place for 2–3 days, or in the refrigerator for up to 2 weeks. Layer pieces with parchment or wax paper to prevent sticking. For longer storage, freeze up to 2 months in a freezer-safe container with parchment between layers; thaw in the fridge, then let stand 10–15 minutes at room temperature before serving.
Tips: Use good-quality white chocolate with cocoa butter for the creamiest texture. Avoid overheating the chocolate; gentle heat and frequent stirring are key. The pinch of salt is important to balance sweetness. Let the fudge fully chill before cutting for clean edges. Fudge scraps from trimming or from using cookie cutters are great for snacking or stirring into ice cream.
Variations: Swirl with plain white chocolate, layer with vanilla fudge, top with mini chocolate chips for a chocolate-covered strawberry vibe, fold rainbow sprinkles into the fudge for a funfetti effect, or adapt with dairy-free white chocolate and vegan condensed milk for a vegan version. Add lemon zest and a touch of lemon extract for a strawberry lemonade twist.
