Strawberry Fudge Recipes
FLUFFY STRAWBERRY FUDGE
Fruit fudge made from preserves.
Provided by HILARY2000
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h25m
Yield 20
Number Of Ingredients 5
Steps:
- Grease an 8 x 8 inch square pan.
- In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
- Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 31.1 g, Protein 0.4 g, Sodium 5.7 mg, Sugar 30.2 g
FRESH STRAWBERRY FUDGE
This recipe is a little different because it used fresh strawberries. The cook time is an estimate since I'm not sure about it.
Provided by Punky Julster
Categories Candy
Time 25m
Yield 12 pieces
Number Of Ingredients 6
Steps:
- Slice strawberries.
- Combine milk, sugar and butter in a large saucepan over medium heat; bring to a boil.
- Stir in strawberries and lemon juice.
- Keep stirring constantly and cook until fudge reaches 234°F (use candy thermometer to monitor temperature).
- Remove from heat and spread in buttered 8 by 10 inch pan.
- Let cool before cutting and serving.
Nutrition Facts : Calories 238.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 9.4, Sodium 28.8, Carbohydrate 53.5, Fiber 0.5, Sugar 51.1, Protein 1.2
STRAWBERRY FUDGE
The strawberry flavor is a refreshing change from chocolate fudge. I chose to add the pecans, but if you don't care for them you can leave them out . Also, be sure to stir constantly because it will stick to the bottom of the saucepan if you don't. The cook time includes time for cooling.
Provided by Luby Luby Luby
Categories Candy
Time 3h15m
Yield 36 Squares
Number Of Ingredients 8
Steps:
- Line an 8" square pan with aluminum foil allowing edges to hang over sides.
- In heavy 3 quart saucepan combine butter, sugar, evaporated milk, and dry Jell-O powder.
- Bring to a boil, stirring constantly.
- Continue boiling the mixture for 5 minutes or until it reaches 234 degrees on a candy thermometer.
- Remove from heat and add white chips and marshmallow creme.
- Stir until chips are melted and marshmallow creme in completely mixed.
- Add vanilla and ground pecans, stirring well.
- Pour into foil lined pan and let cool until firm.
- Lift foil out of pan and cut into squares.
Nutrition Facts : Calories 179.5, Fat 7, SaturatedFat 4.3, Cholesterol 12.7, Sodium 55.7, Carbohydrate 29, Sugar 26.6, Protein 1.1
STRAWBERRY FUDGE
My sister loves this fudge and so do I. It reminds us of the fudge we would get at the Jersey Shore when we were girls. I started making it for Christmas about 3 years ago. I found the recipe in a Southern Living magazine and the strawberry marshmallow creme online.( I have never found it in a store.) This freezes well, I have made it without the pecans but I think it is better with them. Cooking time includes cooling time.
Provided by Old widow
Categories Candy
Time 4h30m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9 inch square pan with foil, allowing foil to hang over edges, set aside.
- In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring frequently. Continue to cook until mixture reaches 234 degrees on a candy thermometer.
- Add white chocolate and marshmallow creme, stirring to combine. Add pecans and vanilla, stirring to combine. Pour into prepared pan.
- Cool for at least 4 hours.
- When set, pull up on excess foil to remove fudge from pan. Peel back foil. Cut into squares.
Nutrition Facts : Calories 131.9, Fat 7, SaturatedFat 3.5, Cholesterol 9.5, Sodium 29.9, Carbohydrate 17.3, Fiber 0.2, Sugar 16.8, Protein 0.9
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