Name: Strawberry Swirl White Chocolate Fudge
Prep time: 5 min
Cook time: 10 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 2 teaspoons strawberry extract; ½ teaspoon red food coloring gel; ¾ cup salted sweet cream butter; ½ cup half and half; ⅓ cup heavy cream; 1 teaspoon clear vanilla flavoring; 3 cups granulated sugar; 2 tablespoons granulated sugar; 1¾ cups white baking chips (white chocolate chips); 7 ounces marshmallow fluff

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This creamy white chocolate fudge is swirled with a sweet strawberry flavor and delicate pink hue, making it as beautiful as it is delicious. With a rich, velvety texture and a lovely balance between vanilla and strawberry, this no-bake treat is perfect for holidays, gifting, or anytime indulgence. Strawberry Swirl White Chocolate Fudge

Why You’ll Love This Recipe

I love how this fudge looks like a dessert straight from a boutique candy shop, but it’s surprisingly easy to make at home. The creamy base is packed with white chocolate and marshmallow fluff, creating a smooth, melt-in-my-mouth bite. The strawberry swirl not only adds flavor but makes every piece uniquely gorgeous. I don’t even need an oven for this one, which makes it quick to prep and chill. Plus, the recipe yields 25 squares—perfect for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 teaspoons strawberry extract
½ teaspoon red food coloring gel
¾ cup salted sweet cream butter
½ cup half and half
⅓ cup heavy cream
1 teaspoon clear vanilla flavoring
3 cups granulated sugar
2 tablespoons granulated sugar
1¾ cups white baking chips (white chocolate chips)
7 ounces marshmallow fluff

Directions

I start by lining a 9×9‑inch baking dish with parchment paper, making sure it comes up all sides.
In a small bowl, I stir together the strawberry extract and red food coloring gel, then set it aside.
In a heavy saucepan over medium heat, I combine the butter, half and half, heavy cream, and clear vanilla. I stir until the butter melts completely.
Next, I add the sugar and stir constantly until the mixture simmers (this takes about 6–7 minutes). I continue to simmer for another 3 minutes, then remove it from the heat.
I add the white baking chips, cover the pan, and let it rest for 3–4 minutes. Then I stir until fully melted.
I fold in the marshmallow fluff until the mixture is smooth and fully combined.
I pour about ¾ of the fudge into the prepared pan and smooth the top.
To the remaining fudge, I stir in the strawberry and food coloring mixture until it’s evenly pink.
I dollop this strawberry fudge over the base layer and swirl it gently with a knife.
I let the fudge sit at room temperature for 30 minutes, then transfer it to the fridge to chill for at least 4 hours.
Once set, I lift it from the pan using the parchment and slice it into 25 squares.
I keep it stored in the fridge until serving.

Servings and timing

This recipe makes 25 pieces of fudge.
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes

Variations

I sometimes skip the food coloring for a more natural look.
For a different fruity twist, I swap the strawberry extract with raspberry or cherry extract.
Adding crushed freeze-dried strawberries on top before chilling gives a lovely texture and added flavor.
I’ve made a holiday version by using green gel coloring and peppermint extract instead of strawberry—just as good!

Storage/Reheating

I always store the fudge in an airtight container in the refrigerator. It stays fresh for up to 2 weeks.
If I want to freeze it, I wrap the uncut fudge in wax paper, then plastic wrap. It can be frozen for up to 2 months.
To serve, I thaw it in the fridge overnight and then cut it into squares. No reheating is needed, but I let it rest at room temp for 10 minutes before serving if I want a softer bite.

FAQs

How do I prevent the fudge from becoming grainy?

I make sure to stir constantly while the sugar dissolves and comes to a simmer. Undissolved sugar can lead to a gritty texture.

Can I use unsalted butter?

Yes, but I prefer salted butter because it enhances the flavor and balances the sweetness. If using unsalted, I’d add a pinch of salt.

What’s the difference between marshmallow fluff and marshmallows?

Marshmallow fluff is smoother and more easily incorporated into fudge. It creates a creamy texture without needing to melt solid marshmallows.

Can I make this without food coloring?

Absolutely. The fudge will still taste like strawberry without the pink hue. It’s a visual bonus, not a necessity.

Why does my fudge not set properly?

That usually means the mixture didn’t simmer long enough or wasn’t chilled long enough. I always ensure it simmers fully and chills for at least 4 hours, preferably overnight.

Conclusion

This strawberry swirl white chocolate fudge is one of my favorite go-to treats when I want something that looks fancy but is easy to make. With its creamy texture, sweet strawberry flavor, and stunning swirl design, it’s sure to impress both the eyes and taste buds. Whether I’m making it for a party, a gift box, or just to satisfy a sweet craving, this fudge never disappoints.