Preparation – 10 minutes
Cooking – 20 minutes
Cooling Time – 3 hours to Overnight
Yields – 24 servings (2 pieces per serving)
· 2 ½ cups granulated sugar
· ⅔ cup (5 oz. can) evaporated milk
· ½ cup (1 stick) butter
· 2 cups (11-12 oz. package) white chocolate chips
· 1 jar (7 oz.) marshmallow crème (or fluff)
· 1 teaspoon vanilla extract
· ½ teaspoon imitation strawberry extract
· 3 drops of red food coloring
Cooking Preparation – Line a 9" x 13" baking dish with foil, extending over the edges of the dish.
Cooking – Combine the sugar, evaporated milk, and butter in a heavy-duty saucepan. Clip a candy thermometer to the side of the pan, making sure that the bottom of the thermometer does not touch the bottom of the pan. Cook over medium heat, stirring frequently, until the mixture boils. Reduce the heat to medium-low and continue to boil at a moderate, steady rate without stirring until the thermometer reaches 238°F (softball stage), about 15 minutes. Adjust the heat as necessary to maintain a steady boil. Once the mixture has reached softball stage, remove from heat. Stir in the chocolate chips, marshmallow crème, vanilla, and strawberry extract until the mixture is well combined. Add the 3 drops of food coloring and stir until the color is swirled, not completely uniform. Transfer the mixture to the prepared baking pan. Cool until firm (3 hours to overnight).
Final Preparation – Lift the foil from the pan. Remove the foil. Cut into 1-inch square pieces. Store tightly covered.