Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe is a little different because it used fresh strawberries. The cook time is an estimate since I'm not sure about it.

Ingredients Nutrition

Directions

  1. Slice strawberries.
  2. Combine milk, sugar and butter in a large saucepan over medium heat; bring to a boil.
  3. Stir in strawberries and lemon juice.
  4. Keep stirring constantly and cook until fudge reaches 234°F (use candy thermometer to monitor temperature).
  5. Remove from heat and spread in buttered 8 by 10 inch pan.
  6. Let cool before cutting and serving.

Reviews

(4)
Most Helpful

I don't know what I did wrong but it never got pass 220 degrees for me. I'm heart-sick because I used premium, juicy, freshly picked strawberries from Eckert's in IL. When I added the lemon juice to the boiling mixture, it curdled. That was not a good indicator, in my book. Save yourself a lot of TIME and disappointment and make some "Cinnamon Glazed Strawberries" to serve over vanilla ice cream instead!

Simplifying Things May 21, 2010

Tasty and pretty! This is a great way to use up strawberries that are on their way out. Thanks!

SweetySJD December 28, 2008

I made this yesterday because it sounded intriguing and I had a boatload of fresh-picked strawberries to use up. I have to admit, the five stars is primarily for flavor (wonderful!), because I'm not sure that mine came out right, texture-wise. I used a thermometer and cooked it to 234ºF. Instead of a solid fudge, I ended up with a pan of lovely pink chewy strawberry toffee. It doesn't really hold it's shape when cut, but it tastes great! I'm not exactly a candymaker, and I've heard that real fudge is kind of hard to make (as opposed to quick fudge with canned milk), so I may have just done something wrong. At any rate, it's still a yummy candy. I'll have to try it again to see if I can get it to at least be solid. And if not, I'll just have another pan of strawberry toffee, no big deal. Thanks for posting!

Muffin Goddess June 26, 2006

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