★★★★★

Strawberry Swirl Fudge

Velvety smooth fudge that’s pretty in pink! This Strawberry Swirl Fudge recipe makes it easy to create homemade candy with a strawberry twist that’ll make you swoon.

Stack of three pieces strawberry swirled fudge.

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.

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.

Step by Step Instructions

STEP 1. Melt butter and sugar

Heat butter, sugar, heavy cream and salt together in a sauce pan, stirring constantly while it boils for 5 minutes.

STEP 2. Add 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.

STEP 3. 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.

STEP 4. 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

How long will this fudge keep?

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.

Can you freeze fudge?

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.

Do I need a candy thermometer to make fudge?

This recipe does not require a candy thermometer! Boil the butter, sugar and cream for 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!
  • Orange Creamsicle Fudge– fresh orange zest and extract bring this fudge to a new level, tastes like a Dreamsicle!

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 64 pieces

Strawberry Swirl Fudge

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Velvety smooth fudge that's pretty in pink! This Strawberry Swirl Fudge recipe makes it easy to create homemade candy with a strawberry twist that'll make you swoon.

Ingredients

  • 2 cup granulated sugar
  • ¾ cup heavy cream
  • ¾ cup unsalted butter
  • pinch of salt
  • 11oz white chocolate morsels
  • 7oz jar Marshmallow creme
  • 1 Tbsp strawberry gelatin mix

Instructions

  1. 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.
  2. Remove from heat.
  3. 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.
  4. 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.
  5. 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 Information:

Yield:

64

Serving Size:

1 piece

Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 10mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 21, 2012

Comments & Reviews

  1. 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!

  2. 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

    1. Nope. Once you pour the hot mixture over the white chocolate chips, they will melt within a minute of stirring!

  3. 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.

  4. 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! 

  5. 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 

  6. 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?

  7. 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. “

    1. 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!!!

  8. 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.

  9. 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!

    1. 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!!

  10. 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

    1. 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?

  11. 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 🙂

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