No-Bake Strawberry Fudge Squares (Print version)

Creamy white chocolate and tangy strawberry layered over a buttery graham cracker crust, chilled until perfectly fudgy.

# What You Need:

→ Crust

01 - 7 ounces digestive biscuits or graham crackers, finely crushed
02 - 3.5 ounces unsalted butter, melted

→ Strawberry Fudge Layer

03 - 7 ounces white chocolate chips or chopped white chocolate
04 - 14 ounces sweetened condensed milk
05 - 1.75 ounces freeze-dried strawberries, ground to fine powder or 3.5 ounces fresh strawberries, puréed and strained
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
08 - 1 to 2 drops pink or red gel food coloring, optional

→ Optional Garnish

09 - Fresh strawberry slices
10 - Extra freeze-dried strawberry pieces or coarse sugar crystals

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving a 1 to 1.25-inch overhang on two sides for easy removal.
02 - In a large bowl, combine crushed biscuits and melted butter. Stir until all crumbs are moistened and the mixture holds together when pressed.
03 - Press the crumb mixture firmly into the prepared pan in an even layer. Chill in the refrigerator for 10 minutes.
04 - Place white chocolate chips and sweetened condensed milk in a medium heatproof bowl. Set the bowl over a saucepan of simmering water using a double boiler method and stir gently until the chocolate is completely melted and the mixture is smooth.
05 - Remove from heat. Stir in freeze-dried strawberry powder or strained purée, vanilla extract, salt, and food coloring if using. Mix until fully combined and the color is uniform.
06 - Pour the strawberry fudge mixture over the chilled crust. Spread evenly with a spatula to reach all corners.
07 - Cover the pan loosely with plastic wrap and refrigerate for at least 2 to 3 hours, or until the fudge layer is firm to the touch.
08 - Lift the fudge out of the pan using the parchment overhang. Place on a cutting board and slice into 16 squares with a sharp knife, wiping the blade clean between cuts.
09 - Garnish each square with a fresh strawberry slice or extra freeze-dried strawberry pieces, if desired. Serve chilled or slightly softened at room temperature.

# Expert Advice:

01 -
  • No oven means no overheating your kitchen and no burnt edges to trim away.
  • The freeze-dried strawberries deliver an intense fruity punch without making the fudge watery or grainy.
  • You can make these on a weeknight and have them ready to pack for lunch boxes or weekend guests.
  • White chocolate and condensed milk melt into a texture so smooth it feels like cheating.
02 -
  • Do not let the water in your double boiler touch the bottom of the bowl or the chocolate will seize into a grainy mess.
  • If you use fresh strawberry puree instead of freeze-dried powder, strain out every seed and reduce it on the stove first or your fudge will be too wet to set.
  • Press the crust down harder than you think you need to, a loose base will fall apart when you bite into the squares.
03 -
  • Grind freeze-dried strawberries in a spice grinder or blender until they turn into a fine powder with no chunks left, or the fudge will have gritty bits.
  • Wipe your knife with a damp cloth between every cut to keep the edges of each square clean and sharp instead of smudged and messy.
  • If your fudge feels too soft after chilling, pop the pan in the freezer for 30 minutes before cutting and it will firm up fast.
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