If you are a fan of the drink then you are going to love Strawberry Quik Fudge. Taste just like the beverage but in candy form.
My husband loves Strawberry Quik.
In fact, every year for his birthday I usually make one thing Strawberry Quik (or strawberry milk) flavored.
So I’m surprised it took me this long to make Strawberry Quik Fudge.
I mean I make all sorts of unique fudge flavors it should have been obvious.
Clearly it was not.
I’ve already made a jello shot that is strawberry malted milk flavored so look for a pudding shot coming soon. 🙂
It’s super important that you use the Strawberry Nestle Quik Powder and not the syrup.
The Strawberry Quik Syrup doesn’t work as it adds too much liquid to the fudge.
If for some reason you can’t find Strawberry Quik (usually always at Walmart) you can make your own.
Just combine 1/4 cup freeze dried strawberries and 1/4 cup malted milk powder.
It won’t be exactly the same but it could work in a pinch.
But really you should be able to find the Quik.
This fudge will be sweet.
Strawberry Quik is a sweet beverage.
Fudge is sweet. Combined it makes for sweet fudge.
If you want to offset the sweetness you can dip the fudge in some dark chocolate.
But I like things sweet so I’m totally okay with how it is.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 2 cups white chocolate chips
- 1/3 cup Strawberry Quik (powdered not liquid)
- 1/2 tsp. vanilla extract
- 7-ounce jar marshmallow crème
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed saucepan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Add the Strawberry Quik Powder and vanilla extract and mix until fully combined and smooth.
- Pour mixture into the prepared pan and use an offset spatula to smooth and even out the top.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.