Remove the pan from the heat. Immediately sprinkle the strawberry gelatin powder over the hot mixture.
Stir the gelatin in very well, scraping the bottom and sides of the pan, until the color is evenly pink and no streaks of white remain. The mixture will be quite thick.
Quickly scrape the fudge mixture into the prepared foil-lined pan. Use the spatula to spread it into an even layer, pressing it into the corners and smoothing the top as best you can.
Let the pan sit on the counter for about 10–15 minutes to cool slightly, then transfer it to the refrigerator. Chill for at least 2 hours, or until the fudge is firm all the way through.
Once firm, lift the fudge out of the pan using the foil overhang. Place it on a cutting board, peel back the foil, and use a sharp knife to cut the fudge into small, bite-sized “pink bites.” Wipe the knife with a warm, damp cloth between cuts for cleaner edges.
Store the strawberry fudge in an airtight container in the refrigerator, with wax paper between layers if you stack the pieces. It will keep well for about a week, though it rarely lasts that long.
Variations & Tips
If you like your fudge a touch less sweet, you can use 2 1/2 cups of white chocolate chips instead of 3; the texture will still be firm, just slightly softer. For a deeper strawberry flavor, stir in 1–2 tablespoons of finely crushed freeze-dried strawberries along with the gelatin. If you prefer a lighter pink color, start with only half the packet of gelatin, then add more to taste and color while stirring. To make neater edges, warm your knife briefly under hot water and dry it before each cut. For a Valentine’s or baby shower tray, you can press the warm fudge lightly with the back of a spoon to create a swirled top, or cut some pieces with a tiny heart-shaped cutter after chilling. Just remember to keep the base recipe to the three essentials—white chocolate chips, sweetened condensed milk, and strawberry gelatin—so it stays true to its simple “pink bites” charm.
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