Strawberries & Cream Fudge
Strawberries and cream fudge is a delicious white chocolate based candy perfect for Valentine’s Day, Easter, and Mother’s Day. This pretty fudge needs only a handful of ingredients to create a yummy sweet treat.
I love fudge.
So many people think it’s tough to make, but it is not!
Even fancy versions like this strawberries and cream fudge.
We’re talking 6 ingredient and 10 minutes of prep.
And then you get a delicious sweet treat that is perfect for enjoying or gifting to someone you love.
Ingredients
To make this you’ll need:
- Strawberries– Cut into quarters
- Sugar– Granulated
- Cornstarch– To thicken the strawberry sauce
- White chocolate chips– Use a good quality
- Sweetened condensed milk– Make sure you use this and not evaporated milk
- Butter
How to Make
This white chocolate fudge is so easy!
Start by making the strawberry swirl in a small saucepan.
Add the strawberries, sugar, and cornstarch to the saucepan and cook the mixture over medium heat, mashing the strawberries as it cooks.
Let the strawberry mixture simmer until thickened, about 5-10 minutes.
Use an immersion blender or a sieve to remove the larger chunks of strawberry, then let the sauce cool.
While the sauce cools, heat the white chocolate chips and the condensed milk in a medium saucepan over low heat, stirring until smooth.
Once the chocolate has melted and the mixture is smooth, add half the chocolate mixture to the bottom of a parchment lined 9×9 pan.
Then add half the strawberry sauce in dollops on top.
Drag a butter knife through the fudge gently to create swirls of strawberry.
Then pour on the remaining chocolate followed by the remaining strawberry mixture to make a second layer.
Swirl the sauce with a butter knife.
Then, smooth the top as best as possible and put the fudge in the fridge to let it cool completely, about 4 hours, before it slicing into pieces.
Serve and enjoy!
Storing
I like to wrap homemade fudge up with wax paper and put it in airtight container in the fridge.
It will keep for 2 to 3 weeks.
Tips and Tricks
- You can substitute any other berry for the strawberries if you prefer.
- Make sure to cook the chocolate over low heat and stir the whole time so it doesn’t burn. If you burn the white chocolate the mixture will seize and get clumpy.
- Don’t skip either running an immersion blender through the strawberry mixture or straining it. You want the sauce to be silky smooth.
Other Fudge Recipes
Strawberries and cream fudge is a delicious treat you can make right at home.
Make it and enjoy!
Looking for other easy fudge recipes?
Try these:
If you’ve tried this STRAWBERRIES AND CREAM FUDGE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Strawberries & Cream Fudge
Ingredients
- 1 cup strawberry quarters
- ¼ cup sugar
- 2 teaspoons cornstarch
- 3 cups white chocolate chips
- 1 14 oz. can sweetened condensed milk
- 2 tablespoons butter
Instructions
- In a small saucepan, add the strawberries, sugar, and cornstarch and cook over medium heat, mashing the strawberries as it cooks
- Allow the strawberry to simmer until thickened, about 5-10 minutes
- Use an immersion blender or a sieve to remove the larger chunks of strawberry, then set sauce aside to cool
- While the sauce cools, heat the chips and the condensed milk in a medium saucepan over low heat until smooth
- Add half the chocolate mixture to the bottom of a parchment lined 9x9 pan, then add half the strawberry sauce in dollops on top
- Drag a butter knife through the fudge gently to create swirls, then repeat with remaining chocolate and strawberry mixture for a second layer on top
- Smooth the top as best as possible, then place in fridge to cool completely, about 4 hours, before slicing into pieces
Notes
- You can substitute any other berry for the strawberries if you prefer.
- Make sure to cook the chocolate over low heat and stir the whole time so it doesn't burn. If you burn the white chocolate the mixture will seize and get clumpy.
- Don't skip either running an immersion blender through the strawberry mixture or straining it. You want the sauce to be silky smooth.
