Go Back
+ servings
bowl of strawberry and vanilla fudge with some on a board and fresh strawberries.
Print Recipe
5 from 4 votes

Strawberry & Vanilla Fudge

Like all confectionery, this homemade Strawberry & Vanilla Fudge is the perfect edible gift. It’s packed with yummy naughtiness, and is actually straightforward to make!
Prep Time5 mins
Cook Time40 mins
Course: candy, Dessert
Cuisine: International
Keyword: foodie gift, traditional fudge
Servings: 49 pieces
Author: Angela Entwistle


  • large heavy based pan which holds a volume of at least 3l (5pts)
  • sugar thermometer
  • 20cm (8in) square cake tin
  • baking parchment


  • 400 ml (14floz) double cream (heavy cream)
  • 125 ml (4floz) milk
  • 125 g (4oz) butter
  • 600 g (1lb 5oz) white or golden caster sugar
  • 5 g (¼oz) freeze dried strawberries
  • 1 teaspoon vanilla extract


  • Lightly grease and line a 20cm (8in) square shallow cake tin.
  • Place 400ml (14floz) double cream, 125ml (4floz) milk, 125g (4oz) butterand 600g (1lb 5oz) sugar into a large heavy based pan. Place over a low heat to heat gently stirring constantly until combined and all the sugar has dissolved.
  • Increase the heat and while still continuing to stir constantly bring to the boil then boil until the mixture reaches 116℃ / 241℉ (soft ball stage).
  • Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110℃ / 230℉. This will only take a couple of minutes.
  • Add 5g (¼ oz) freeze dried strawberries and 1 teaspoon vanilla extract Mix together well. Next beat the mixture with the wooden spoon vigorously until no longer shiny.
  • Pour the hot flavoured fudge into the prepared tin. Smooth the mixture into the corners. Set aside to cool at room temperature for at least three hours to firm up.
  • Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.
  • Enjoy!


Cook's tips
  • Using white caster sugar will give you a lighter coloured fudge than fudge made with golden caster sugar.
  • Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself.
  • When heating the mixture and waiting for it to reach 116C / 241F it will feel as though the temperature is stuck at around 104C / 220F for ages. Be patient and keep stirring, it will eventually move and will then increase fairly rapidly.
Once portioned, store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge