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Creamy strawberry white chocolate fudge cut into smooth squares with fresh strawberry pieces inside, arranged on a white plate with whole strawberries in the background.

Easy Strawberry White Chocolate Fudge Melt In Mouth Dessert - Sweet, Creamy, and Simple

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Prep Time 10 minutes
Cook Time 5 minutes
chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American, Homemade Candy
Servings 25 Small Squares

Ingredients
  

  • 3 cups (about 18 oz / 510 g) high-quality white chocolate chips or chopped white chocolate
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 cup freeze-dried strawberries, crushed into small pieces (plus extra for topping)
  • Optional: 1–2 drops red or pink gel food coloring for a blush tone

Instructions
 

  • Prep the pan: Line an 8x8-inch (20x20 cm) baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
  • Crush the strawberries: Place freeze-dried strawberries in a zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and small bits. Set aside.
  • Melt the base: In a medium, heavy-bottomed saucepan, add white chocolate, sweetened condensed milk, and butter. Set over low heat and stir constantly until completely smooth. Keep the heat gentle to avoid scorching.
  • Add flavor: Remove from heat. Stir in vanilla and salt. If using, add a tiny drop of gel color and blend for a soft pink hue.
  • Fold in strawberries: Gently mix in most of the crushed strawberries, reserving a tablespoon or two for topping. Fold just until evenly dispersed.
  • Pour and level: Transfer the mixture to the prepared pan. Smooth the top with an offset spatula. Sprinkle reserved strawberry crumbs over the surface and lightly press so they adhere.
  • Chill to set: Refrigerate uncovered for 2–3 hours, or until firm enough to slice cleanly.
  • Slice and serve: Lift the fudge out by the parchment overhang. Use a warm, sharp knife (wipe between cuts) to slice into neat squares. Enjoy slightly chilled or at room temperature.