Decadent Strawberry Fudge Recipe

This is my favorite stove-made fudge to make. Although I've never tried it (because I don't like chocolate), I've been told it tastes a bit like strawberry sherbet. 


Preparation – 10 minutesCooking – 20 minutesCooling Time – 3 hours to OvernightYields – 24 servings (2 piecesper serving)

Ingredients:·      2 ½ cups granulatedsugar·      ⅔ cup (5 oz. can)evaporated milk·      ½ cup (1 stick) butter·      2 cups (11-12 oz. package) white chocolate chips·      1 jar (7 oz.)marshmallow crème (or fluff)·      1 teaspoon vanillaextract·      ½ teaspoon imitationstrawberry extract·      3 drops of red foodcoloring

Directions:Cooking Preparation – Line a 9" x 13" baking dish with foil,extending over the edges of the dish.
Cooking – Combine the sugar, evaporated milk, andbutter in a heavy-duty saucepan. Clip a candy thermometer to the side of the pan, making sure that the bottom of the thermometer does not touch the bottom of the pan. Cook over medium heat, stirring frequently,until the mixture boils. Reduce the heat to medium-low and continue to boil at a moderate, steadyrate without stirring until the thermometer reaches 238°F (softball stage),about 15 minutes. Adjust the heat as necessary to maintain a steady boil. Oncethe mixture has reached softball stage, remove from heat. Stir in the chocolatechips, marshmallow crème, vanilla, and strawberry extract until the mixture iswell combined. Add the 3 drops of food coloring and stir until the color isswirled, not completely uniform. Transfer the mixture to the prepared bakingpan. Cool until firm (3 hours to overnight).
Final Preparation – Lift the foil from the pan. Remove the foil.Cut into 1-inch square pieces. Store tightly covered.
Cheers!