STRAWBERRY FUDGE

 

HOW TO MAKE STRAWBERRY FUDGE

Made with a white chocolate base, this fudge requires no boiling and is a breeze to put together. I’ve given it a strawberry twist by adding strawberry flavoring as well as freeze-dried strawberries for the element. I tried using real strawberries in the recipe, but it turned out to be almost impossible, so I had to settle with using strawberry flavoring instead.

On the other hand, freeze-dried strawberries are made from actual strawberries, and they provide a flavor punch that is particularly similar to strawberries. Also, they make the fudge look really stunning when sprinkled on top of it. To make the fudge even more attractive to the eye, I used some pink food coloring to give it a blushing hue. This would be such a sweet present for the holidays, especially Christmas, Mother’s Day, or even Valentine’s Day!

THESE ARE THE INGREDIENTS NEEDED FOR MAKING THIS STRAWBERRY FUDGE:

550 grams.Of White chocolate.

397 grams.Of Condensed milk.

100 grams.Of Icing sugar.

Pink food coloring.

Strawberry flavoring.

18 grams.Of Freeze dried strawberry pieces.

PREPARATION METHOD:

Step 1

Prepare a greaseproof paper lining for a square tin measuring 8 inches. To make it easier for the paper to adhere to the pan, I start by greasing it with a small bit of butter.

Step 2

Place the sweetened condensed milk and the white chocolate in a saucepan and melt them together over low heat, stirring often as they do so.

Step 3

After everything has melted completely and been mixed, remove the pan from the heat and toss in the strawberry flavoring, pink food coloring, and powdered icing sugar.

Step 4

After pouring the fudge mixture onto the pan, spread it out into an equal layer and level it up.

Step 5

Sprinkle the freeze-dried strawberry pieces over the top of the fudge and use your hand too very gently push them into the mixture.

Step 6

Place in the refrigerator for the duration of the night, or at least three to four hours.

Step 7

After removing it from the pan, cut it into pieces so that it may be served. And to store it, you can keep it in the refrigerator for two to three weeks.

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