strawberry swirl fudge

This strawberry swirl fudge is a smooth, melt-in-the-mouth treat with a rich vanilla base and ribbons of fruity strawberry running through every bite. The texture is creamy yet firm enough to slice cleanly, with a sweet, slightly tangy finish from the strawberry swirl. It is an easy, no-bake recipe that suits beginners and experienced bakers alike. From start to finish, it takes about 20 minutes of hands-on time, plus chilling.

Ingredients

For the vanilla fudge base

• 400 g sweetened condensed milk
• 450 g white chocolate, chopped
• 50 g unsalted butter
• 1 tsp vanilla extract

For the strawberry swirl

• 80 g strawberry jam, smooth and good quality
• 1 to 2 drops pink food colouring, optional

Method

Prepare the tin

Line a 20 cm square tin with baking parchment, leaving a little overhang on the sides for easy lifting later. Set aside.

Make the fudge base

Place the condensed milk, white chocolate, and butter into a heavy-based saucepan. Set over a low heat and stir gently until everything has melted and the mixture is smooth. Remove from the heat and stir in the vanilla extract.

Prepare the strawberry swirl

Warm the strawberry jam slightly so it loosens and becomes easy to swirl. Stir in the food colouring if using, then set aside.

Swirl and set

Pour the vanilla fudge mixture into the lined tin and smooth the top. Spoon the strawberry jam over the surface in small blobs. Use a skewer or knife to gently swirl the jam through the fudge, keeping the pattern loose rather than overmixing.

Chill and slice

Place the tin in the refrigerator for at least 4 hours, or until fully set. Once firm, lift out using the parchment and cut into neat squares.

Tips

Why is my fudge too soft?

This usually means it has not chilled long enough. Give it extra time in the fridge, ideally overnight, before slicing.

Can I make the swirl more intense?

Yes. Use a stronger flavored strawberry preserve or add a teaspoon of freeze-dried strawberry powder to the jam.

How do I get clean slices?

Warm a sharp knife under hot water, wipe it dry, then slice. Repeat between cuts for neat edges.

Can I reduce the sweetness?

White chocolate fudge is naturally sweet. You can balance it by using a slightly tangy strawberry jam or adding a pinch of salt to the fudge base.

Serving Suggestions

• Serve with coffee or tea as a small sweet bite
• Add to a homemade gift box for holidays
• Crumble over vanilla ice cream for an easy dessert topping

Storage

Room temperature

Store in an airtight container in a cool room for up to 3 days.

Refrigerator

Keep refrigerated for up to 2 weeks. Allow to sit at room temperature for 10 minutes before serving for best texture.

Freezing

Freeze cut pieces in a sealed container for up to 2 months. Defrost overnight in the fridge.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 22 g
• Protein: 2 g
• Fat: 9 g
• Saturated Fat: 5 g
• Sodium: 55 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use fresh strawberries instead of jam?

Fresh strawberries add too much moisture. Jam works best for flavor and stability.

Does this fudge need a thermometer?

No. This is a no-cook fudge that relies on chilling rather than sugar temperature.

Can I use milk or dark chocolate?

You can, but the flavor and sweetness will change. White chocolate gives the classic creamy base for the strawberry swirl.

Why did my chocolate seize?

This can happen if overheated. Always melt on low heat and stir gently.