Creamy Pink Strawberry Fudge Recipe Easy Homemade Sweet Treat Guide

Let me tell you, the scent of fresh strawberries mingling with sweet cream wafting from my kitchen is enough to make anyone’s mouth water. The first time I whipped up this creamy pink strawberry fudge, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make fudge, but it was always that classic chocolate kind. This strawberry version? It feels like a fresh, nostalgic hug wrapped in a rosy pink blanket.

I stumbled upon this recipe on a rainy weekend, trying to recreate a sweet treat I’d tasted at a local farmer’s market. Honestly, it was dangerously easy and quickly became a staple for family gatherings and gifting. My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). Whether you’re looking to brighten up your Pinterest cookie board, whip up a sweet treat for your kids, or impress at the next potluck, this creamy pink strawberry fudge is your go-to.

After testing this recipe multiple times in the name of research, of course, it’s clear that the balance of creamy, fruity, and sweet is just right. So, get ready to make a batch that feels like a warm hug in every bite—you’re definitely going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this creamy pink strawberry fudge isn’t just your average sweet treat—it’s a recipe with heart and soul, perfected through lots of kitchen trials and a few happy accidents. Here’s why it stands out:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen (or can grab it at your local store).
• Perfect for Any Occasion: Great for gifting, holiday mornings, brunches, or just because you deserve a little sweetness.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—there’s just something about that creamy strawberry flavor.
• Unbelievably Delicious: The texture is silky smooth, melting in your mouth with a lovely fruity pop that makes it next-level comfort food.

What makes this recipe different? It’s all about the creamy base infused with real strawberry puree and a touch of vanilla, creating a perfectly balanced flavor profile. Instead of just tossing in strawberry flavoring, blending fresh or frozen strawberries right into the fudge makes all the difference—you get that natural sweetness and a gentle pink hue that’s just so pretty. Plus, the fudge sets up just right, not too hard or too soft, so every bite feels luxurious.

It’s the kind of treat that makes you close your eyes after the first bite and smile. Whether you want to impress guests without stress or turn an ordinary day into a memorable one, this creamy pink strawberry fudge recipe has got your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few fresh or frozen items to make the strawberry magic happen.

• White chocolate chips (12 oz / 340 g) – I recommend Ghirardelli for the best creamy texture and melt.
• Sweetened condensed milk (14 oz / 396 g) – the secret to that silky, smooth fudge consistency.
• Unsalted butter (2 tbsp / 28 g), softened – adds richness and smoothness.
• Strawberry puree (1/2 cup / 120 ml) – use fresh or thawed frozen strawberries blended until smooth (no seeds for the best texture).
• Vanilla extract (1 tsp) – deepens the flavor and adds warmth.
• Pink food coloring (optional, a few drops) – for an extra vibrant color if you want it poppin’.
• Freeze-dried strawberries (1/4 cup / 15 g), crushed – adds a lovely crunch and intensified strawberry flavor (optional but highly recommended).
• Sea salt (a pinch) – balances the sweetness and enhances the overall flavor.

If you want to go dairy-free, swap the sweetened condensed milk with a coconut condensed milk alternative, and use dairy-free white chocolate chips. For a gluten-free treat, this recipe is naturally free of gluten, so no worries there!

Equipment Needed

• Medium saucepan – for melting your white chocolate and butter gently.
• Mixing bowl – heatproof, for combining ingredients smoothly.
• Spatula – a sturdy silicone spatula works best for folding and scraping every last bit.
• Blender or food processor – to puree the strawberries perfectly smooth.
• 8×8 inch (20×20 cm) baking pan – lined with parchment paper for easy removal.
• Measuring cups and spoons – for precise measurements (using both US and metric helps).

If you don’t have a blender, you can mash the strawberries with a fork, but the puree won’t be as silky smooth. I also like to use a double boiler setup for melting the chocolate gently, but a low heat on the stove works fine too—just don’t rush it or burn the chocolate!

Preparation Method

1. Prepare your pan: Line an 8×8 inch (20×20 cm) baking pan with parchment paper, letting some hang over the edges for easy fudge removal later. Set aside. (5 minutes)
2. Make the strawberry puree: Blend 1 cup fresh or thawed frozen strawberries until smooth. If needed, strain to remove seeds for a silky texture. Measure out 1/2 cup (120 ml) for the recipe. (5 minutes)
3. Melt the chocolate and butter: In a medium saucepan over low heat, combine 12 oz (340 g) white chocolate chips, 2 tbsp (28 g) softened butter, and 14 oz (396 g) sweetened condensed milk. Stir constantly with a spatula to prevent burning. The mixture should be smooth and glossy. (8-10 minutes)
4. Incorporate strawberry puree: Remove the saucepan from heat and stir in the 1/2 cup (120 ml) strawberry puree, 1 tsp vanilla extract, and a pinch of sea salt. Add a few drops of pink food coloring if desired for a brighter color. Mix until fully combined and silky. (2 minutes)
5. Fold in crushed freeze-dried strawberries: Gently fold in 1/4 cup (15 g) crushed freeze-dried strawberries for texture and extra flavor. (1 minute)
6. Pour the fudge into the pan: Scrape the mixture into the prepared pan, smoothing the top evenly with your spatula. Tap the pan gently on the counter to remove air bubbles. (2 minutes)
7. Chill to set: Refrigerate the fudge uncovered for at least 2 hours, or until firm enough to cut cleanly. (2+ hours)
8. Cut and serve: Use the parchment edges to lift the fudge out of the pan. Cut into 1-inch (2.5 cm) squares with a sharp knife. Keep refrigerated until serving for the best texture. (5 minutes)

Tip: If the fudge feels too soft to cut, pop it back in the fridge for another 30 minutes. Don’t be tempted to leave it out too long at room temp—it melts faster than you think!

