Save The first time I made these was on a scorching July afternoon when turning on the oven felt like a personal betrayal against my air conditioner. I'd been eyeing similar recipes for years but always talked myself out of it, convinced that making fudge required some kind of wizardry I hadn't mastered yet. Turns out, the most dangerous thing about this recipe is how quickly it disappears from the refrigerator.
I brought a batch to my friend Sarah's summer potluck last year, and honestly, I've never seen people move so fast toward a dessert platter. Her six-year-old nephew announced they tasted like strawberry clouds, which I'm pretty sure is the highest compliment a dessert can receive.
Ingredients
- 200 g digestive biscuits or graham crackers: These form the buttery foundation that holds everything together, and honestly, digestive biscuits have this subtle sweetness that American graham crackers can't quite match
- 100 g unsalted butter: Melted and worked through the crumbs, this creates that press-down crust that smells like childhood summers
- 200 g white chocolate chips: Use good quality white chocolate here, the cheap stuff has a waxy mouthfeel that'll betray you
- 395 g sweetened condensed milk: One can exactly, this is what transforms melted chocolate into proper fudge texture
- 50 g freeze-dried strawberries: Ground into powder, these give you concentrated strawberry flavor without adding moisture that would ruin the fudge consistency
- 1 tsp pure vanilla extract: Don't skip this, it bridges the gap between the white chocolate and strawberry
- Pinch of salt: Just enough to make everything taste more like itself
- 1 to 2 drops pink gel food coloring: Optional, but let's be honest, half the fun is how vibrantly pink these turn out
Instructions
- Prepare your pan:
- Line a 20 cm square baking pan with parchment paper, leaving those little wings of overhang on two sides because you're going to need them later to lift everything out in one piece
- Make the crust:
- Combine your crushed biscuits with melted butter in a large bowl, stirring until every single crumb looks glossy and moistened, then press it firmly into your prepared pan and chill for 10 minutes
- Melt the chocolate:
- Set up a double boiler with a heatproof bowl over simmering water, add your white chocolate and sweetened condensed milk, and stir gently until you have something that looks like edible ivory satin
- Add the strawberry magic:
- Remove from heat and fold in your freeze-dried strawberry powder, vanilla, salt, and food coloring if you're using it, mixing until the color is uniform and it smells like a strawberry patch
- Assemble and chill:
- Pour that gorgeous pink mixture over your chilled crust, spread it into every corner with a spatula, cover loosely, and let it firm up in the refrigerator for at least 2 to 3 hours
- Slice and serve:
- Lift the whole thing out using your parchment wings, slice into 16 squares with a sharp knife, and garnish with fresh strawberries or extra freeze-dried pieces if you want to impress people
Save My mom called me while I was cutting these last time, and I had to explain why I was narrating my slicing technique to absolutely nobody. Some recipes just demand that kind of whispered commentary to the universe.
Working with Freeze-Dried Fruit
I've learned that grinding freeze-dried strawberries in a clean coffee grinder gives you the finest powder, which dissolves beautifully into the fudge. The first time I tried crushing them by hand in a ziplock bag, I ended up with uneven chunks and a bag that burst open, sending pink dust everywhere like some kind of culinary confetti accident.
Making It Your Own
Last month I swirled in some crushed raspberries before chilling, and the marbled effect was so pretty I almost didn't want to cut into it. Almost. You could also swap the biscuits for vanilla wafers, or add a thin layer of dark chocolate ganache between crust and fudge if you're feeling dramatic.
Storage and Serving
These keep beautifully in the refrigerator for up to 5 days, though I've personally never had them last longer than 48 hours in my house. The texture gets progressively softer as they sit, which some people actually prefer.
- Place a piece of wax paper between layers if you're stacking them
- A warm knife dipped in hot water makes cleaner cuts through the fudge layer
- They travel well if packed flat in a single layer
Save There's something deeply satisfying about cutting through that first square and hearing the knife go through the fudge layer. Makes all the waiting feel worthwhile.
Cooking Guide
- → How long can I store these strawberry fudge squares?
These squares can be stored in an airtight container in the refrigerator for up to 5 days, maintaining their freshness and texture.
- → Can I make a dairy-free version of this dessert?
Yes, you can easily adapt this by substituting dairy-free white chocolate chips and using a coconut condensed milk alternative for a dairy-free treat.
- → What if I don't have freeze-dried strawberries for the powder?
If freeze-dried strawberries are unavailable, you can purée 100g of fresh strawberries and strain the purée to remove solids before incorporating it into the fudge mixture.
- → How can I enhance or lessen the strawberry flavor intensity?
The strawberry intensity can be adjusted by varying the amount of freeze-dried strawberry powder you incorporate. Add more for a bolder flavor, or less for a subtle hint.
- → What's the best way to cut neat squares?
For clean cuts, use a sharp knife and wipe the blade clean with a damp cloth between each slice. This prevents the fudge from sticking and ensures neat edges.
- → Should these be served chilled or at room temperature?
You can serve them chilled directly from the refrigerator for a firm texture, or let them stand at room temperature for about 10 minutes before serving for a slightly softer, creamier bite.