No-Bake Strawberry Fudge Squares
A delightful treat combining strawberries and creamy fudge, perfect for any occasion.
Ingredients
For the crust
- 7 oz digestive biscuits or graham crackers, finely crushed You can use gluten-free biscuits if needed.
- 3.5 oz unsalted butter, melted Nut butters can be used for a different base flavor.
For the fudge
- 7 oz white chocolate chips or chopped white chocolate Use dairy-free chocolate for a vegan option.
- 14 oz sweetened condensed milk (1 can) Coconut milk can serve as a dairy alternative.
- 1.75 oz freeze-dried strawberries, ground to fine powder (or 3.5 oz fresh strawberries, puréed and strained) Fresh strawberries can be used when in season.
- 1 tsp pure vanilla extract
- 1 pinch salt
- 1-2 drops pink or red gel food coloring (optional) Use if you want a more vibrant color.
For garnish
Instructions
Preparation
- Gather all your ingredients. If using fresh strawberries, wash and purée them, then strain to remove seeds.
- Crush your biscuits or graham crackers finely to ensure even mixing and texture in the crust.
Make the crust
- In a large bowl, combine the finely crushed biscuits and melted butter. Mix thoroughly until all crumbs are moistened.
- Press the crumb mixture into the prepared pan in an even layer and chill in the refrigerator for 10 minutes to set.
Prepare the fudge
- Melt the white chocolate chips with the sweetened condensed milk in a medium heatproof bowl set over simmering water, stirring until smooth.
- Remove the bowl from heat and stir in the ground freeze-dried strawberry powder, vanilla extract, salt, and food coloring, mixing until fully combined.
Assemble and chill
- Pour the strawberry fudge mixture over the chilled crust and spread it evenly.
- Cover loosely with plastic wrap and refrigerate for at least 2-3 hours until firm.
Serving
- Lift the fudge out of the pan using the parchment overhang, place on a cutting board, and slice into 16 squares.
- Garnish with fresh strawberry slices and additional freeze-dried strawberry pieces.
Notes
Store leftover squares in an airtight container in the refrigerator for up to a week or freeze for longer storage.