This post may contain affiliate links. For more information, see our privacy policy.
If you've always thought of fudge as a holiday treat, this Strawberries and Cream Fudge is here to sweetly change your mind. With its creamy texture, swirls of marshmallow creme, and pretty pops of real strawberries, this fun twist on classic fudge feels perfectly at home for spring and summer gatherings, baby showers, Mother's Day, or anytime you're craving something fabulously delicious!
Freeze-dried strawberries bring bright, authentic berry flavor along with that beautiful pink color. And the free printable labels make this fudge extra fun for gifting to friends, neighbors, teachers, or anyone who could use a kind, thoughtful (and very delicious) little treat.
A dear friend of ours celebrated a birthday this past week. Scott took him a little box of this Strawberries and Cream Fudge at his early morning men's Bible study, and a few hours later, I got this text:
Ridiculously easy!
This Strawberries and Cream Fudge is surprisingly easy to make… actually, ridiculously easy! To make this pretty pink fudge, you simply combine sugar, butter, and half-and-half, bring the mixture to temperature, then stir in white chocolate, marshmallow creme, and freeze-dried strawberries. That's it! I actually timed myself making it this past week and had the fudge in the pan, ready to cool, in right under 30 minutes.
The ingredient list is short, and the equipment list is even shorter. All you'll need is a saucepan, an 8- or 9-inch pan, something to stir with, and a thermometer.
What do you mean by "Ridiculously Easy"?
Here at The Café, we have a whole category of recipes called "Ridiculously Easy" . They're are all about maximum reward with minimal effort, the recipes that look and taste impressive but don't require fancy techniques, hard-to-find ingredients, or hours in the kitchen. In other words, the kind of recipes that make you feel like a kitchen rock star, with minimal effort on your part.
This Strawberries & Cream Fudge fits right into that collection. It's beautiful enough for gifting, special enough for celebrations, and delicious enough to disappear quickly; yet the process is wonderfully simple and straightforward. No special candy-making skills required!
It's also one of those happy little recipes that feels fun from start to finish, crushing the strawberries, swirling the marshmallow creme, and sprinkling the top with little clusters of berry "flowers." The result looks like something from a charming candy shop, but you made it in your own kitchen... in less than 30 minutes!
Want to see just how ridiculously easy this fudge is to make? Lindsay created a short video showing the simple, step-by-step process:
Simple ingredients, big strawberry flavor
One of my favorite things about this recipe is how short and simple the ingredient list is. The magic comes from freeze-dried strawberries, which add bright berry flavor without adding extra moisture to the fudge. White chocolate chips make the fudge rich and creamy, while swirls of marshmallow creme create that pretty strawberries-and-cream look and flavor. A tiny touch of pink food coloring is completely optional, but it does give the fudge the prettiest soft rosy hue.
Free printable labels!
To make gifting even more fun, we've created a set of free printable labels designed especially for this Strawberries & Cream Fudge. They're perfect for little bakery boxes, cellophane bags, jars or tins and add such a sweet homemade touch.
Whether you're sharing fudge with friends, neighbors, teachers or party guests, the labels make everything feel extra special. And the best part? They're super easy to download and print at home. Here it is!
Get your free printable labels...
Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share.
Put this fudge on your must-make-soon list!
Whether you're making this Strawberries & Cream Fudge for a spring gathering, a thoughtful homemade gift, or simply because you're craving something sweet and cheerful, I have a feeling it's going to become a new favorite. It's pretty, delicious, easy to make, and guaranteed to bring smiles wherever it goes.
- You can use an 8 or 9-inch square pan for this recipe. The 8-inch pan will yield taller fudge. These are my favorite pans: 8-inch and 9-inch.
- This recipe calls for half & half. If you live outside of North America, you might not be familiar with half & half. It's an American convenience product that's often used in coffee - it's simply a combination of half milk and half cream.
- Acceptable substitutes for half & half are a combination of half whole milk and heavy cream or evaporated milk, which are both widely available at most grocery stores.
- No marshmallow creme? If you live outside the U.S. and can't find marshmallow creme, you can easily make a substitute. Combine 2 cups miniature marshmallows (or 16-20 large marshmallows) with 1 teaspoon light corn syrup and melt gently over low heat or in a double boiler, stirring until smooth. This will replace one 7-ounce jar of marshmallow creme.
- A thermometer is crucial for perfect fudge. I highly recommend either a candy thermometer (my favorite) or an instant-read thermometer (a wonderful economical option) for this recipe. Both of these kitchen tools are inexpensive and have multiple uses. Many fantasy fudge recipes (the classic American fudge known for its easy, no-fail stovetop method, featuring marshmallow creme) simply say to "boil for 4 minutes," but that's often why fudge recipes fail. Every stove and every burner cooks differently, so timing alone just isn't reliable. Use an instant or candy thermometer for consistent success!
- Go by temperature, not time. I've tested this recipe numerous times and found that sometimes the fudge reaches the perfect temperature of 234ËšF in 3 minutes, while other times it takes 4 or even 5 minutes, depending on the exact heat level. For creamy, perfect fudge every time, trust the temperature, not the clock.
- Freeze-dried strawberries. Freeze-dried strawberries are simply strawberries that have had the moisture removed. Fresh strawberries would add too much moisture and could prevent the fudge from setting properly. You can find freeze-dried strawberries at most grocery stores in the same section as dried fruit.
- Don't over-swirl the marshmallow creme. A few gentle passes with the knife will create pretty swirls. Too much swirling will blend everything into one overall color.
- This fudge cuts best at room temperature. I find it's easiest to get nice, clean squares if the fudge cools completely at room temperature rather than being refrigerated.
- For neat, bakery-style squares, clean the knife between cuts. I like to run my knife under hot water, then wipe it dry with a paper towel before each cut.
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Strawberries & Cream Fudge (Ridiculously Easy)
Ingredients
- 1 ounce freeze-dried strawberries
- 3 cups sugar
- Âľ cup butter
- â…” cup half-and-half
- 12 ounces white chocolate chips
- 7 ounces marshmallow creme
- 1-2 drops pink or red food coloring, optional
Instructions
For the prep:
- Line an 8 or 9-inch square pan with foil, leaving overhang on two sides to create handles. Spray the foil and sides of the pan with cooking spray and spread evenly with a paper towel. Spray a thin-bladed knife with cooking spray and set aside.
- Reserve 2-3 freeze-dried strawberries for garnish. Place the remaining strawberries in a gallon-size zip-top bag and crush with a rolling pin until finely crushed. Small bits are fine.
For the fudge:
- Combine the sugar, butter and half-and-half in a large saucepan over medium heat. Stir constantly until the mixture comes to a full rolling boil.
- Insert a candy thermometer and continue boiling, stirring frequently, until the mixture reaches 234ËšF. This usually takes 3-5 minutes, but go by temperature rather than time.
- Remove the pan from the heat. Add the white chocolate chips, two-thirds of the marshmallow creme, and the crushed strawberries. Stir until smooth. Stir in the food coloring, if using, until well combined.
- Add the remaining marshmallow creme in spoonfuls and stir gently to create swirls. Do not overmix.
- Transfer the fudge to the prepared pan. Use the thin edge of the prepared knife to gently swirl the mixture a few times for a marbled effect.
- Crush the reserved strawberries between your fingers and sprinkle over the top. Lightly dampen your finger and gently press the strawberry bits into the surface.
- Let the fudge cool completely at room temperature. Use the foil handles to lift from the pan, then cut into squares.
Notes
Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Made this recipe for strawberries and cream fudge this afternoon and was blown away by how good they are! Easy to make and so delicious!
Thanks for the wonderful review, Penny! It's great to hear how much you enjoyed this recipe - We so appreciate you taking the time to let us know!
These sound delicious and look so pretty. And your labels are beautiful. If they are not eaten right away, about however many days will they last? I presume they don't need refrigeration.
Hi Kay, you can download the labels right from the post! Regarding your question, the fudge will last for a week-10 days in an airtight container (no refrigeration needed). It can also be frozen.
Can’t wait to make this! Kindly send the pdf for the gift labels. Thanks in advance.
Hi Kathy, Hope this recipe turns out well for you! We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!
Just wondering, you say you can sub condense milk for 1/2 and 1/2 but did you mean evaporated milk? If you use condensed milk would you have to reduce the sugar a bit?
Hi Debra, that was my slip up! So sorry, I meant evaporated milk - I have corrected that. Thanks!