Strawberry Pudding Fudge

Strawberry Pudding Fudge

     Before I begin talking about my strawberry pudding fudge, remember to enter for your chance to win in the Things Cooks Love GIVEAWAY. You have until April 12th to submit your comments.

     I have discussed before how my husband is a middle school math teacher. A lot of the items I bake go to school with him the next day, and sometimes I get requests and ideas from his students. Last week one girl asked if I would make a strawberry vanilla fudge. Immediately I recognized that I would want to incorporated white chocolate chips, but I was a bit flustered at the strawberry idea. Freeze-dried strawberries were not available at our local supermarket, and dried ones would be too tough to cut through. Looking through my kitchen shelves, I came across a package of the new strawberry creme instant pudding mix. The next step was figuring out a way to incorporate this into the fudge mixture.
     According to the box, the strawberry mix requires two cups of milk to make the pudding. I decided I would need to add some extra evaporated milk to the fudge so that it didn’t get too thick. For my first attempt, I added 3/4 cup extra milk, which was a tad too much. The fudge barely set and had to be frozen in order to cut into squares and eat. My husband brought it to school this way and we still got rave reviews from both teachers and students. Next time I tried just 1/4 cup extra milk, and it was the perfect consistency. The general consensus is that the fudge tastes better cold rather than room temperature, and it has an excellent strawberry pudding flavor.
     This experiment gets my wheels turning as to what other flavors of instant pudding I could add to my fudge. Stay tuned!

Strawberry Pudding Fudge

3/4 cup butter (1 & 1/2 sticks)
3 cups white sugar
1 cup evaporated milk
1 (12 oz.) package white chocolate chips
1 teaspoon vanilla extract
1 (4 oz.) pkg. instant strawberry creme pudding mix
7 oz. jar Marshmallow Creme
1. In a large saucepan over medium heat, stir together butter, sugar, and evaporated milk. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
2. Remove from heat and immediately stir in white chocolate chips, and vanilla extract until mixture is smooth. Stir in pudding mix until incorporated.
3. Quickly stir in marshmallow creme until no lumps remain.
4. Pour into a greased 9×13 inch pan. Let cool for at least 2 hours in refrigerator before cutting. Keep chilled for best flavor.
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  1. Definitely trying this! Perhaps Pistachio pudding next? That’s my fave!

  2. oh this looks very interesting!

  3. oh this looks very interesting!

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