Creamy 5 Ingredient Strawberry Fudge That Melts in Your Mouth
Soft, fruity strawberry fudge made with just 5 simple ingredients and no candy thermometer.
Ingredients
Ingredients
- 1 can 14 oz sweetened condensed milk
- 1/2 cup strawberry jam seedless
- 1 teaspoon vanilla bean paste
- 1 tablespoon unsalted butter plus more for greasing parchment
- 1 to 2 drops red or pink food coloring
- Nonstick spray or extra butter for greasing parchment
- 1 sheet parchment paper for lining an 8 inch square pan
Instructions
- Line an 8 inch square baking pan with parchment paper, leaving overhang on two sides to create handles, and lightly grease the parchment with nonstick spray or a thin layer of butter.
- Add the sweetened condensed milk and 1 tablespoon butter to a medium heavy bottomed saucepan and place over low to medium low heat.
- Warm the mixture, stirring constantly with a silicone spatula or wooden spoon, until it is smooth, silky, and just heated through, 3 to 5 minutes; do not let it boil.
- Stir in the strawberry jam and vanilla bean paste until fully combined and the mixture looks glossy and thick.
- Add 1 to 2 drops of food coloring and stir until the color is evenly blended and a soft strawberry pink.
- Remove the saucepan from the heat as soon as the mixture begins to gently steam, keeping the texture creamy.
- Immediately pour the fudge mixture into the prepared pan, scraping the saucepan to get every bit.
- Smooth the top with an offset spatula or the back of a spoon, then tap the pan firmly on the counter a few times to release any air bubbles.
- Place the pan in the refrigerator and chill for at least 2 hours, or until the center feels firm when gently pressed.
- Lift the set fudge out of the pan using the parchment overhang and place it on a cutting board.
- Run a sharp knife under hot water, wipe it dry, and cut the fudge into 16 even squares, wiping the knife between cuts for clean edges.
- Store the strawberry fudge squares in an airtight container in the refrigerator until ready to serve.
Notes
- For a smoother texture, always use seedless strawberry jam.
- Keep the heat low to prevent scorching and to maintain a creamy, melt in your mouth texture.
- For cleaner slices, chill the fudge closer to 3 to 4 hours before cutting.
- You can substitute vanilla bean paste for vanilla bean paste, but the flavor will be slightly less intense.
- Store fudge in the refrigerator for up to 5 days, or freeze in a sealed container for up to 1 month.
- Keep the heat low to prevent scorching and to maintain a creamy, melt in your mouth texture.
- For cleaner slices, chill the fudge closer to 3 to 4 hours before cutting.
- You can substitute vanilla bean paste for vanilla bean paste, but the flavor will be slightly less intense.
- Store fudge in the refrigerator for up to 5 days, or freeze in a sealed container for up to 1 month.