Ingredients
Dough
- 150g active sourdough starter
- 360g filtered water
- 500g bread flour
- 30g sugar
- 10g salt
- Freeze-dried strawberries (I used the ones from Target)
- White chocolate chips (I used Ghirardelli)
For the Pink Dough
- Pink gel food coloring
- A tiny drop of red gel food coloring (optional, for a deeper shade)
Add the food coloring during the initial dough mix until you reach your desired soft pink tone.
This loaf is unbelievably good — sweet, fruity, chocolatey, and bakery-level beautiful. Seriously… go bake it NOW. 😍🫶🏼
🍓 Strawberry White Chocolate Fudge
Ingredients
Fudge Base
- 2 cups high-quality white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- ½ cup strawberry powder (made from freeze-dried strawberries)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1–2 drops pink food coloring
Topping
- ½ cup freeze-dried strawberries, lightly crushed
- ¼ cup white chocolate chips
Equipment
- Medium non-stick saucepan
- Silicone spatula or wooden spoon
- Blender or food processor
- 8×8-inch square pan
- Parchment paper
- Measuring cups and spoons
Instructions
Step 1: Make the Strawberry Powder
Place freeze-dried strawberries into a blender or food processor. Blend until they become a fine powder.
This powder gives strong strawberry flavor without extra moisture — which is key. Fresh strawberries contain too much water and will affect the texture.
Set aside.
Step 2: Prepare the Pan
Line an 8×8-inch pan with parchment paper, leaving extra hanging over the sides for easy removal later.
Lightly grease the parchment to prevent sticking.
Step 3: Melt the Base
In a saucepan over low heat, combine:
- White chocolate chips
- Sweetened condensed milk
- Butter
Stir constantly. White chocolate can scorch quickly, so keep the heat gentle and don’t walk away.
After about 5–7 minutes, the mixture should be fully melted, smooth, and glossy.
Step 4: Add Flavor & Color
Remove from heat and stir in:
- Strawberry powder
- Vanilla extract
- Pinch of salt
Mix until completely incorporated. The fudge should turn a soft blush pink.
If you prefer a brighter shade, add 1–2 small drops of pink food coloring and stir gently. Avoid overdoing it — soft and creamy is the goal.
Step 5: Pour & Spread
Immediately transfer the mixture into your prepared pan. Use a spatula to smooth the top evenly.
Work quickly — it will begin to set as it cools.
Step 6: Add the Toppings
While the fudge is still warm:
- Sprinkle crushed freeze-dried strawberries over the surface
- Scatter white chocolate chips on top
Press lightly so the toppings stick without sinking too deep.
This adds texture, flavor contrast, and that gorgeous bakery-style finish.
Step 7: Chill
Refrigerate for 2–3 hours, or until completely firm.
Don’t rush this step — proper chilling ensures clean slices and perfect texture.
Step 8: Slice & Serve
Lift the fudge out using the parchment overhang. Place on a cutting board and cut into squares with a sharp knife.
For neat edges, wipe the knife with a warm, damp cloth between cuts.
Storage
- Store in an airtight container in the refrigerator for up to 7 days
- Freeze for up to 2 months
- If frozen, let sit at room temperature for 10–15 minutes before serving
Tips for Perfect Fudge
- Always use freeze-dried strawberries (never fresh)
- Keep the heat low when melting white chocolate
- Choose high-quality white chocolate for best flavor
- Don’t overmix after adding toppings
- Wrap pieces in parchment or wax paper for gifting
Fun Variations
- Stir in crushed digestive biscuits for crunch
- Add mini marshmallows
- Drizzle melted dark chocolate over the top
- Swap strawberry powder for raspberry
- Mix in chopped pistachios for color and texture contrast
