This strawberry fudge is a simple homemade sweet made with marshmallow fluff. It's the same easy method used for many classic fudge recipes, just with a strawberry flavor and a light pink swirl.
I usually make a small batch of strawberry fudge to share with family, often as something sweet after a simple meal. It's quick to make (about 30 minutes), uses just a few ingredients, and keeps well in the fridge or freezer, which makes it a nice treat any time of year - not just for Valentine's Day.
If you like this kind of simple homemade fudge, you might also enjoy this Easy Bailey's Fudge Recipe; it's so good! These Chocolate Crispies or the Pineapple Candy are also delicious homemade gifts.
Ingredients: 8 | Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 25 pieces | Difficulty: Easy
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Recipe ingredients
Sugar: Needed in the fudge and marshmallow fluff.
Strawberry marshmallow fluff: Choose the flavor you like; about 180 g (6.3 oz) works well.
White chocolate or white chocolate chips: Use chocolate you enjoy eating plain - it makes a difference in the final fudge.
Evaporated milk: About 7.5% fat.
Food coloring: A small amount of red gel coloring mixed with strawberry essence creates the pink swirl. Use more of the food coloring to make these amazing Red Velvet Muffins.
Strawberry extract (optional): Use pure strawberry extract if possible. Vanilla extract works as a substitute.
Candy thermometer: Helps get the fudge to the right temperature, but you can make it without one if you're comfortable.
Tip: You can fold in freeze-dried strawberries or raspberries for extra flavor.
See the recipe card for full information on ingredients and quantities.
How to make strawberry fudge with marshmallow fluff?
Chop the white chocolate finely. If using white chips, skip this step. Set it aside.
Prepare food coloring: Combine the red food coloring with the strawberry extract (or vodka) in a small bowl. If using vanilla extract, leave out the vanilla extract used later in the recipe. Stir until the gel dissolves evenly. Set aside.
Step #1: Combine sugar, butter cubes, and evaporated milk in a heavy saucepan. Slowly bring to a boil over medium-low heat while stirring often.
Step #2: Once it comes to a rolling boil, check the temperature frequently with the candy thermometer. Remove the pan from the heat as soon as the temperature reaches 234ยฐF/ 112ยฐC.
Step #3: Stir in the chopped chocolate (or white chocolate chips), marshmallow fluff, and vanilla extract. Stir until the chocolate is melted and the mixture is smooth.
Step #4: Drop small amounts of the food coloring into the fudge mixture.
Step #5: Using a knife or a fork, create a swirled pattern by carefully going through the fudge mixture back and forth. Don't overdo it, or the fudge will turn pink instead of nicely patterned.
Step #6: Pour the fudge mixture into a square pan lined with oiled aluminum foil.
Step #7: Let cool for a while at room temperature, then transfer to the fridge until completely set.
Step #8: Once completely set, remove the strawberry fudge from the pan and cut it into small squares.
Step #9:If you want to make heart-shaped fudge, place small dollops of it in small silicone molds. When set, remove it from the silicon molds by pressing the fudge out from underneath
Good to know
Strawberry extract: Use pure strawberry extract if you have it. Vanilla extract works as a substitute, but it will change the flavor slightly.
Food coloring (optional): A small amount of red gel coloring can give the fudge a soft pink swirl.
Candy thermometer (optional): A thermometer can make it easier to get the fudge to the right temperature, but you can also make it by watching the texture carefully.
Recipe FAQs
I love adding freeze-dried strawberries or raspberries when I have them.
You should wrap the strawberry fudge with marshmallow fluff in wax paper and then place it in an airtight container.
Storage and freezing instructions
Fridge: Up to 2 weeks.
Freezer: 2-3 months. Wrap the fudge (whole or in pieces) in plastic wrap or foil, then place it in an airtight container. Thaw slowly in the fridge to maintain texture.
Thaw slowly in the fridge, as rapid temperature changes may impact the texture and flavor.
Prevent drying out: Wrap in wax paper and store in an airtight container.
