Strawberry Fudge Food

STRAWBERRY FUDGE

Steps:

• Line a 9 inch square pan with foil, allowing foil to hang over edges, set aside.
• In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring frequently. Continue to cook until mixture reaches 234 degrees on a candy thermometer.
• Add white chocolate and marshmallow creme, stirring to combine. Add pecans and vanilla, stirring to combine. Pour into prepared pan.
• Cool for at least 4 hours.
• When set, pull up on excess foil to remove fudge from pan. Peel back foil. Cut into squares.

STRAWBERRY FUDGE

Steps:

• Slice strawberries. Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice.
• Keep stirring constantly. 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 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.

STRAWBERRY FUDGE

Steps:

• Line an 8" square pan with aluminum foil allowing edges to hang over sides.
• In heavy 3 quart saucepan combine butter, sugar, evaporated milk, and dry Jell-O powder.
• Bring to a boil, stirring constantly.
• Continue boiling the mixture for 5 minutes or until it reaches 234 degrees on a candy thermometer.
• Remove from heat and add white chips and marshmallow creme.
• Stir until chips are melted and marshmallow creme in completely mixed.
• Add vanilla and ground pecans, stirring well.
• Pour into foil lined pan and let cool until firm.
• Lift foil out of pan and cut into squares.

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.

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 PIE

Steps:

• Preheat oven to 350 degrees.
• Combine fudge mix, oil, water and 1 egg in a large bowl.
• Beat 50 strokes with a spoon.
• Spread in the bottom of a crust lined pan.
• Bake 30 to 35 minutes or until top is shiney and center is set; covering edges with foil after 15 or 20 minutes to prevent over browning if necessary.
• Meanwhile, combine cream cheese, sugar, vanilla and 1 egg in a small bowl.
• Beat until smooth.
• Quickly drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer.
• Bake an additional 18 to 20 minutes or until cream cheese is set.
• Cool at least an hour.
• Arrange strawberry halves, cut side down over the cream cheese layer.
• Chill for one hour or until serving time.
• Immediately before serving, place ice cream topping in a small microwave dish.
• Microwave on defrost for 45 seconds.
• Spoon into a small resealable bag and seal.
• Cut a small hole in the bottom corner of the bag.
• Squeeze to drizzle topping over pie.
• Store in the refrigerator.

STRAWBERRY FUDGE

Steps:

• Combine first 6 ingredients in a buttered 3-quart heavy sauce pan.
• Bring mixture to a boil over medium heat, stirring constantly.
• Cook without stirring until candy thermometer reaches 230°F.
• or until it makes a soft ball when tested in cold water.
• Remove from heat.
• Add margarine or butter and vanilla,Do not stir!
• Cool without stirring until outside of pan becomes lukewarm.
• Stir in nuts and beat until candy loses its gloss.
• Pour into 3 dozen paper bonbon cups.