Velvety smooth fudge that’s pretty in pink! This Strawberry Swirl Fudge recipe makes it easy to create homemade candy with swirls of vanilla and strawberry fudge with no candy thermometer needed!
Our readers love our homemade fudge recipes. From easy peanut butter fudge, to our swirled turtle fudge recipe. There’s a flavor for everyone to choose.
Why This Recipe is Best
What is it about strawberries and cream that’s so dang delicious? This fudge is reminiscent of juicy plump strawberries dipped in fresh whipped cream. Perfection!
And let me put any doubts you have aside: making fudge can be easy!
- No candy thermometer needed
- Using strawberry JELL-O for flavor and sweet white chocolate morsels, you’ll make the best ever fudge with a strawberry swirl.
- Amazing for Valentine’s Day, wedding and baby showers, birthdays or whenever you want to share a treat with friends.
My husband would choose a strawberry dessert over any other flavor. Be sure to add his favorite strawberry shortcake ice cream to your list. Or give our perfect strawberry layer cake a try soon.
Ingredient Notes
- Strawberry gelatin – You only need 1 Tablespoon of the mix that comes in a packet for this recipe. I use classic strawberry JELL-O powder.
- White chocolate – Morsels melt beautifully to give the fudge its creamy vanilla flavor base. You can also substitute bars of white chocolate broken into small pieces.
- Marshmallow creme – Creme or “fluff” gives the fudge its soft texture while still allowing it to firm up so you can slice it with ease. Try using our homemade marshmallow fluff if you can’t find it in the stores.
Step by Step Instructions
Melt butter and sugar. Heat butter, sugar, heavy cream and salt together in a sauce pan, stirring constantly while it boils for 5 minutes.
Add white chocolate and fluff. Use an electric mixer to beat white chocolate and marshmallow creme into the butter mixture until fluffy and combined. Pour half the mixture into a baking dish.
Make strawberry swirl. Add the strawberry gelatin mix to the remaining fudge and beat to combine. Pour the strawberry layer over the vanilla layer and swirl with a knife.
Let set. Leave the fudge at room temperature for at least four hours to set. You can also let it set overnight! Once firm, cut into squares and enjoy out of this world strawberries and cream fudge.
Tips & Tricks
- Use a stand mixer: To make combining the ingredients easier, place the marshmallow cream and white chocolate morsels in a bowl of a stand mixer BEFORE melting the butter and sugar. Then, once the butter mixture is ready you can pour it right into the same bowl and beat, beat, beat!
- Fresh fudge: Fudge stays freshest when it’s been recently cut. If you won’t be eating all the fudge right away, store it in a block and cut into squares as needed.
- Flavors: Feel free to swap out the strawberry gelatin for raspberry or orange for a delicious twist on the fruit and cream flavors!
Recipe FAQs
Your homemade fudge will stay good for up to 2 weeks if stored correctly! Make sure it’s kept in an airtight container with a lid at room temperature.
Homemade fudge freezes wonderfully. Store it in a freezer safe container with parchment paper between layers. Thaw overnight in the fridge or on the counter top for a couple of hours.
This recipe does not require a candy thermometer! Boil the butter, sugar and cream for a full 5 minutes, blend well with the other ingredients and you’ll get fudge with the perfect sweet taste and consistency.
More Fudge Recipes
- Cherry Fudge with Dark Chocolate– creamy cherry flavored fudge with dried cherries and topped with a rich dark chocolate ganache!
- Pistachio Fudge – pistachio pudding mix and chopped pistachios make a unique fudge flavor, topped with dark chocolate!
- Birthday Cake Fudge
- Rocky Road Fudge
- Orange Creamsicle Fudge– fresh orange zest and extract bring this fudge to a new level, tastes like a Dreamsicle!
Easy Candy Recipes
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Strawberry Swirl Fudge
Ingredients
- 2 cups granulated sugar
- ¾ cup heavy whipping cream
- ¾ cup unsalted butter
- pinch of salt
- 11 ounce white chocolate morsels
- 7 ounce jar Marshmallow creme
- 1 Tablespoon strawberry gelatin mix
Instructions
- In a large saucepan, melt butter with sugar, heavy cream and salt. Cook over medium-high heat until mixture starts to boil. Stirring constantly, boil for 5 minutes.
- Remove from heat.
- Using a mixer, beat in white chocolate and marshmallow creme until fully blended and smooth (about 1-2 minutes). Pour half into a parchment paper lined 9-inch baking dish.
- To remaining mixture, beat in strawberry gelatin mix, 1 minute until smooth. Pour over first layer and using a knife, quickly swirl the two layers together.
- Allow to set at room temperature for 4 hours or overnight. Cut into bite sized pieces and enjoy!
Notes
- Use a stand mixer: To make combining the ingredients easier, place the marshmallow cream and white chocolate morsels in a bowl of a stand mixer BEFORE melting the butter and sugar. Then, once the butter mixture is ready you can pour it right into the same bowl and beat, beat, beat!
- Fresh fudge: Fudge stays freshest when it’s been recently cut. If you won’t be eating all the fudge right away, store it in a block and cut into squares as needed.
- Flavors: Feel free to swap out the strawberry gelatin for raspberry or orange for a delicious twist on the fruit and cream flavors!
Nutrition
Strawberries and Cream Fudge is easy and delicious! You can DO this! You can EAT this! You GOT this! You can learn how to make fudge!
Would this work using white chocolate, sweet condensed milk, and the strawberry jello?
Your recipe looks great!
I prefer a simpler smoother texture.
I make regular 3 minute fudge all the time using good chocolate, sweet condensed milk and maybe some butter.