Serving suggestion: A small piece is perfect after a simple meal. If you like making homemade sweets like this fudge, you might also enjoy this Berry Puff Pastry Cake or Plum Clafoutis.
Strawberry Fudge with Marshmallow Fluff
Equipment
- Baking dish 8x8 inches/ 20x20 cm
- Candy thermometer
Ingredients
- ยผ teaspoon red food gel coloring Note 1
- 2 teaspoons pure strawberry extract Note 2
- 2 cups sugar
- โ cup unsalted butter
- โ cup evaporated milk
- 10.5 oz white chocolate chopped or white chocolate chips, about 1 ยพ cups
- 1 jar strawberry marshmallow fluff 180 g/ 6.3 oz
- 1 teaspoon pure vanilla extract Note 3
Instructions
- Line the baking dish with aluminum foil. Lightly oil the foil.
- Chop the white chocolate finely. Skip this step if using white chocolate chips. Set aside.10.5 oz white chocolate
- Food coloring: In a small bowl, stir together the food gel coloring and the pure strawberry extract until the color is evenly dissolved. Set aside.ยผ teaspoon red food gel coloring + 2 teaspoons pure strawberry extract
- Cook: Place the sugar, cubed butter, and evaporated milk in a saucepan. Bring to a boil on medium-low heat, stirring often. Once it boils, stir continuously and start checking the temperature with a candy thermometer. Once the mixture reaches 234ยฐF/ 112ยฐC, remove the pan from the heat.2 cups sugar + โ cup unsalted butter + โ cup evaporated milk
- Stir in the white chocolate, marshmallow fluff, and vanilla extract. Stir until the mixture is smooth.1 jar strawberry marshmallow fluff + 1 teaspoon pure vanilla extract
- Make swirls: Drop small amounts of the food coloring mixture all over the fudge mixture. Using a knife or a fork, create a swirled pattern by carefully going through the fudge mixture back and forth. Don't overdo it, or the fudge will turn completely pink.
- Let set: Pour the fudge mixture into the prepared pan or place small dollops of it in heart-shaped (or any other shape) silicone molds. Let cool for a while, then transfer to the fridge until completely set.
- Cut: Remove from the baking dish and cut into small squares or remove from the silicon molds by pressing the fudge out from underneath.
- Store: The strawberry fudge keeps for about 2 weeks in the refrigerator. To stop it from drying out, you should wrap it in wax paper and place it in an airtight container.
Notes
- Gel coloring is best; it is very concentrated and doesn't add too much moisture to the mixture.
- If strawberry essence is unavailable, use vodka or pure vanilla extract. If using vanilla extract, leave out the vanilla extract needed later in the recipe. Using vanilla extract will reduce the strawberry flavor; the strawberry marshmallow fluff is not enough for an intense strawberry flavor unless you use the strawberry essence. However, pink vanilla fudge is also delicious.
- Extract: Leave the second teaspoon of vanilla extract out if using vanilla extract instead of strawberry extract or vodka to dissolve the food gel coloring.
LEILANI Marie Salisbury says
I added freeze dried strawberries.
Kris says
The flavor was great, but the texture seemed a little dry (crumbly for fudge). Any suggestions for next time?
Thanks!
Kris
Adina says
I don't know what to say, Kris. Mine is always rather creamy. Maybe you've heated the mixture too much?
Kris says
@Adina,
Thanks for the suggestion. I appreciate the feedback!
Kris
Rachel says
I was wondering what type of sugar do you recommend? (I am in UK). Looking forward to trying this!
Adina says
Hi Rachel. Regular sugar, I didn't have anything special.
grace says
beautiful! marshmallow fluff is the best! it's kind of weird, but it's so tasty and so versatile!
Thao @ In Good Flavor says
The color and the swirls are so pretty! Like you, I can only eat a small amount at a time. They tend to be too sweet for me. It's a kind of food that definitely needs to be shared (and there are always willing takers)!
angiesrecipes says
wow lots of sugar, but hey, it's for the Valentine....so let's indulge!