Fresh Strawberry Fudge
Indulge in the sweet, creamy decadence of Fresh Strawberry Fudge, a delightful twist on classic fudge that's bursting with natural fruit flavor. Made with real fresh strawberries, this recipe incorporates a luscious homemade strawberry puree, delivering a vibrant fruity essence that's perfectly balanced by the rich creaminess of white chocolate and sweetened condensed milk. Ideal for summer gatherings or as a thoughtful homemade gift, this no-bake treat comes together in just 30 minutes (plus chilling time) and requires only a handful of pantry staples. With its velvety texture, eye-catching pastel hue, and irresistible flavor, Fresh Strawberry Fudge is a dessert that’s as easy to make as it is to devour. Perfectly portioned for sharing, serve these squares chilled or at room temperature for an unforgettable treat.
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Recipe Information
Ingredients
- 1 cup Fresh strawberries
- 1 cup Granulated sugar
- 14 ounces Sweetened condensed milk
- 3 cups White chocolate chips
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal, and set aside.
Rinse the fresh strawberries, hull them, and puree them in a blender or food processor until smooth. You should have about 1/2 cup of puree.
Pour the strawberry puree into a small saucepan, add the granulated sugar, and cook over medium heat, stirring frequently. Allow the mixture to simmer for about 8-10 minutes, or until it thickens slightly and reduces to approximately 1/3 cup. Remove from heat and let it cool slightly.
In a medium-sized saucepan, combine the sweetened condensed milk, white chocolate chips, and butter. Cook over low heat, stirring constantly, until the mixture is smooth and the chocolate has melted completely.
Stir the reduced strawberry puree, vanilla extract, and salt into the white chocolate mixture until well incorporated. Remove from heat.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
Let the fudge cool to room temperature, then transfer it to the refrigerator to set completely, at least 2-3 hours or until firm.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into 16 squares using a sharp knife.
Store the fudge in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature.
Nutrition Facts
Calories |
4651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.5 g | 308% | |
| Saturated Fat | 158.0 g | 790% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 644.2 g | 234% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 591.9 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1230 mg | 95% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2995 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
