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Strawberry Fudge

Strawberry Fudge

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    2 h 25 m
HILARY2000

HILARY2000

Fruit fudge made from preserves.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

CRYSTALJP
20

CRYSTALJP

12/17/2003

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.

deniceann
0

deniceann

11/30/2013

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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