Save to Pinterest My sister handed me a bag of freeze-dried strawberries one afternoon and dared me to turn them into something worth eating. I stared at the crinkly pink flakes for a solid minute before remembering an old fudge recipe I used to make with condensed milk. Twenty minutes later, we were scraping pink fudge off spoons straight from the bowl, too impatient to wait for it to set. That impulsive experiment became these squares, and now they show up at every birthday party in our family.
I brought a batch to a potluck once, and someone asked if I ordered them from a fancy dessert shop. The truth is, I made them in pajamas while my coffee was still hot. There is something deeply satisfying about a dessert that looks this polished but requires zero baking skill. My friend still texts me every few months asking for the recipe, even though I have sent it to her three times.
Ingredients
- Digestive biscuits or graham crackers: These form the crunchy base that holds everything together, and crushing them by hand in a sealed bag is oddly therapeutic.
- Unsalted butter: Melted butter binds the crumbs into a firm crust, and using unsalted lets you control the sweetness without any salty aftertaste.
- White chocolate chips: The creamy backbone of the fudge layer, and quality matters here because cheap chocolate can seize up or taste waxy.
- Sweetened condensed milk: This is what makes the fudge set without needing gelatin or eggs, and it adds a silky sweetness that balances the tangy strawberries.
- Freeze-dried strawberries: Ground into powder, they deliver concentrated berry flavor and natural color without adding extra moisture that would soften the fudge.
- Pure vanilla extract: Just a teaspoon deepens the strawberry notes and rounds out the sweetness so it does not taste one-dimensional.
- Pinch of salt: A tiny amount sharpens all the flavors and keeps the fudge from tasting flat or too sugary.
- Gel food coloring: Optional, but a drop or two makes the pink pop if your strawberries are more beige than bright.
Instructions
- Prep the pan:
- Line your square pan with parchment paper, letting the edges hang over like little handles. This trick saves you from prying fudge out with a butter knife later.
- Mix the crust:
- Stir crushed biscuits and melted butter in a bowl until every crumb is coated and the mixture clumps when you squeeze it. Press it firmly into the pan so it does not crumble when you slice.
- Chill the base:
- Pop the pan in the fridge for 10 minutes while you make the fudge. A cold crust helps the layers stay separate and clean.
- Melt the chocolate:
- Set a heatproof bowl over simmering water and add white chocolate and condensed milk, stirring gently until smooth. Do not let the water boil or touch the bowl, or the chocolate will seize into a grainy mess.
- Stir in the strawberry:
- Remove the bowl from heat and mix in strawberry powder, vanilla, salt, and food coloring if using. The mixture will turn a soft pink and smell like summer.
- Pour and spread:
- Scrape the fudge over the chilled crust and smooth it out with a spatula, nudging it into every corner. The surface does not need to be perfect because you will be slicing it anyway.
- Set the fudge:
- Cover loosely with plastic wrap and refrigerate for at least 2 to 3 hours until firm. I usually make these in the morning and slice them before dinner.
- Slice and serve:
- Lift the whole slab out using the parchment, then cut into 16 squares with a sharp knife. Wipe the blade between cuts for clean edges and top with fresh strawberry slices if you are feeling fancy.
Save to Pinterest The first time I served these at a family dinner, my niece ate three squares before anyone else got seconds. She stood at the counter, pink crumbs on her fingers, and declared them better than birthday cake. Now she requests them every year instead of cupcakes, and I have learned to double the batch because they disappear faster than I ever expect.
Choosing Your Strawberries
Freeze-dried strawberries are my go-to because they grind into a fine, intensely flavored powder that does not add moisture. Fresh purée works too, but you need to strain out the seeds and reduce it slightly on the stove, or your fudge will stay soft and sticky. I have tried both, and freeze-dried wins every time for color, flavor, and ease.
Texture and Storage
These squares are best served chilled, when the fudge is firm enough to bite cleanly but still melts on your tongue. If you leave them out for more than 30 minutes, they soften into a gooey treat that is harder to handle but no less delicious. I store mine in a single layer in an airtight container with parchment between each row, and they keep beautifully in the fridge for up to five days, though they rarely last that long.
Variations and Swaps
You can swap the strawberries for freeze-dried raspberries or blueberries and get a completely different flavor without changing the recipe. I have also made a marbled version by swirling in a spoonful of crushed fresh raspberries right before chilling, which looks stunning and adds little bursts of tartness. For a dairy-free option, use coconut condensed milk and dairy-free white chocolate, though the texture will be slightly softer and the flavor a bit more coconutty.
- Try adding a tablespoon of lemon zest to the fudge for a bright, citrusy twist.
- Crush a few extra graham crackers and sprinkle them on top before chilling for added crunch.
- Drizzle melted dark chocolate over the finished squares for a fancy two-tone look.
Save to Pinterest These squares have become my secret weapon for last-minute gatherings and unexpected guests. They look impressive, taste indulgent, and remind everyone that homemade does not have to mean complicated.
Recipe Questions & Answers
- → Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries can be used, but they'll add moisture to the fudge layer. Purée and strain 100 g fresh berries, then reduce the sweetened condensed milk slightly to compensate for the extra liquid. The texture will be softer and the setting time may increase.
- → How do I achieve the vibrant pink color?
Ground freeze-dried strawberries naturally create a lovely pink hue. For deeper color, add 1–2 drops of pink or red gel food coloring after incorporating the strawberry powder. Avoid liquid coloring, which can affect the fudge consistency.
- → What's the best way to get clean cuts?
Chill the squares thoroughly—at least 3 hours or overnight. Use a sharp knife wiped clean between each cut. For extra precision, dip the knife in hot water and dry it before slicing. Room temperature squares cut more cleanly than cold ones.
- → Can I make these dairy-free?
Yes. Substitute dairy-free white chocolate chips and coconut condensed milk for the dairy versions. Use coconut oil or vegan butter in the crust. The texture will remain similar, though the flavor profile may shift slightly with coconut notes.
- → How long do these keep in the refrigerator?
Stored in an airtight container, these squares stay fresh for up to 5 days. The graham crust may soften slightly over time, but the flavor remains excellent. For longer storage, wrap individually and freeze for up to 2 months.
- → Can I use different crust bases?
Absolutely. Digestive biscuits, graham crackers, vanilla wafers, or even shortbread cookies work beautifully. Crush them finely and mix with melted butter in a 2:1 ratio. For added flavor, incorporate a tablespoon of sugar or citrus zest into the crumb mixture.