STRAWBERRY FUDGE
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STRAWBERRY FUDGE
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This creamy and flavorful fudge is packed with strawberry flavor from freeze-dried strawberries and gets its sweetness from white chocolate and condensed milk. It's a perfect treat for any occasion.
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Ingredients
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup (½ stick) unsalted butter
- 2 cups granulated sugar
- ½ cup heavy cream
- ¼ teaspoon salt
- 1 (12-ounce) package white chocolate chips
- 1 cup freeze-dried strawberries, crushed (plus extra for topping, optional)
- 1 teaspoon vanilla extract
- Pink food coloring (optional, for a deeper pink color)
Instructions
- Prepare the pan: Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- Combine ingredients (except chocolate, strawberries, and vanilla): In a large saucepan, combine the sweetened condensed milk, butter, granulated sugar, heavy cream, and salt.
- Cook the fudge: Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Continue cooking, stirring constantly, until the mixture reaches 234°F (112°C) on a candy thermometer (soft-ball stage). This will take about 10-15 minutes. Be careful not to let it burn.
- Add chocolate and strawberries: Remove the saucepan from the heat. Immediately stir in the white chocolate chips until they are melted and smooth. Stir in the crushed freeze-dried strawberries and vanilla extract. Add a few drops of pink food coloring, if desired, to enhance the pink hue. Stir until the color is evenly distributed.
- Pour into pan: Pour the fudge mixture into the prepared baking dish. Spread evenly.
- Chill: Sprinkle the top with extra crushed freeze-dried strawberries, if desired. Cover and refrigerate for at least 2-3 hours, or preferably overnight, to allow the fudge to set completely.
- Cut and serve: Once the fudge is firm, use the parchment paper overhang to lift it out of the dish. Cut the fudge into squares or desired shapes.
Notes
- Candy Thermometer: A candy thermometer is highly recommended for making fudge. It ensures that the fudge reaches the correct temperature for a smooth and creamy texture.
- Freeze-Dried Strawberries: Freeze-dried strawberries are preferred over fresh or frozen strawberries because they won't add excess moisture to the fudge.
- Strawberry Flavor: The flavor of the freeze-dried strawberries will be more concentrated than fresh strawberries.
- Storage: Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Information
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Calories
200kcal
(10%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
12g
(18%)
Nutrition Facts
Serving: 48people
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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