Creamy Pink Velvet Fudge Recipe Easy Homemade Irresistible Treats

Written by

mandy

Posted on January 1, 2026

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Dessert Recipes

January 1, 2026

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Let me tell you, the moment that creamy pink velvet fudge hit my taste buds, I was completely smitten. There’s something about that smooth, melt-in-your-mouth texture paired with the soft blush hue that makes it impossible to resist. Honestly, the scent of sweetened condensed milk and white chocolate warming on the stove, with just a hint of vanilla and strawberry, fills the kitchen with pure comfort. The first time I made this fudge, I remember standing there, spoon in hand, watching the glossy mixture come together and thinking, “This is dangerously easy and oh-so-special.” It was one of those moments where you take a deep breath, smile, and know you’ve stumbled on a truly standout treat.

Years ago, when I was knee-high to a grasshopper, my grandma used to make simple fudge treats for the holidays, but this pink velvet fudge feels like a fresh twist on that nostalgic magic. I stumbled upon this recipe on a rainy weekend, craving something sweet and pretty to brighten the mood. My family couldn’t stop sneaking pieces off the cooling pan (and I can’t really blame them). It quickly became a staple for family gatherings and a sweet gift for friends. You know, it’s the kind of recipe you wish you’d discovered years ago—pure, nostalgic comfort with a fun, modern spin.

Whether you want to impress at your next potluck, surprise your kids with a bright, fun treat, or just add some pink-hued joy to your Pinterest cookie board, this creamy pink velvet fudge recipe is your go-to. I’ve tested it more times than I can count (in the name of research, of course), and it never disappoints. Get ready for a sweet, silky indulgence that feels like a warm hug in every bite.

Why You’ll Love This Creamy Pink Velvet Fudge Recipe

Honestly, this creamy pink velvet fudge recipe ticks all the boxes. From quick preparation to spectacular flavor, it’s a winner for so many reasons. Here’s why you’re gonna fall hard for it:

Quick & Easy: Comes together in under 20 minutes, perfect for busy nights or last-minute sweet cravings.
Simple Ingredients: No fancy grocery runs needed; you probably have most of these ingredients hiding in your pantry right now.
Perfect for Gifting & Celebrations: Its gorgeous pink color and creamy texture make it a standout for holidays, birthdays, or just because.
Crowd-Pleaser: Kids and adults both go nuts for the silky, sweet flavor combo.
Unbelievably Delicious: The combination of white chocolate and strawberry flavor delivers a unique, dreamy fudge experience.

This isn’t just any fudge recipe. What sets it apart is the velvety smoothness from the sweetened condensed milk and the subtle strawberry essence that gives it that pretty pink hue—and flavor that makes you close your eyes after the first bite. It’s comfort food, reimagined without fuss, yet with all the soul-soothing satisfaction you want in a treat. Plus, it’s perfect for impressing guests without any stress—you get a pretty, professional-looking fudge that’s actually easy to make.

What Ingredients You Will Need

This creamy pink velvet fudge uses simple, wholesome ingredients to deliver bold flavor and that classic fudge texture without any fuss. Most of these are pantry staples, and the whole recipe is super approachable for anyone.

White chocolate chips (12 oz / 340 g) – I prefer Ghirardelli for smooth melting and rich flavor.
Sweetened condensed milk (1 can, 14 oz / 396 g) – adds that creamy, fudgy base.
Unsalted butter (2 tbsp / 28 g), softened – adds richness and helps with that silky texture.
Strawberry gelatin powder (1 packet, about 0.3 oz / 8.5 g) – this gives the fudge its pink color and subtle strawberry flavor.
Vanilla extract (1 tsp / 5 ml) – enhances the overall flavor profile.
Salt (a pinch) – balances sweetness perfectly.
Freeze-dried strawberries (optional, 1/4 cup / 15 g, crushed) – for added strawberry crunch and visual appeal.

