Fresh Strawberry Fudge Recipes

Steps:

• Place strawberries in a blender; puree until smooth.
• Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
• Beat butter with an electric mixer in a bowl until light and fluffy.
• Beat 1 cup confectioners' sugar into butter until just blended.
• Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
• Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
• Beat last 1/2 cup confectioners' sugar into mixture until just blended.

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.

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.

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.

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.

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.

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.