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strawberry fudge in a pile
cookingwithmykids

Strawberry fudge

Strawberry fudge is a deliciously smooth and creamy fudge bursting with strawberry flavour. This no-boil fudge is so easy, anyone can make it
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Prep Time 30 minutes
Setting time 4 hours
Total Time 4 hours 30 minutes
Servings: 36 pieces
Course: Afternoon tea, Dessert, Snack
Cuisine: American, British
Calories: 84
Ingredients Equipment Method

Ingredients
  

  • 500 g (3 cups) white chocolate
  • 397 g (1 ΒΌ cups) tin condensed milk
  • A few drops strawberry extract
  • Pink/Red food colouring
  • Freeze dried strawberry pieces to decorate

Equipment

  • Digital scales
  • Measuring cups
  • Heatproof bowl
  • measuring spoons
  • Spatula

Method
 

  1. Line a square 8 inch (20cm) baking tin with baking or parchment paper or foil. Leave a bit of an overhang at each end to make it easier to remove the fudge later.
Melt the fudge ingredients
  1. Weigh out the chocolate then break it up and add it to a heatproof bowl. Pour the condensed milk into your bowl.
    Add a few drops of strawberry extract. Different brands of extract are stronger than others so start adding a little as you can always add more later if you want more of a strawberry flavour.
  2. Pop your bowl on top of a pan of simmering water (a double boiler) and heat it gently.
  3. Melt the fudge ingredients together, stirring all the time until it comes together in a nice smooth consistency.
  4. Add a little food colouring if you want to make the fudge pink/red. Stir it in.
Make the Strawberry fudge
  1. Pour the strawberry fudge mixture into your prepared baking tin. Smooth it down with the back of a metal spoon or a spatula. Make sure you press it down into each of the corners.
  2. Finally, get your kids to sprinkle the freeze dried strawberry pieces evenly over the top of the fudge. If you don't have freeze dried strawberries you could use some red or pink sprinkles instead to decorate.
Leave the fudge to set
  1. Cover your fudge in cling film/glad wrap and leave it to set. Once it has cooled down a bit, pop it in the fridge for at least four or five hours (but preferably overnight) to set completely.
  2. Once it has firmed up, cut it into small pieces with a sharp knife.