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.
- 12 ounces milk
- 3 cups sugar
- 2 tablespoons butter
- 2 cups fresh strawberries, sliced
- 2 tablespoons lemon juice
- butter, for buttering the pan
- Slice strawberries.
- Combine milk, sugar and butter in a large saucepan over medium heat; bring to a boil.
- Stir in strawberries and lemon juice.
- Keep stirring constantly and cook until fudge reaches 234°F (use candy thermometer to monitor temperature).
- Remove from heat and spread in buttered 8 by 10 inch pan.
- Let cool before cutting and serving.
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!
Tasty and pretty! This is a great way to use up strawberries that are on their way out. Thanks!
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!