Substitution tips: If you want to make this dairy-free, swap the sweetened condensed milk with coconut condensed milk and use dairy-free white chocolate chips. For a gluten-free treat, all these ingredients should work perfectly as is. In summer, you could try swapping the strawberry gelatin for raspberry for a twist.

Equipment Needed

Medium-sized heavy-bottom saucepan – for melting and combining ingredients evenly.
Heatproof mixing bowl – useful if you prefer double boiling the chocolate instead of direct heat.
Wooden spoon or silicone spatula – for stirring fudge without scratching your pans.
8×8-inch (20×20 cm) square baking pan – line with parchment paper for easy removal.
Measuring cups and spoons – precise measurements help with perfect texture.
Candy thermometer (optional) – if you want to check temperature for perfect fudge consistency.

If you don’t have a heavy-bottom saucepan, a double boiler setup works like a charm and prevents burning. For budget-friendly baking pans, I’ve found that glass pans heat evenly and make cleanup a breeze. Keeping your spatula handy for scraping every bit out is a game-changer too!

Preparation Method

Prepare your pan: Line your 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy fudge removal later. Set aside.
Melt the butter and sweetened condensed milk: In a medium heavy-bottom saucepan over low heat, combine 2 tbsp (28 g) softened unsalted butter and the entire 14 oz (396 g) can of sweetened condensed milk. Stir occasionally until the butter melts and mixture is smooth, about 3-4 minutes.
Add the white chocolate chips: Add 12 oz (340 g) white chocolate chips to the saucepan. Stir continuously over low heat until completely melted and smooth. This should take about 5-7 minutes. Patience here is key—avoid high heat to prevent scorching.
Mix in the strawberry gelatin powder: Sprinkle in 1 packet (about 0.3 oz / 8.5 g) of strawberry gelatin powder. Stir well until fully dissolved and the mixture turns a lovely pink shade. This is where the magic happens!
Add vanilla and salt: Remove the pan from heat and stir in 1 tsp (5 ml) vanilla extract and a pinch of salt. These little touches bring out the flavors beautifully.
Optional – fold in freeze-dried strawberries: If using, gently fold in 1/4 cup (15 g) crushed freeze-dried strawberries for added texture and flavor.
Transfer to prepared pan: Pour the fudge mixture into your lined pan, spreading evenly with a spatula. Smooth the top for a clean finish.
Chill: Refrigerate for at least 3 hours or until fully set. The fudge should be firm but creamy when sliced.
Cut and serve: Use the parchment overhang to lift fudge out of pan. Cut into 1-inch (2.5 cm) squares with a sharp knife. Serve at room temperature for the best creamy texture.

If your fudge seems too soft after chilling, pop it back in the fridge for a bit longer. Avoid leaving it out too long before serving—it’s best enjoyed fresh or chilled.

Cooking Tips & Techniques

Getting that perfect creamy pink velvet fudge can be tricky if you rush it, so here are some tips I’ve learned the hard way:

Low and slow melting: Always melt your chocolate and butter on low heat. High heat scorches the chocolate and ruins the smooth texture.
Stir constantly: Don’t wander off! Stirring keeps the mixture even and prevents burning on the pan bottom.
Gelatin powder timing: Add the strawberry gelatin powder only after the chocolate is fully melted but while the mixture is still warm enough to dissolve it completely.
Don’t skip the salt: Even a pinch balances the sweetness and makes the flavor pop.
Chill fully: Patience is key for fudge. Cutting too soon results in crumbly pieces.
Multitasking tip: While the fudge chills, use this time to prep your serving platter or clean up—it makes the whole experience less stressful.
Test texture: If you want to be extra sure, use a candy thermometer to check the fudge temperature stays around 234-240°F (112-116°C) before removing from heat.
Freeze-dried strawberries: These add a lovely crunch without moisture, but don’t add fresh strawberries or the fudge will become runny.

