Strawberry Fudge

Strawberry Fudge


"This recipe is healthier than chocolate fudge and just as tasty."


35 m servings 261 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Butter a 9x9 inch dish.
  2. Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  3. Remove from heat and quickly spread in prepared pan. Let cool before cutting and serving.
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  1. 13 Ratings


I just finished making this fudge a couple of hours ago and honestly, it's about the ugliest fudge I've ever seen. I tasted it as it began to cool and it is way too sweet and doesn't taste like ...

This fudge had a food taste,but I can not get it to set up. I even tried cooking it from soft ball stage to hard ball stage and it still didnt set. This recipe is alittle to expensive to try a...

This had a great flavor, but did not get firm. I followed the recipe exactly and used a candy thermometer to verify proper temp. Please help. I would love to be able to make this so it comes ...

The name strawberry fudge is inaccurate. It had the texture of caramel and the flavor of raisins (which I loathe). Strawberries don't boil well, I guess. And just because something is cooked to ...

This was my first attempt at candy making. This is really tasty, though mine were more like taffy than fudge in texture (probably my inexperience, not necessarily the recipe!). It didn't set f...

Like the other reviewers, I found that this "fudge" didn't set well at all, even though I made sure it reached the temperature specified. I doubt if we're all that klutzy--the recipe must be of...

It was much too sweet, and came out looking like gooey fruit leather. It wasn't fudge at all. I couldn't even cut it to get out of the pan, it would just kind of stick to everything.

It turned to glass after it had set. I couldn't slice it with any of the knives in my kitchen.

I did not care for this fudge recipe. Turned out like caramel. Tastes way too sweet for anyone to eat. I was very disappointed as I could've used my strawberries for a better recipe.