Strawberries & Cream Fudge (Ridiculously Easy)

Overhead view of homemade Strawberries & Cream Fudge with swirls of marshmallow creme and crushed freeze-dried strawberries, surrounded by fudge squares and free printable gift labels on a white marble surface.

5 from 1 vote

Strawberries & Cream Fudge (Ridiculously Easy)

This creamy Strawberries & Cream Fudge is bursting with real strawberry flavor from freeze-dried berries and swirls of marshmallow creme. Pretty, delicious and surprisingly easy to make, it’s perfect for gifting, parties and spring celebrations!

Prep Time10

Cook Time15

Total Time25

Course: Candy, Dessert, Sweet Treats

Cuisine: American

Keyword: easy fudge recipe, freeze-dried strawberry fudge, pink fudge recipe, strawberries and cream fudge,, strawberry fudge, white chocolate fudge

Servings:

Calories: 98kcal

Author: Chris Scheuer

Ingredients

1 ounce freeze-dried strawberries
3 cups sugar
¾ cup butter
⅔ cup half-and-half
12 ounces white chocolate chips
7 ounces marshmallow creme
1-2 drops pink or red food coloring optional

US Customary - Metric

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 234˚F. 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

A candy thermometer or instant-read thermometer is crucial for perfect fudge. Every stove cooks differently, so temperature is much more reliable than timing.

Choose good-quality white chocolate chips. For the best flavor and texture, I like to use white chips that list cocoa butter among the ingredients. I use the 365 chips from Whole Foods. Trader Joe's also carries white chips with cocoa butter but they're only available seasonally.

For neat, bakery-style squares, run your knife under hot water and wipe dry between cuts.

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.

Nutrition