This 2-Ingredient Strawberry Fudge is a creamy pink candy made with strawberry baking chips and sweetened condensed milk. The mixture melts together in one saucepan, then firms in the refrigerator until you can lift it from the pan and slice it into squares.
What You’ll Need
- Strawberry baking chips. Use 3 cups, or about 18 ounces. The chips give the fudge its pink color and strawberry flavor.
- Sweetened condensed milk. One 14-ounce can gives the fudge its creamy texture. Use the full can.
How to Make Strawberry Fudge
Line an 8-inch square pan with parchment paper, leaving an overhang on two sides. Get the pan ready before you start melting the chips so you can transfer the mixture as soon as it’s smooth.
Combine the strawberry baking chips and condensed milk in a heavy-bottomed saucepan. Set it over low heat and stir constantly with a heatproof spatula, sweeping the bottom and corners. After about 5–8 minutes, the chips should be melted and the mixture thick and glossy.
Take the saucepan off the heat and stir for another 20–30 seconds. Scrape the warm fudge into the lined pan and smooth it into the corners. Let it stand for about 15 minutes, then refrigerate for at least 2 hours or overnight, until firm enough to slice.
Tips for Smooth Fudge and Clean Cuts
- Keep the heat low. Gentle heat gives the chips time to melt evenly. Remove the saucepan from the burner as soon as the mixture is smooth.
- Spread the fudge while it’s warm. It thickens as it cools, so have your pan and spatula ready.
- Slice it cold. Lift the slab using the parchment overhang. Wipe the knife with a warm, damp cloth between cuts, then dry the blade before slicing again.
Make Ahead and Storage
Make the fudge the day before serving and let it chill overnight. Once sliced, store the squares in an airtight container in the refrigerator for up to 1 week. Slip parchment between stacked layers to keep the pieces easy to separate.
Frequently Asked Questions
Can I use evaporated milk?
Use sweetened condensed milk for this recipe. Its thicker consistency and added sugar help give the fudge its sliceable texture.
What if the fudge is still too soft to cut?
Leave it in the refrigerator longer and check again after an overnight chill. Strawberry baking chips can vary in how firmly they set.
How do I cut the fudge into smaller pieces?
Cut the slab into six rows by six columns for 36 small pieces, each about 1⅓ inches across.
2-Ingredient Strawberry Fudge Recipe Card
Creamy pink strawberry fudge made on the stovetop and chilled until firm.
- Cook time — About 5–8 minutes
- Cooling time — About 15 minutes
- Chill time — At least 2 hours
- Yield — 16 squares
- Pan — 8-inch square baking pan
Ingredients
- 3 cups strawberry baking chips, about 18 ounces
- 1 can (14 ounces) sweetened condensed milk
Optional for the pan: a little neutral oil or nonstick spray to grease the parchment.
Instructions
- Line an 8-inch square baking pan with parchment, leaving an overhang on two sides. Lightly grease the parchment if desired.
- Combine the strawberry baking chips and sweetened condensed milk in a heavy-bottomed saucepan.
- Cook over low heat, stirring constantly, for about 5–8 minutes, until the chips have melted and the mixture is smooth and glossy.
- Remove from the heat and stir for another 20–30 seconds. Immediately spread the mixture evenly in the prepared pan.
- Let stand at room temperature for about 15 minutes, then refrigerate for at least 2 hours or overnight, until firm.
- Lift the slab out using the parchment. Cut into four rows by four columns for 16 squares. Keep refrigerated until serving.