This fun and whimsical strawberry fudge recipe results in little squares of pure decadence. Super sweet and loaded with strawberry flavour, it’s such a treat.

Flavoured with strawberry jelly crystals (jello), sweetened condensed milk, vanilla and white chocolate give this strawberry fudge a real strawberries and cream flavour. While the optional freeze dried strawberries add some real strawberry pieces into the mix. Everything gets mixed together in a saucepan on the stovetop and takes a maximum of 10 minutes. It’s just so simple.

If you love fudge, you’ll love this salted caramel fudge too.

A stack of 4 pieces of strawberry fudge.

Ingredients you’ll need

While I love using real fruit for most of my desserts, sometimes I just want something super quick and simple too – enter strawberry fudge. Cooking down strawberries to get enough puree to flavour a full batch of fudge takes time and a lot of patience, so today, we’re taking a shortcut and going for simplicity.

Ingredients for strawberry fudge on a baking tray.

Jump to the recipe for full ingredients and instructions.

  • Jelly crystals (jello): This is what gives the fudge a large portion of it’s strawberry flavour. It also adds some sweetness.
  • Sweetened condensed milk: The sweetened condensed milk gives the fudge it’s really creamy texture.
  • White chocolate: White chocolate is used to give the fudge stability and allow it to set to a firm texture.
  • Butter: A little unsalted butter just adds richness to the recipe.
  • Extracts: This easy strawberry fudge has both pure vanilla extract to play on that strawberries and cream flavour and strawberry extract. Both are optional but add great flavour.
  • Freeze dried strawberries: The freeze dried strawberries add extra flavour and also make the fudge pieces looks so pretty.

How to make strawberry fudge (step-by-step)

This easy fudge recipe is incredibly quick to make by just melting and mixing everything together in a saucepan over low heat. There’s no need to boil it, no need for special equipment, no candy thermometer and no baking.

A collage showing the stages of cooking the fudge.

Jump to the recipe for full ingredients and instructions.

  1. Butter, condensed milk & jelly crystals: Jelly crystals are a large part granulated sugar so you need to warm the condensed milk, butter and jelly crystals together, stirring over low heat until those crystals dissolve.
  2. Add chocolate: Now add the chocolate and stir again until it’s all melted and combined (photo 1).
  3. Flavourings: Now stir in the additional flavourings if you’re using them – vanilla extract, strawberry extract, a pinch of salt and freeze dried strawberries. Mix it all together (photo 2) and it’s ready.
  4. Pour and set: Pour the fudge into a lined pan (I use an 8 inch square pan) (photo 3), then let it sit at room temperature for 30 minutes before chilling for at least 4 hours.

Now all you need to do is slice it up and serve. It freezes well, so keep any that you don’t want to give away or keep in the fridge in the freezer instead.

A hand picking up a piece of strawberry fudge.

Can you make strawberry fudge in the microwave?

Technically, yes since this is just a melt and mix recipe. The only problem with making it in the microwave is overheating the chocolate which can either burn it and change the flavour or affect it’s setting properties. If you do try it in the microwave, make sure to use a microwave-safe bowl and just heat it in 30 second intervals stirring well between each one. You may not get the jelly crystals all dissolved which will give the fudge a little crunch but that’s not necessarily a bad thing.

Yield and storage

Strawberry fudge is super sweet; a great candy treat but you don’t need a lot to be satisfied. I cut mine into 25 pieces but you could also cut it into smaller squares by cutting 36.

This fudge needs to be stored in the fridge in an airtight container and will last at least a week or more. You can freeze it too.

Squares of fudge on a sheet of baking paper.

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A pile of squares of strawberry fudge.
4.7 from 3 ratings
This strawberry fudge takes just minutes to make and is perfect for any strawberry-loving sweet tooth. It’s fun, easy and filled with real strawberry pieces.



  • 1 tin sweetened condensed milk (395g / 14oz)
  • 400 g white chocolate, finely chopped (14oz)
  • ¼ cup butter (57g / 2oz)
  • 2 ½ tablespoons strawberry jelly crystals (jello)


  • 1 teaspoon strawberry extract
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ½ cup freeze dried strawberry slices (10g / ⅓oz)

For best results, always weigh ingredients where a weight is provided


  • Line an 8×8 inch square baking pan or baking dish with baking paper.
  • Place the condensed milk, jelly crystals and butter in a small heavy based saucepan over low-medium heat. Stir until smooth and the jelly crystals have dissolved.
  • Add the milk chocolate and continue stirring until smooth and fully melted.Stir through, the salt and strawberry and vanilla extracts and freeze dried strawberries (if using).
  • Pour the fudge mixture into the lined pan and sit at room temperature for 30 minutes, before chilling for at least 4 hours or overnight is even better.
  • Use a sharp knife to cut into 25-36 small squares to serve. As this is a softer fudge, it’s best stored in the fridge. It will be ok at room temperature for 30-45 minutes.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Strawberry Fudge
Amount Per Serving
Calories 175 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 14mg5%
Sodium 76mg3%
Potassium 169mg5%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 104IU2%
Vitamin C 58mg70%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.