This white chocolate strawberry fudge is perfect for any occasion. It features creamy white chocolate, a strawberry swirl and freeze-dried strawberry pieces. With only 5 ingredients, this fudge is so easy that you'll want to make it over and over again!
If you love the white chocolate and strawberry combo then you're going to love this recipe! It's rich, it's creamy and the freeze-dried strawberry swirl gives this fudge a nice burst of real strawberry flavour in every bite.
If you enjoy this recipe, make sure to check out some of my other fudge recipes. I've recently made Creme Egg fudge, dark chocolate cherry fudge, Crunchie fudge, brownie Oreo fudge and mint Aero fudge.
Ingredients you'll need
- White chocolate: Of course, you can't make white chocolate and strawberry fudge without white chocolate! You can use any type of white chocolate you like for this recipe. I tend to use the super cheap supermarket brand because I bake a lot, and it works just as well as the more premium white chocolate bars.
- Condensed milk: Condensed milk and white chocolate make a delicious fudge that's soft and creamy. You'll need 1 tin of sweetened condensed milk, which saves us from needing to add any extra sweeteners.
- Freeze-dried strawberries: You'll need two types of freeze-dried strawberries for this recipe: freeze-dried strawberry powder and freeze-dried strawberry pieces. This helps to add a lovely real strawberry flavour without affecting the texture of the fudge. The freeze-dried pieces are for decoration, a little extra flavour and a pop of additional colour.
- Pink or red food colouring: I like to add this to desserts where I use freeze-dried strawberry powder because the powder tends to give more of a dirty pink colour than a vibrant pink. Note that adding food colouring to white chocolate fudge may cause it to seize. If you're using gel or paste colours, you'll need to mix them with equal amounts of oil before adding to the chocolate, otherwise, the chocolate will harden and clump together.
Equipment
- 8x8-inch tin: An 8x8-inch tin is just the right size for making fudge. It's the one I use almost every time! It gives you decent-sized pieces of fudge and you can get up to 30 small squares out of it. Saying that, a slightly larger or smaller tin will work just fine too. You can even use a loaf tin!
- Baking paper: Don't forget the baking paper when making fudge- it's a must-have to prevent sticking to the tin. Try leaving a bit hanging over the edges for super easy removal once the fudge has set.
- Heatproof bowl: This fudge can be made in the microwave or over the stove, but either way, a heatproof bowl is recommended. This will prevent any dangerous cracking or melting while you're preparing the fudge.
- Saucepan: A saucepan is required if you're using a double boiler. I've written a little more in the recipe instructions on how to make a double boiler at home.
- Wooden spoon: A wooden spoon is great for mixing the fudge. I find it does a better job than a metal spoon or spatula.
- Rubber spatula: This isn't totally essential but I recommend using a rubber or silicone spatula to pat the fudge into place in the tin. It won't stick to the fudge mixture and makes the whole process a lot easier.
- Toothpick or butter knife: You'll need a toothpick or butter knife to swirl the strawberry and white chocolate fudge mixtures together. If you prefer, you can just lay the two colours on top of one another without swirling.
- Sharp knife: To cut the fudge once it's set.
How to make white chocolate strawberry fudge
Step 1: First, line your tin with baking paper. Set it aside for now.
Step 2: Next, break up 450g of white chocolate into pieces and place it into a heatproof bowl along with 1 tin of condensed milk (397g).
Step 3: Place the bowl on top of a saucepan of gently simmering water over low heat on the stove to create a double boiler. The bowl should sit snugly on top of the pan, not in it, and it should not be touching the water. There should be enough space for the steam to rise and heat the bowl.
Stir gently until the chocolate has melted then remove it from the heat. The mixture should be thick and look glossy.
Step 4: Spoon half of the fudge mixture into a bowl and add 1 tablespoon of freeze-dried strawberry powder to it. You can also stir in some pink or red food colouring for a more vibrant colour.
Step 6: Transfer the white chocolate fudge into the tin and press it into place. Then spoon the pink fudge mixture on top.
Step 7: Use a toothpick or butter knife to swirl the two colours of fudge together then sprinkle some freeze-dried strawberry pieces on top. Make sure to gently press them in with your fingers so they stick properly.
Step 8: Put the fudge in the fridge for 4 hours or until it's firm to the touch. Remove it from the tin using the baking paper, cut it into squares and enjoy!
Top tips
- Use freeze-dried strawberry powder, not pieces, in the fudge for a strong strawberry flavour and colour.
- To create a swirly pattern, use a toothpick or butter knife to drag the pink fudge across the white fudge. This isn't essential, you can have a simple double-layered fudge, but I think the swirl makes it it look a bit more interesting.
- If using food colouring, mix it with equal amounts of oil before adding it to the fudge to prevent seizing.
FAQ
Freeze-dried strawberry powder is quite hard to find in UK stores but I buy mine from Amazon. You can find freeze-dried strawberry pieces in the baking aisle of certain stores such as Sainsbury's.
This fudge should last for 1 week in an airtight container in the fridge.
Yes, white chocolate and strawberry swirl fudge is great for freezing. Just pop your fudge pieces into an airtight container and freeze for up to 1 month. Once defrosted, do not refreeze.
That's all for this white chocolate strawberry fudge recipe. If you enjoy making this, please leave a comment below to let us know!
Easy White Chocolate Strawberry Fudge
Ingredients
- 450 g White chocolate (16oz)
- 397 g Sweetened condensed milk (14oz)
- 1 Tablespoon Freeze-dried strawberry powder (I used Honey Berry)
- Few drops Pink or red food colouring (optional, see notes)
- 2-3 Tablespoons Freeze-dried strawberry pieces
Instructions
- Line an 8x8-inch tin with baking paper, leaving a little hanging over the edges for easy removal later.
- Break up the white chocolate and add it to a heatproof bowl with the condensed milk. Place the bowl over a pan of gently simmering water on the stove to create a double boiler.
- Keep the heat low and gently stir until the chocolate has melted. Alternatively, you can do this in short bursts in the microwave, stirring every 20-30 seconds to prevent burning.
- Transfer half of the fudge mixture to a separate bowl and stir in the freeze-dried strawberry powder and food colouring if using. Make sure to work quickly as the fudge will set quite fast.
- Transfer the white fudge mixture to your lined tin and spread it evenly into place.
- Put the pink strawberry fudge mixture on top of the white and spread it out to the edges.
- Using a toothpick or butter knife, swirl the two colours of fudge together to make a swirly pattern. Top with freeze-dried strawberry pieces.
- Refrigerate for 4 hours until firm, then cut into squares and enjoy.
Video
Notes
- Adding pink or red colour helps to create a more vibrant look as the freeze-dried strawberry powder can have more of a pinky-purple colour. If using gel colouring, make sure to add equal amounts of oil to stop the chocolate from clumping together.
- Store in an airtight container at room temperature for up to 1 week.
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