Decadent Strawberry Fudge Recipe

This is my favorite stove-made fudge to make. Although I've never tried it (because I don't like chocolate), I've been told it tastes a bit like strawberry sherbet. 

Preparation – 10 minutes

Cooking – 20 minutes

Cooling Time – 3 hours to Overnight

Yields – 24 servings (2 pieces per serving)

Ingredients:

·      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

Directions:

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.

Cheers!

Quick and Easy Fudge Recipe

I want to try something a little different and share a recipe I love making. Since I don't like chocolate, I can only go by the words of my friends, but they swear by my fudge. It always disappears soon after I reveal it to them. The recipe is easily adaptable and adjustable to different tastes. I'm going to give you the variation of the recipe that my friends seem to like the most. 

Dark Chocolate and Orange Zest Fudge

Time: a few minutes

Rest time: a few hours to overnight

Makes about 20 1" x 1" pieces

Ingredients:

One 10 or 11 oz. package of dark chocolate chips (either size will work)

2/3 cup sweetened condensed milk (one 14 oz. can is actually 1 and 1/3 cup)

1 teaspoon vanilla extract

The zest of a medium orange (about a tablespoon, although you can decrease this for a milder taste)

Line an 8" x 8" pan with aluminum foil such that you can later easily lift the foil (with the fudge) out of the pan. Combine all ingredients into a large microwave-safe bowl. Heat on high for one minute. Use a spatula to stir all ingredients to combine. If not all of the chocolate has melted, put the bowl back into the microwave for 30 seconds at a time, stirring in between, until all the chocolate has melted (I've never had to put it in for anything more than 1 minute 30 seconds total. Usually, the chocolate has melted with the first minute.). Quickly pour the fudge into the prepared pan and spread it out with a spatula to an even layer. Let stand on the counter for a few hours (3-4 or so) or overnight (I prefer this option) to let it set up. Once it has set up, lift the foil out of the pan. Use a knife (doesn't need to be sharp; a butter knife would work) to cut pieces. Enjoy!

Tips:

• I would advise against putting the fudge in the fridge in order to hasten hardening. When I have done this, it has resulted in a fudge that is almost too hard to cut. Also, I would be concerned about condensation possibly forming on the fudge, which would not be a good thing.
• A pizza cutter also works very well for cutting pieces.
• If you decide to use white chocolate chips for this recipe, use a little LESS sweetened condensed milk. Don't fill the 1/3 cup all the way to the top. It has been my experience in the past that using all 2/3 cup produces fudge that will not harden up.
• Since one can of sweetened condensed milk is double what you need, why not make two batches of fudge!

Variations on the recipe:

• You can swap the dark chocolate for milk or semisweet chips and ditch the zest for plain chocolate fudge.
• Lightly roasting about a cup of almond slivers and using white chocolate chips gives a nice nutty variation to the recipe. 

Use your imagination for more variations. Cheers!  :)