Decadent Chocolate Covered Strawberry Fudge
A rich, smooth, and decadently fruity fudge combining creamy chocolate and fresh strawberries, perfect for a quick homemade treat that impresses.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz semisweet chocolate chips
- 4 oz white chocolate chips
- 1 cup fresh strawberries, hulled and diced
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp freeze-dried strawberry powder (optional)
Instructions
- Line an 8×8-inch square pan with parchment paper, leaving an overhang on the sides for easy fudge removal. Set aside.
- If using fresh strawberries, pulse 1/2 cup of diced strawberries in a food processor until smooth. Strain to remove seeds if desired. Set aside.
- In a medium saucepan over low heat, combine semisweet chocolate chips, sweetened condensed milk, and softened butter. Stir constantly until the mixture is smooth and glossy, about 5-7 minutes. Watch carefully to avoid scorching.
- Remove the saucepan from heat. Stir in the vanilla extract and a pinch of salt to balance the sweetness.
- Gently fold the fresh strawberry puree (or freeze-dried strawberry powder) into the chocolate mixture. Be careful not to overmix; you want pretty little swirls of strawberry flavor, not a uniform pink.
- Transfer about two-thirds of the fudge mixture to your prepared pan. Dollop spoonfuls of white chocolate chips evenly over the fudge, then pour the remaining chocolate mixture on top. Use a skewer or butter knife to swirl the white chocolate into the fudge for a marbled effect.
- Scatter the remaining diced fresh strawberries on top, pressing them gently into the fudge for a pretty, fruity burst.
- Refrigerate the fudge for at least 3 hours, or until firm. For best results, let it sit overnight.
- Using the parchment overhang, lift the fudge from the pan. Cut into 1-inch squares with a sharp knife. Serve chilled or at room temperature.
Notes
Use low heat or a double boiler to melt chocolate to avoid burning. Strain strawberry puree to remove excess juice to prevent fudge from not setting. Use good-quality chocolate chips for best texture. Chill fudge overnight for best firmness. Dip knife in hot water and dry before cutting for clean edges. For dairy-free, substitute butter with coconut oil and use dairy-free condensed milk. Frozen strawberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1-inch square piece
- Calories: 120
- Fat: 7
- Carbohydrates: 15
- Protein: 1
Keywords: chocolate fudge, strawberry fudge, homemade fudge, easy fudge recipe, chocolate covered strawberries, quick dessert, crowd-pleaser, sweet treat