Thanks!
I personally don’t like the texture of 3 minute fudge, so all of my fudge recipes are with this consistent base of white chocolate, sugar, etc.
I’m sorry , every time I’ve made fudge I’ve had to use a candy thermometer to 236*, I really don’t think sugar syrup gets that hot after 5 mins of a rolling boil, I would appreciate if next time you do this recipe, that you would use a temp gauge of some sort to let me know I just don’t have good judgement on things like blind cooking
Hi Aimee,
I have an 8oz. Pkg of white almond bark, would this work instead of the morsels?
Did you ever try this with orange or lime or lemon jello?
Oh my goodness, i just realized i wasnt paying close attn to the measurements when i was making my shopping list!
If i wanted to flavor the entire batch would 1 box of jello be enough or should i use 2? Want to do 1 solid color and one 2-color batch. Thx, cant wait to make this!
One should be plenty!
Hello I have a question on the directions..do you melt the white chips before adding to the sugar mixture. I didn’t see that in the directions …can’t wait to make this and thank you
Nope. Once you pour the hot mixture over the white chocolate chips, they will melt within a minute of stirring!
Sorry if someone else asked the question and I haven’t seen it: does this fudge have to be refrigerated, or is that just to get it to set up more quickly? I’d like to give to someone as a gift—wondering if I can put it in a tin (separating layers with waxed paper) without it melting or “going bad.” I am able to store my chocolate fudge in a tin at room temp. Also, does it freeze well as a “make ahead” item?
Thanks so much.
It does not need to be refrigerated. I’ve not tried freezing it though!
I just made this fudge. I didn’t grow up eating fudge since I am not a big chocolate eater and I wasn’t exposed to it. Now that I know fudge can be so flavorful and varies in flavor, I will be making it more often. I’m just waiting on it to set so I can serve to my students for Valentines Day tomorrow. Thanks a bunch! Ten thumbs up!
ENJOY!!
Omg I made this strawberry fudge tonight!!!!!????????????????????????it’s so delicious!! I love all your fudge Recipes, I made te your orange cream fudge as well !!! Thank you so much. I’m a beginner baker . I’m loving your recipes
Awww thank you!! Glad you enjoyed the recipe 🙂
I had some at a baby shower and everyone just raved about how fantastic it was! Thank you for sharing! Question, can the fudge be frozen to make ahead of time for an event? Or does that ruin the texture?
Made it and it was so good!!! Now time to try Maple fudge recipe 🙂
Looks so good! Yum!
I’m just curious about something. I pinned your strawberry fudge recipe on Pinterest. Now I have received an email from Pinterest that they have deleted it from my board per your request. If you don’t want people to pin it, why do you have the Pinterest buttons on the page? Are the buttons added to the page automatically by your host?
“We’re getting in touch to let you know we received a copyright complaint and have removed one (or more) of your Pins. The complaint wasn’t directed against you or your Pin; it was directed against another user’s Pin of the same content from:
https://www.shugarysweets.com/wp-content/uploads/2012/10/strawberryfudge-694×1024.jpg
While many copyright owners are happy to have their content on Pinterest, we recognize that some do not want their content to appear on Pinterest, or did not receive attribution for the content. When a copyright owner sends us a complete notice per the Digital Millennium Copyright Act (DMCA), it’s our policy to remove the Pin(s).
Again, this complaint was not directed at you, or anything you did: we just thought you’d like to know why we removed your Pin.
Happy Pinning and thanks again for using Pinterest. “
I know this is happening, it’s NOT me, I promise. This is an error on pinterest’s part and I’m trying to get it resolved. So sorry!!!
Sorry if I offended you but I think you misinterpreted my post.I didn’t mean your site was annoying,It’s a beautiful site and I understand all the work that goes into it.It’s all the ads that automatically redirect you.You are very lucky that you can earn a living from your site.Most people can’t do that these days.My mother cooked and baked her entire life and never earned a penny.
As for the recipes being free,who really owns any recipe and why should anyone pay to view a recipe on any website.All I have to do is dig out my family recipes or call my sister or my friends to get a recipe.I would never pay any site for that.Recipes are handed down,passed around over and over for years and years.Julia Child must be laughing her butt off! LOL Anyway,thanks for your hard work and sharing the recipes you’ve collected.Have a wonderful holiday season.
WHY do you have so many ads on this page and on the MOBLE VERSION???? I could not view this page on my mobile device because the ads were jumping me to other pages! VERY ANNOYING!!! If you want visitors to visit and stay on this site,GET RID OF ALL THE ADS,PLEASE! I enjoy your recipes,especially the Strawberry Fudge Swirl,but the ads made it difficult to enjoy your site.Sorry!
I’m so sorry you feel this way. Unfortunately, because I provide these recipes for FREE, ads are how I make my income. I have totally decreased the number on desktop, maybe you can visit me from a home PC?
Have a good holiday!!
Loved making this last night, however the fudge i made is still quite soft and if left piled in a box starts sticking together.
Is there something i did wrong? should this set up harder? or is there something i can do to make it go harder next time?
Tastes amazing tho! and everyone in my office has loved it 🙂 Thank you
It sounds like maybe it didn’t boil the full 5 minutes? Like, a good rolling boil, the entire time? Otherwise, I’m not sure?
Hello again Aimee. I made the recipe and it turned out well, so far everyone is blown away with it. But the activity was moved for another week and I’ll be making it again, but would like to cut the sugar a bit. Can I use less sugar without messing the consistency? Or what would you suggest? Thank you 🙂
You can try less sugar, I’m not sure what would happen 🙂 ENJOY.