Ingredients for Strawberry Fudge
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How to Make Strawberry Fudge
- Butter a 3-quart heavy saucepan. Combine the sugar, corn syrup, strawberry juice, water, and salt in the prepared saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a rolling boil.
- Continue boiling without stirring until a candy thermometer inserted into the mixture registers 230°F (110°C) – the soft-ball stage (or until a small amount of the mixture forms a soft ball when dropped into a glass of ice water).
- Remove the pan from the heat. Immediately stir in the butter and vanilla extract. Do not over-stir.
- Let the fudge cool undisturbed until the edges begin to feel lukewarm (about 30 minutes).
- Stir in the chopped nuts (if using) and beat the fudge vigorously with a wooden spoon or spatula until it loses its glossy shine and begins to thicken.
- Pour the fudge into 3 dozen (or more, depending on your desired fudge size) paper bonbon cups or a buttered 8x8 inch pan.
- Let the fudge cool completely before serving or storing. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
67g
Fat
2g
Carbs
5g
