Strawberry Fudge

Strawberry Fudge

2 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    2 h 25 m
Recipe by  HILARY2000

“Fruit fudge made from preserves.”

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Adjust Servings

Original recipe yields 20 pieces



  1. Grease an 8 x 8 inch square pan.
  2. 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.
  3. 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.

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Reviews (2)

Rate This Recipe


Very good flavor...SWEET, but good. I wouldn't call it fudge though. More like taffy. I've been making fudge and candy for years. I used a candy thermometer and backed it up by using the 'water' test. Still, it came out bad. Did not set up after 2 hours in the refrigerator so I put it in the freezer for 2 hours...Still didn't set up. I would have given this more stars had it actually been fudge.



It was ok I'm going to try it using milk to see if it turns out thicker then the regular recipe calls for water

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Amount Per Serving (20 total)

  • Calories
  • 122 cal
  • 6%
  • Fat
  • 0 g
  • 0%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Orange Cream Fudge


next recipe:

Grandma Strait's Fudge