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Strawberry Fudge


"Fruit fudge made from preserves."
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2 h 25 m servings 122 cals
Original recipe yields 20 servings (20 pieces)

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  • Prep

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  1. Grease an 8 x 8 inch square pan.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 122 calories; 0 g fat; 31.1 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition

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Read all reviews 3
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Very good flavor...SWEET, but good. I wouldn't call it fudge though. More like taffy. I've been making fudge and candy for years. I used a candy thermometer and backed it up by using the 'wa...

This didn't turn out like fudge at all. it's more like a soft taffy. I used a candy thermometer. :/

It was ok I'm going to try it using milk to see if it turns out thicker then the regular recipe calls for water