Strawberry Fudge

Treat yourself to this decadent, indulgent strawberry fudge made from a few simple ingredients-perfect for special occasions or just when you feel like it. Ready, set, get cooking!

Course Dessert

Cuisine American

Keyword valentine's day

Prep Time 15

Cook Time 7

chill time 2

Total Time 2 22

Servings

Calories 165kcal

Author Jenn

Equipment

1 8x8 square pan
parchment paper

Ingredients

16 oz buttercream frosting
¾ cup red candy melts
¾ cup strawberry flavored pink candy melts
1 teaspoon strawberry extract
sprinkles and non-pareils

Instructions

Place the red candy melts in a microwave-safe bowl and heat on high, in the microwave, for 2-3 minutes or until smooth when stirred. Stop every 15-30 seconds to stir during the melting process to ensure the candy melts don’t overcook.
Repeat the first step for the pink candy melts. Keep the colors separate for now.
Remove the lid and film from the frosting and place it in the microwave for 45 seconds to 1 minute, or until fully melted and smooth. Set aside ½ a teaspoon of uncooked frosting if using the heart sprinkles.
Add the extract to the frosting and stir well.
Place half of the frosting in with the red candy melts and the other half with the pink candy melts.
Stir each color vigorously until fully mixed.
Line an 8x8 pan with parchment paper, making sure to leave some overhang.
Alternate pouring in the two colors in random spots, pausing to tap the pan in between so it evens out and removes bubbles.
Once all your chocolate mixtures have been poured in and evened out, sprinkle the top of the fudge with as many Valentine’s themed nonpareils as you like.
Chill in the refrigerator for two hours or until hardened.

Video

Notes

If your fudge turns out hard or seems to fall apart when you’re cutting it, this means too much chocolate was used. You’ll need to reduce the chocolate the next time around. It will still taste good, it just won’t be very soft or pretty.
If your fudge won’t set up well, it means not enough chocolate was used. You either need to increase the chocolate used or decrease the amount of frosting the next time around.
The chocolate will slightly seize when the frosting is added to it. This is normal, no need to worry. You just need the mixture to be pourable. Just keep stirring and you’ll be good to go.
Do not add the extract directly to the chocolate or it will ruin it. The extract seizes the chocolate to a point that it’s not usable.
If you can’t find strawberry candy melts, no problem. The extract still adds plenty of flavor. You can just use normal pink candy melts instead.
If you don’t have access to candy melts, you can use white chocolate chips and color the chocolate with oil based food dye. Do not use water based dye or it ruins the chocolate like the extract does.

Nutrition