My strawberry lemonade fudge is a fun, flavourful sweet treat for summer. It's super easy to make with only 5 ingredients, and it can serve up to 32 people!
It's been far too hot to have the oven on in sunny Scotland this week, so I decided to make some fudge instead. Fudge is always my go-to summer 'bake' since it's quick and easy, and can be customised in so many different ways.
This strawberry lemonade fudge is inspired by the refreshing drink, although it doesn't actually contain any lemonade. It has a white chocolate and condensed milk base, then is flavoured with lemon extract and freeze-dried strawberries. Super easy and straightforward. Let me know if you try it!
Ingredients
- White chocolate: Any white chocolate brand works fine, but I recommend regular (snacking) white chocolate over baking chocolate for a firmer set. Chocolate bars will also set better than chocolate chips.
- Condensed milk: Always use full-fat, full-sugar condensed milk when making chocolate-based fudge. Make sure to also check out my post on the difference between condensed milk and evaporated milk.
- Yellow food colouring: Optional but recommended. I recommend gel food colouring rather than liquid, as too much liquid can prevent fudge from setting.
- Lemon extract: For the lemon flavour. I used 3 teaspoons to get a strong flavour but you can taste as you go and add more or less, depending on your preference.
- Freeze-dried strawberries: I used small pieces, which I got from the baking aisle in Sainsbury's. If you only have whole freeze-dried strawberries or large slices, just cut them up into small chunks before you add them.
Equipment
- 8x8-inch tin: This will allow you to get 32 small squares (or 16 medium slices) while keeping the fudge nice and chunky.
- Baking paper: To line the tin. Check out my post on how to line a traybake tin properly.
- Saucepan: A medium-large one.
- Utensils: A wooden spoon for mixing, a teaspoon for measuring, and a sharp knife for cutting. A small toothpick or similar is also useful for adding the food colouring.
- Food scale: Measure in grams for best results. This is how I test all of my recipes.
How to make strawberry lemonade fudge step-by-step
Step 1: Line an 8x8 tin with baking paper.
Step 2: Break 450g white chocolate into segments, then add to a saucepan along with 397g condensed milk (1 standard-sized tin).
Step 3: Place the pan over low heat on the stove and mix gently until everything has melted. It should be thick and glossy looking.
Step 4: Remove the pan from the heat and add 3 teaspoons of lemon extract and a few drops of yellow food colouring to the mixture. Mix well to combine.
Step 5: Once you're happy with the shade of yellow you've got, stir in 4g of freeze-dried strawberry pieces.
Step 6: Pour the mixture into your lined tin and spread it out evenly. Top with more freeze-dried strawberry pieces.
Step 7: Pop the fudge into the fridge for 4 hours to set, then remove it from the tin, cut into squares and enjoy!
Top tips
- Melt the chocolate and condensed milk slowly over very low heat- it does not need to boil like traditional fudge. Melting is all that's needed to help them combine properly.
- When lining your tin, leave some baking paper hanging over the edges. This will make it so much easier to lift the entire slab of fudge out in one go later on.
- Gel food colouring is best for this recipe. You can also omit it if you prefer, as it's added purely for aesthetics.
FAQs
Like most of my fudge recipes, this one will keep well for about 1 week. I recommend storing it in an airtight container in the fridge for the best texture.
Yes, this fudge can be frozen for up to 3 months, either in airtight containers or freezer bags. To defrost, let it sit out at room temperature for 30-60 minutes, or pop it into the fridge overnight.
Not for this recipe. The water from the strawberries will prevent the fudge from setting properly. If you can't get hold of freeze-dried strawberries, you can add a tablespoon of strawberry jelly powder to the fudge mixture instead.
You can either add more lemon extract or add a tablespoon or two of lemon zest. The zest will give your fudge a fresher flavour but it won't last as long.
More fudge recipes:
- Milkshake fudge
- Mint Aero fudge
- Jelly bean fudge
- Lemon meringue fudge
- Matcha fudge
- Chocolate orange fudge
I hope you like my strawberry lemonade fudge! Let me know if you try it and make sure to leave a rating too. Enjoy!
Strawberry Lemonade Fudge
Ingredients
- 450 g White chocolate
- 397 g Condensed milk
- 3 Teaspoons Lemon extract
- Few drops Yellow food colouring (optional, gel is best)
- 4 g Freeze-dried strawberry pieces (plus a little more for topping)
Instructions
- Line an 8x8-inch tin with baking paper.
- Break the white chocolate into pieces then place it into a saucepan with the condensed milk. Melt gently over low heat.
- Once the chocolate is fully melted, remove the pan from the heat. Stir in the lemon extract and food colouring.
- Once you're happy with the shade of yellow, stir in the freeze-dried strawberry pieces.
- Pour the mixture into your lined tin then top with more freeze-dried strawberry pieces.
- Refrigerate for 4 hours then cut into slices and enjoy!
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 1 week.
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