“Fruit fudge made from preserves.” - by HILARY2000
Ingredients
Adjust Servings
Original recipe yields 20 pieces
Directions
- 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
Amount Per Serving (20 total)
- Calories
- 122 cal
- 6%
- Fat
- 0 g
- 0%
- Carbs
- 31.1 g
- 10%
Based on a 2,000 calorie diet
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Reviews (1)
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' t..." See moreest. 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."
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