Cooking Tips & Techniques

Getting creamy pink strawberry fudge just right is all about patience and gentle handling. Here’s what I’ve learned after a few batches:

• Low and slow melting: Melt chocolate and butter on low heat to avoid scorching. White chocolate burns easily and will seize if overheated.
• Puree perfection: Puree strawberries until silky smooth for a fudge that melts in your mouth. Seeds can add unwanted texture, so strain if you want that perfect creaminess.
• Don’t skip the salt: A tiny pinch of salt brings out the sweetness and balances the strawberry flavor beautifully.
• Freeze-dried strawberries: Adding these at the end gives your fudge a subtle crunch and intense strawberry hit—trust me, it’s worth it.
• Cutting tips: Warm your knife under hot water and dry it before slicing for clean edges. Wipe between cuts to prevent sticking.
• Multitasking: While the fudge chills, wash your tools and prep your next batch or a complementary treat. Saves time and keeps the kitchen tidy!

One time, I rushed the melting step and ended up with grainy fudge—lesson learned! Slow and steady wins this race. Also, don’t be shy to taste the mixture before chilling (carefully, it’s hot!) to tweak the sweetness or strawberry punch.

Variations & Adaptations

This creamy pink strawberry fudge is quite versatile, so feel free to make it your own with these ideas:

• Dairy-free version: Swap sweetened condensed milk for coconut condensed milk and use dairy-free white chocolate chips. The texture is slightly different but still delicious.
• Seasonal twist: In summer, swap strawberry puree for raspberry or blueberry puree for a different berry flair.
• Chocolate swirl: Add a few tablespoons of melted dark chocolate swirled into the mixture before chilling for a marbled effect and flavor contrast.
• Nutty crunch: Fold in chopped pistachios or almonds for added texture and a lovely color pop.
• Lower sugar: Use sugar-free white chocolate and a no-sugar condensed milk alternative for a less sweet version, but keep an eye on consistency.

I once tried adding a hint of rosewater for a floral note—delightful but subtle, so go easy with it. You know, fudge is forgiving, so don’t be afraid to experiment!

Serving & Storage Suggestions

This fudge is best served chilled or at cool room temperature—just enough so it’s soft and creamy but not melty. Arrange the squares on a pretty platter, maybe with a few fresh strawberries on the side for a sweet touch. It pairs wonderfully with a cup of tea, sparkling rosé, or even a rich coffee.

Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks. If you want to keep it longer, freeze the fudge wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight.

The flavors actually deepen a bit after a day or two, so if you can wait, it’s totally worth it. Just remember to keep it cool and dry to avoid any sticky messes.

Nutritional Information & Benefits

Per serving (based on 16 squares), this creamy pink strawberry fudge contains approximately:

Calories	190
Fat	11g
Sugar	20g
Protein	2g

Key ingredients like fresh strawberries add vitamin C and antioxidants, while white chocolate provides quick energy (and a serious comfort factor). This recipe is gluten-free by nature and can be adapted for dairy-free diets. Just watch out for nut allergies if you add nuts.

From a wellness perspective, it’s a treat you can feel good about enjoying occasionally—homemade, real ingredients, and no weird preservatives. Plus, sharing it with loved ones? That’s just good for the soul.

Conclusion

So there you have it—your new favorite creamy pink strawberry fudge recipe that’s easy, delicious, and downright charming. Whether you’re making it for family, friends, or just to satisfy your own sweet tooth, this fudge delivers a perfect balance of creamy texture and bright berry flavor.

Don’t be shy to customize it to your liking and share your twists in the comments—I love hearing your takes and tips! Honestly, this recipe feels like a little celebration in every bite, and I hope it brings that same joy to your kitchen.

Go ahead, make a batch (or two), and treat yourself to something truly sweet and special. Happy fudging!

FAQs About Creamy Pink Strawberry Fudge

Can I use freeze-dried strawberries instead of fresh for the puree?

Not for the puree itself—freeze-dried strawberries are best used crushed and folded in at the end for texture. For the puree, fresh or thawed frozen strawberries work best to keep the fudge creamy.

How long does the fudge need to chill before cutting?

At least 2 hours in the refrigerator, but overnight is even better for a firm set and easier slicing.

Can I make this fudge ahead of time for a party?

Absolutely! It keeps well in the fridge for up to 2 weeks and freezes nicely for up to 3 months. Just thaw in the fridge before serving.

What if my fudge turns out too soft?

Try chilling it longer, or if it’s still soft, pop it in the freezer for 15-20 minutes before slicing. Make sure you melted the chocolate gently to avoid texture issues.

Is there a way to make this fudge less sweet?

Yes! Use sugar-free white chocolate and a no-sugar condensed milk alternative. Keep an eye on texture, though, as these swaps can affect firmness.

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