This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, just give a shot it won’t fail you !

This strawberry fudge is refreshingly sweet and loaded with little bits of strawberries. This easy fudge recipe only requires 4 ingredients and is ready to spread in the pan in about 5 minutes If you love the sweet taste of strawberries and cream this pretty pink fudge is perfect for you. It is so soft and creamy and has little pieces of strawberries speckled throughout.

This isn’t an ordinary fudge flavor that you’ll find in most fudge shops along the boardwalk at the beach. But it should be! It blends vanilla fudge with strawberry sauce to make a refreshingly good fudge that would be great to serve along with lemon fudge at a summer party. Top the strawberry fudge with a layer of chocolate fudge or a layer of chocolate ganache for a really decadent treat or if you prefer even more chocolate try our Chocolate Covered Strawberry Fudge. It as whole strawberries inside chocolate fudge.

This easy strawberry fudge recipe requires just four ingredients and can be made in under 10 minutes.

To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients

24-28 ounces* white chocolate chips
11.75 ounces Smucker’s Strawberry Topping (or strawberry sauce)
1 teaspoon freshly squeezed lemon juice
1 pinch salt
NOTE: If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 24 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 28 ounces.

 

Instructions

Melt the white chocolate chips in the microwave or on the stove. (See tutorial for detailed instructions.)
Pour the strawberry topping, lemon juice, and pinch of salt into the melted white chocolate.
Stir until well combined.
Pour into a non-stick tin foil-lined 8-inch square baking pan.
Cover and chill for 3-4 hours until firm.
Remove and peel off tin foil before cutting into 36 squares.
Wrap in wax paper and place in a zip top bag or in an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.