Ingredients2 h 25 m servings 122
- 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.
Per Serving: 122 calories; 0 31.1 0.4 0 6 Full nutrition
ReviewsRead all reviews 3
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. :/