Strawberry Marshmallow Fudge

I discovered this recipe quite by accident when I was searching for something pink and festive to make for my niece's birthday party. She's obsessed with all things strawberry and marshmallow, so when I stumbled upon the idea of combining them in fudge form, I knew I had to try it. The recipe itself is wonderfully straightforward – you're essentially melting white chocolate with sweetened condensed milk, which creates this luscious, creamy base. Then comes the fun part: folding in mini marshmallows and crushed freeze-dried strawberries. The freeze-dried strawberries are key here because they add intense flavor without adding moisture that would make the fudge too soft. As you stir everything together, the mixture transforms into this gorgeous marbled pink confection. What I love most is how the marshmallows stay soft and pillowy even after the fudge sets, creating these delightful pockets of texture. The recipe requires minimal cooking – just enough to melt everything together – and then it's all about patience while it firms up in the refrigerator.

Why I love this recipe

What makes this recipe so special to me is how it manages to be both incredibly simple and impressively beautiful at the same time. There's something magical about creating candy at home, and this fudge makes you feel like a professional confectioner without requiring any special skills or equipment. I love that it uses ingredients I can easily find at any grocery store, yet the end result looks like something from a fancy candy shop. The flavor combination is nostalgic – it reminds me of those strawberry cream candies from childhood – but elevated with real fruit flavor and quality chocolate. The texture is what really sets it apart: creamy and smooth with those surprise pockets of soft marshmallow. It's also incredibly versatile for gifting. I've packaged it in cellophane bags tied with ribbon, arranged it in decorative tins, and even cut it into smaller pieces to top cupcakes. Every single time, people are amazed when I tell them I made it myself. But perhaps what I love most is how forgiving this recipe is. Even if you're not precise with your measurements or timing, it still turns out beautifully.

What You Need From Your Kitchen

• White Chocolate Chips: Melt with condensed milk and butter to create the creamy fudge base
• Sweetened Condensed Milk: Mix into the white chocolate for smooth, sweet consistency
• Mini Marshmallows: Fold into the fudge mixture for fluffy pockets of texture
• Freeze-Dried Strawberries: Crush and swirl through the fudge for intense fruit flavor without adding moisture
• Unsalted Butter: Add to the chocolate mixture for richness and smooth texture
• Vanilla Extract: Stir in for enhanced flavor depth

Let's Make These Together

Prepare your workspace

Start by lining your baking pan with parchment paper, making sure to leave some overhang on the sides. This simple step will make removing and cutting your fudge so much easier later. Give the parchment a light coating of butter or cooking spray to ensure nothing sticks.

Create the creamy base

Place your saucepan over low heat and add the white chocolate chips, sweetened condensed milk, and butter. The key here is patience and constant stirring. Low and slow is the name of the game – you want everything to melt together into a silky, glossy mixture without scorching. This should take about 5-7 minutes. Once it's perfectly smooth, remove from heat and stir in your vanilla extract and a tiny pinch of salt to balance the sweetness.

Add the strawberry swirl

Now comes the artistic part! Gently fold in your crushed freeze-dried strawberries. Don't overmix – you want to create those beautiful pink marbled swirls throughout the white chocolate. Think of it like creating edible art. The pink and white contrast is what makes this fudge so visually stunning.

Fold in the marshmallows

Working quickly (the mixture starts to set as it cools), gently fold in most of your mini marshmallows. Save a small handful to press decoratively on top. Be gentle during this step so the marshmallows don't deflate or melt too much into the mixture.

Set and slice

Pour your fudge into the prepared pan and spread it evenly. Press those reserved marshmallows on top for a professional-looking finish. Refrigerate for at least 2 hours until completely firm. When you're ready to cut, use the parchment overhang to lift the entire slab out, then cut into squares with a sharp knife. For the cleanest cuts, warm your knife under hot water and wipe it dry between each slice.

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Switch Things Up

I first made this fudge for a Valentine's Day gathering, and honestly, I was nervous because I'd never worked with white chocolate before. I remember standing in my kitchen, watching the chocolate and condensed milk melt together into this gorgeous glossy mixture, and thinking 'this might actually work!' When I folded in those mini marshmallows and the crushed freeze-dried strawberries, the mixture turned the most beautiful shade of pink. I poured it into my prepared pan and couldn't stop peeking at it in the fridge every thirty minutes like an impatient child. When I finally cut into it the next day and saw those perfect squares with the marbled effect and little marshmallow pockets throughout, I actually did a little victory dance in my kitchen. Now I make it for every celebration, and people genuinely light up when they see those pink squares.

Perfect Pairings

This strawberry marshmallow fudge pairs beautifully with a cup of hot cocoa or coffee – the bitterness balances the sweetness perfectly. For a dessert platter, arrange it alongside chocolate-covered strawberries and vanilla macarons for an elegant pink-and-white theme. If you're serving it at a party, consider pairing it with champagne or prosecco for adults, or strawberry lemonade for kids. The fudge also complements fresh berries wonderfully, so a side of raspberries or sliced strawberries makes a lovely accompaniment. For a true indulgence, try it with a scoop of vanilla ice cream.

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Frequently Asked Questions

→ Can I use fresh strawberries instead of freeze-dried?

While fresh strawberries might seem like a good idea, they contain too much moisture and will make your fudge too soft and potentially cause it not to set properly. Freeze-dried strawberries are concentrated in flavor and have no moisture, making them perfect for this recipe. You can find them in most grocery stores in the dried fruit section.

→ Why is my fudge not setting?

The most common reason fudge doesn't set is that it wasn't chilled long enough. Make sure you refrigerate it for at least 2 full hours, though overnight is even better. Another reason could be using white chocolate candy melts instead of real white chocolate chips, which have different setting properties. Also ensure you cooked the mixture until fully melted and combined.

→ Can I make this fudge ahead of time?

Absolutely! This fudge actually improves after a day or two as the flavors meld together. You can make it up to a week ahead and store it in an airtight container in the refrigerator. It also freezes beautifully for up to 3 months. Just make sure to layer pieces between parchment paper to prevent sticking.

→ What can I substitute for freeze-dried strawberries?

You can use freeze-dried raspberries for a different flavor profile, or even mix freeze-dried fruits. Strawberry powder or freeze-dried strawberry pieces work great too. In a pinch, you could use strawberry flavoring, though you won't get that beautiful marbled effect. Avoid fresh fruit, jam, or purees as they add too much moisture.

→ How do I get clean, professional-looking cuts?

The secret is to use a sharp knife and warm it under hot water before each cut. Wipe the knife completely dry, make your cut, then repeat the process. This prevents the fudge from sticking to the knife and crumbling. Cutting while the fudge is very cold also helps. If you want perfectly uniform squares, use a ruler to mark your cuts lightly before slicing.

→ Can I add more marshmallows?

You certainly can! Some people love extra marshmallows and use up to 3 cups. Just keep in mind that too many marshmallows can make the fudge harder to cut cleanly. If you do add more, you might want to slightly increase the chocolate base as well to ensure everything binds together properly.

Conclusion

This Strawberry Marshmallow Fudge is the perfect treat when you want something sweet, pretty, and impressively easy to make. The combination of creamy white chocolate, fluffy marshmallows, and fruity strawberry flavor creates a confection that's hard to resist. Whether you're packaging it as gifts, bringing it to a party, or simply keeping it all to yourself (no judgment here), this fudge delivers on both taste and presentation. The best part is how forgiving this recipe is – even first-time candy makers will achieve beautiful results.