Pin to Board My daughter spotted freeze-dried strawberries at the farmers market and begged me to find something fun to do with them. I had a leftover can of condensed milk in the pantry and remembered a simple fudge technique my neighbor once taught me over coffee. We crushed graham crackers in a zip-top bag with a rolling pin, melted butter on the stove, and watched the white chocolate turn the most cheerful shade of pink. The kitchen smelled like summertime candy, and by the time we cut into the chilled squares the next morning, she was already planning which friends to share them with.
I brought these to a potluck brunch where half the guests were gluten-free and dairy-free folks, so I swapped in coconut condensed milk and checked every label twice. The squares held up beautifully, sliced clean, and disappeared faster than anything else on the table. One friend asked if I had secretly gone to pastry school, and I just laughed and showed her the grocery receipt. Sometimes the simplest recipes are the ones that make you look like a genius, and this is absolutely one of them.
Ingredients
- Digestive biscuits or graham crackers: These form the sweet, sturdy base that holds everything together, and crushing them yourself means you control the texture.
- Unsalted butter: Melted and mixed with the crumbs, it binds the crust and adds a rich, buttery flavor that balances the sweetness above.
- White chocolate chips: The creamy backbone of the fudge layer, melting into silky smoothness when stirred gently over low heat.
- Sweetened condensed milk: This thick, sugary milk transforms the chocolate into fudge and gives the squares their signature creamy bite.
- Freeze-dried strawberries: Ground into powder, they deliver intense berry flavor and natural color without adding moisture that would soften the fudge.
- Pure vanilla extract: A teaspoon rounds out the sweetness and deepens the strawberry note in a way that feels warm and complete.
- Pinch of salt: Just enough to wake up all the other flavors and keep the sweetness from feeling flat.
- Pink or red gel food coloring: Optional, but a drop or two makes the pink truly pop and turns these squares into showstoppers.
Instructions
- Prepare the pan:
- Line your square baking pan with parchment paper, leaving a couple of inches hanging over two sides so you can lift the whole block out later. This little trick saves so much frustration when it is time to slice.
- Make the crust:
- Stir crushed biscuits and melted butter together until every crumb is coated and the mixture clumps when you squeeze it. Press it firmly and evenly into the pan, then chill for 10 minutes to set.
- Melt the chocolate base:
- Set a heatproof bowl over a pan of gently simmering water, add the white chocolate and condensed milk, and stir slowly until smooth and glossy. Remove from heat as soon as everything melts to avoid scorching.
- Add the strawberry flavor:
- Stir in the strawberry powder, vanilla, salt, and food coloring if using, mixing until the color is even and the powder is fully dissolved. The mixture will smell like strawberry cream and look beautifully vibrant.
- Assemble and chill:
- Pour the fudge over the chilled crust, spread it to the edges with a spatula, then cover loosely and refrigerate for at least 2 to 3 hours. The fudge will firm up into sliceable squares that hold their shape perfectly.
- Slice and serve:
- Lift the whole block out using the parchment overhang, set it on a cutting board, and slice into 16 squares with a sharp knife, wiping the blade between cuts. Garnish with fresh strawberry slices or extra freeze-dried pieces if you like.
Pin to Board The first time I made these, my son took one bite and said they tasted like Valentine's Day in a square. He was seven and obsessed with color-coded holidays, but he was not wrong. These squares feel celebratory, whether you are packing them for a picnic, plating them for a party, or just sneaking one from the fridge after dinner. They have become my go-to whenever I need something sweet, simple, and guaranteed to make people smile.
Storing and Keeping Them Fresh
Keep the squares in an airtight container in the fridge for up to five days, stacking them with parchment between layers so they do not stick. They taste best when chilled, but if you let them sit at room temperature for about 10 minutes before serving, the fudge softens just enough to feel luxurious on your tongue. I have also frozen them for up to a month, wrapped tightly in plastic and then foil, and they thaw beautifully in the fridge overnight.
Swaps and Variations
If you cannot find freeze-dried strawberries, freeze-dried raspberries or blueberries work just as well and give you a whole new color palette to play with. For a dairy-free version, swap in coconut condensed milk and check that your white chocolate is dairy-free, the texture stays creamy and the flavor is just as bright. You can also fold in a handful of mini chocolate chips or crushed freeze-dried fruit into the fudge layer for extra texture and surprise bursts of flavor.
Finishing Touches
A thin slice of fresh strawberry on top of each square makes them look elegant and bakery-worthy, especially if you are serving them at a shower or party. I have also dusted them with coarse sugar crystals for a bit of sparkle, or drizzled a thin line of melted dark chocolate across the top for contrast. The crust is forgiving, so feel free to add a tablespoon of cocoa powder to the crumbs if you want a chocolate-strawberry vibe.
- Chill the pan for those extra 10 minutes after pressing the crust, it really does make a difference in how the layers hold together.
- Use gel food coloring instead of liquid, it keeps the fudge from getting too soft and gives you more control over the shade of pink.
- If your white chocolate seizes or gets grainy, add a teaspoon of vegetable oil and stir gently until it smooths out again.
Pin to Board These squares prove that you do not need fancy equipment or hours of work to make something that tastes like a special occasion. Keep a bag of freeze-dried berries in your pantry, and you will always be one can of condensed milk away from something wonderful.
Common Questions
- → Can I use fresh strawberries instead of freeze-dried?
Yes, you can substitute 100g of fresh strawberries that have been puréed and strained. However, freeze-dried strawberries provide more concentrated flavor and won't add extra moisture that could affect the fudge's texture.
- → How long do these squares need to chill?
The fudge layer requires at least 2-3 hours in the refrigerator to firm up properly. For best results, you can chill overnight to ensure clean cuts and the perfect fudgy texture.
- → Can I make these dairy-free?
Absolutely. Use dairy-free white chocolate chips and coconut condensed milk in place of regular condensed milk. Substitute the butter in the crust with coconut oil or vegan butter for a completely dairy-free treat.
- → Why are my squares not setting properly?
Make sure you're using real white chocolate (containing cocoa butter) rather than white baking chips or candy melts. Also ensure your refrigerator is cold enough and that you've allowed the full chilling time of 2-3 hours.
- → How do I get clean cuts when slicing?
Use a sharp knife and wipe the blade clean with a damp cloth between each cut. Letting the fudge sit at room temperature for 5-10 minutes before cutting can also help achieve cleaner edges.
- → Can I freeze these fudge squares?
Yes, these squares freeze well for up to 2 months. Layer them between parchment paper in an airtight container. Thaw in the refrigerator for several hours before serving.