For Valentine’s Day this year, I’m keeping things simple with this 3-ingredient strawberry fudge. It has delicious strawberry flavor, a gorgeous pink color, and is so soft and creamy! Made with cake mix, white chocolate chips, and sweetened condensed milk, it doesn’t get much easier than this pantry staple fudge recipe. I can’t wait to pass it out to all my friends!
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I can’t believe how easy this strawberry fudge is to make. It’s such a great Valentine’s Day dessert with its pretty pink color and tasty strawberry flavor. Using strawberry cake mix is a genius way to infuse flavor and color into this yummy white chocolate fudge. I added festive sprinkles on top to really make it shine!
What’s in This Strawberry Fudge Recipe?
- Strawberry Cake Mix: Adds delicious strawberry flavor and a delightful pink color to this fudge.
- White Chocolate Chips: Forms the creamy base of the fudge.
- Sweetened Condensed Milk: Makes the fudge soft and sweet!
Tips for Success
- Be sure to line your baking sheet with parchment. If you don’t, the fudge can get stuck to the tin. Let the parchment overlap the tin so that you can remove it easily.
- Melt the chocolate slowly in the microwave, stirring between intervals, so that it doesn’t burn. You can also melt it in a double boiler on the stovetop.
- Because of its long shelf life, this strawberry fudge makes for a great Valentine’s gift to share with friends and family. Its bright pink color is so festive, it’s sure to brighten up someone’s day!
How to Store and Reheat
Store leftover strawberry fudge in an airtight container at room temperature for up to 4 weeks or in the refrigerator for up to 6 weeks. You can also freeze the fudge tightly wrapped in plastic wrap for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Strawberry Fudge Recipe
Equipment
- Kitchen Scale (optional)
- 8×8-inch Baking Pan
Ingredients
- ¾ cup strawberry cake mix 90 grams
- 2 cups white chocolate chips 340 grams
- 14 ounces
sweetened condensed milk
396 grams (1 can) - Sprinkles optional
Instructions
- Place the strawberry cake mix in a microwave-safe bowl and microwave in 30-second intervals until the center of the cake mix reads 165°F on an instant-read thermometer. This kills any bacteria in the raw flour, making the cake mix safe to consume without being baked.¾ cup strawberry cake mix
- In a large microwave-safe bowl, melt the white chocolate chips in 30-second intervals.2 cups white chocolate chips
- Stir in cake mix and sweetened condensed milk.14 ounces sweetened condensed milk
- Pour the mixture into an 8×8-inch baking pan that is lined with aluminum foil.
- Evenly add sprinkles over top.Sprinkles
- Chill for 1 hour or until fudge is set.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Do you need to the mix according to the box or literally just use the mix only ? Directions aren’t clear?
Hi Alyssa. use the cake mix as a dry ingredient!
Without baking the cake mix, isn’t there a chance of getting E. Coli from the flour?
You can bake the powder in the oven beforehand to kill bacteria.
I’ve made it yesterday and hasn’t set after how many hours….
Usually, that means it needed to be cooked a little longer!
Hi, so sorry, there is a typo in the earlier response. It should say it needs to be *cooled* a little longer!
I need alot of these…can I double the batch and do they freeze well?
Yes and Yes!
Yes, you can freeze homemade fudge, but you must wrap it really well to protect it. Wrap individual squares in plastic wrap and then place them into a freezer bag and remove as much air as possible.
To thaw frozen fudge, it’s best to do it slowly. Don’t take the fudge out of the freezer bag to defrost it and this will protect it from taking on too much moisture. Thaw it at room temperature or in the fridge.
You’ll want to look at the recipe card for the measurements, Mildred!