Strawberry Fudge Recipes

LAYERED CHOCOLATE-STRAWBERRY FUDGE

Steps:

• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides.
• Microwave semi-sweet chocolate and 3/4 cup milk in microwaveable bowl on HIGH 1-2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread onto bottom of prepared pan.
• Microwave white chocolate and remaining milk in separate microwaveable bowl 1 min. or until chocolate is almost melted. Add drink mix; stir until chocolate is completely melted and mixture is well blended. Spread over semi-sweet chocolate layer.
• Refrigerate 2 hours or until firm. Cut into squares.

FLUFFY STRAWBERRY FUDGE

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.

STRAWBERRY FUDGE TORTE

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 9-in. springform pan. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth. Beat in confectioners' sugar; fold in whipped topping. , Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 in. of edges; top with cream cheese mixture. Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set. , Drizzle with remaining fudge topping. Serve immediately.

FRESH STRAWBERRY FUDGE

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.

STRAWBERRY FUDGE

Steps:

• Butter a 9x9 inch dish.
• Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from heat and quickly spread in prepared pan. Let cool before cutting and serving.

STRAWBERRY FUDGE

Steps:

• Butter a 23x23cm (9x9 in) dish.
• Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Heat, stirring constantly, to between 235 and 240 C, or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from heat and quickly spread in prepared dish. Let cool before cutting and serving.