Easy Ingredient Strawberry Fudge

Whipping up a batch of Easy Ingredient Strawberry Fudge has never been simpler, offering a delightful homemade treat that’s perfect for satisfying sweet cravings without a fuss. This recipe is incredibly useful for anyone looking for a quick, no-bake dessert that delivers big on flavor, proving that delicious fudge doesn't require a lengthy ingredient list or complicated techniques.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Setting Time 2

Total Time 2 30

Servings: 16 pieces

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

1.5 cups unsalted butter, softened
3 cups granulated sugar
1 (12-ounce) can evaporated milk
1.5 teaspoons pure vanilla extract
1 (10-ounce) bag frozen strawberries, thawed and drained well (about 1 ½ cups)
1.5 cups white chocolate chips
0.5 cup powdered sugar (optional, for dusting)

Equipment

8x8 inch baking pan
- Parchment Paper
Cooking spray or butter
Large, heavy-bottomed saucepan
Whisk or wooden spoon
Spatula
Sharp knife

Method

Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the fudge out later. Lightly grease the parchment paper with cooking spray or a little butter.
In a large, heavy-bottomed saucepan, combine the softened unsalted butter, granulated sugar, and evaporated milk.
1.5 cups unsalted butter, softened, 3 cups granulated sugar, 1 (12-ounce) can evaporated milk
Place the saucepan over medium heat. Stir constantly with a whisk or wooden spoon until the butter is melted and the sugar is dissolved. Bring the mixture to a rolling boil, stirring continuously for 5 minutes. Be careful not to stir too vigorously, which can cause the sugar to crystallize. The key here is consistent heat and stirring.
Remove the saucepan from the heat. Immediately stir in the white chocolate chips and pure vanilla extract until the chips are completely melted and the mixture is smooth and glossy.
1.5 cups white chocolate chips, 1.5 teaspoons pure vanilla extract
Gently fold in the thawed and well-drained frozen strawberries. Ensure they are evenly distributed throughout the fudge mixture. The warmth of the fudge will help further melt any remaining ice crystals in the strawberries, intensifying their flavor.
1 (10-ounce) bag frozen strawberries, thawed and drained well
Pour the fudge mixture into your prepared baking pan. Spread it evenly using a spatula.
Allow the fudge to cool and set at room temperature for at least 2-3 hours, or until firm to the touch. For faster setting, you can place the pan in the refrigerator after it has cooled slightly.
Once the fudge is completely set, use the parchment paper overhang to lift it out of the pan onto a cutting board. Cut into desired squares using a sharp knife. If you like an extra touch, lightly dust the top with powdered sugar before cutting.
0.5 cup powdered sugar

Notes

Best stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 2 weeks. Do not reheat. Can be frozen for up to 3 months.