Description

Strawberry Shortcake Fudge captures every flavor you love about the classic summer dessert Sweet fresh strawberries, buttery graham cracker crunch, and rich creamy sweetness in a beautiful, sliceable square that comes together on your stovetop in under 30 minutes with no baking required. It looks like something from a fancy candy shop and disappears from the serving plate in minutes.

Ingredients

- 1 cup granulated sugar

- 1/2 cup unsalted butter, cut into slices

- 2/3 cup sweetened condensed milk

- 2 cups white chocolate chips (high-quality chips melt smoother — Ghirardelli and Nestle Premier Gold both work beautifully)

- 1 teaspoon pure vanilla extract

- 1/2 teaspoon almond extract (optional but adds a subtle floral warmth that makes the fudge taste more complex)

- 1/2 teaspoon salt

- 1 cup fresh strawberries, hulled and very finely diced — patted dry with paper towels

- 1 cup graham crackers, finely crushed (about 8 full sheets)

- Extra sliced strawberries for decorating the top, optional

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Instructions

Step 1: Prep the Pan and Strawberries

Line an 8×8-inch baking pan with parchment paper leaving a 2-inch overhang on all sides. Hull and very finely dice the fresh strawberries, then spread them on a paper towel and pat completely dry.

Step 2: Cook the Fudge Base

Combine the granulated sugar, sliced butter, and sweetened condensed milk in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a rubber spatula until the butter melts completely and the sugar dissolves into a smooth, unified mixture.

Step 3: Melt in the White Chocolate

Remove the saucepan from the heat entirely. Immediately add the white chocolate chips and stir constantly for 2 to 3 minutes until every chip melts completely into a smooth, glossy, thick fudge base.

Step 4: Add Flavor and Fold in the Strawberries

Stir in the vanilla extract, almond extract if using, and salt until fully incorporated. Working quickly before the fudge begins to set, gently fold in the dried diced strawberries and crushed graham crackers with the rubber spatula.

Step 5: Pour and Chill

Pour the fudge mixture immediately into the prepared pan and spread it into an even layer using the rubber spatula. Smooth the top as flat as possible — the surface will be the presentation side when you flip and slice it.

Arrange a few extra strawberry slices decoratively across the top if desired. Refrigerate uncovered for 1 hour, then cover loosely and refrigerate for at least another 30 minutes until completely firm.

Step 6: Lift, Cut, and Serve

Lift the completely set fudge out of the pan using the parchment overhang and transfer to a cutting board. Use a sharp chef’s knife wiped clean between every cut to slice into neat squares. Warm the blade briefly under hot water and dry it for the very cleanest cuts.

Notes

Pat strawberries completely bone-dry before folding in — moisture is the enemy of firm sliceable fudge. Wet strawberries create soft sticky squares instead of clean-cutting ones.

Remove from heat before adding white chocolate — white chocolate seizes in actively boiling liquid and turns grainy rather than melting smooth. Crush graham crackers to two textures: half fine crumbs (absorb into the fudge) and half coarser pieces (create pockets of crunch in every bite).

Wipe the knife clean between every cut — a warmed clean blade produces the most beautiful neat squares.

Make 24 hours ahead for the cleanest cuts — freshly set fudge is slightly crumbly while day-old fudge cuts perfectly.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert, Candy, No-Bake
Method: Stovetop, No Bake
Cuisine: American