I once tried rushing the cooling step and ended up with a fudge slab that was more like candy bark—lesson learned! Taking your time here makes all the difference.

Variations & Adaptations

This creamy pink velvet fudge recipe is wonderfully flexible, so let’s talk about some ways to make it your own:

Flavor twists: Swap strawberry gelatin for raspberry or cherry for a different berry vibe. You can also add a drop or two of rose water for a floral hint.
Diet-friendly versions: Use dairy-free white chocolate and coconut condensed milk to make this vegan-friendly. For sugar-free, try a stevia-sweetened condensed milk substitute and sugar-free white chocolate, though texture may vary.
Texture additions: Fold in chopped nuts like pistachios or almonds for a nutty crunch. I once added toasted coconut flakes, which gave a tropical flair that was a hit!
Cooking methods: If stovetop isn’t your thing, melt everything gently in a microwave-safe bowl in 30-second bursts, stirring in between, but be cautious not to overheat.
Color variations: For a more pastel pink, reduce the gelatin powder slightly; for deeper color, add a tiny pinch of natural beetroot powder.

One of my favorite adaptations is swirling in a bit of cream cheese for an ultra-luxe texture—totally decadent but worth the extra step!

Serving & Storage Suggestions

This fudge is best served at room temperature so that creamy texture shines through. You can present it on a pretty platter lined with parchment paper or in cute cellophane bags tied with ribbon for gifting. It pairs beautifully with a cup of hot tea or coffee, especially on chilly afternoons.

Store the fudge in an airtight container in the fridge for up to two weeks. It also freezes well—just thaw in the fridge overnight before serving. Reheat gently at room temperature; avoid microwaving or it might lose that signature creaminess.

Flavors actually mellow and deepen a bit after a day or two in the fridge, so if you can resist, letting it rest overnight makes it even more irresistible.

Nutritional Information & Benefits

Each 1-inch (2.5 cm) square of this creamy pink velvet fudge contains roughly:

Calories	Fat	Sugar	Protein
120 kcal	7 g	14 g	1 g

This recipe is indulgent, so best enjoyed in moderation! The white chocolate and sweetened condensed milk provide quick energy, while the strawberry gelatin adds a small boost of antioxidants. Using quality ingredients can also keep the treat feeling less processed. For those with dairy sensitivities, easy swaps make it accessible for many diets.

Conclusion

In the end, this creamy pink velvet fudge recipe is more than just a sweet treat—it’s a little moment of joy you can whip up anytime. It’s simple, pretty, and full of that comforting, creamy goodness that makes you want to savor every bite. Don’t be shy about customizing it for your tastes; trust me, you’re going to love playing with the flavors and textures.

Why wait? Gather your ingredients, give this recipe a try, and let me know how it goes! Drop a comment with your favorite variations, share with your friends, and make this fudge a new classic in your kitchen. Remember, the best recipes are the ones made with love (and maybe a little sneaky tasting along the way). Happy fudge-making!

FAQs About Creamy Pink Velvet Fudge

Can I use fresh strawberries instead of strawberry gelatin powder?

Fresh strawberries add moisture, which can make the fudge too soft or grainy. Freeze-dried strawberries or strawberry gelatin powder are best for flavor and texture without affecting consistency.

How long does this fudge keep at room temperature?

Because of the dairy content, it’s best kept refrigerated and eaten within 2 weeks. At room temperature, it should be fine for a few hours but may soften too much in warm conditions.

Can I make this fudge ahead of time for a party?

Absolutely! It actually tastes better after resting for a day or two in the fridge. Just store it in an airtight container and slice before serving.

Is there a way to make this fudge less sweet?

You can reduce the white chocolate chips slightly or use a white chocolate with less sugar. Adding a pinch more salt can also help balance the sweetness.

What’s the best way to cut fudge without it sticking to the knife?

Use a sharp knife warmed under hot water and wiped dry before slicing. Clean the knife between cuts for smooth, clean edges.

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