Strawberry and chocolate are the perfect combination. Something about these two flavors brings out the best in each other. I wanted to make a fudge that tasted like fresh chocolate-dipped strawberries. I tried using flavorings but it tasted too artificial. I then tried fresh strawberries but the moisture ruined the fudge and the shelf life wasn’t worth the effort. I finally decided to try freeze-dried strawberries. Dehydrated fruit doesn’t retain the same fresh flavor as the flash process in freeze-drying. The result was perfect. But don’t take my word for it. This is the easiest fudge you will ever make with a flavor all its own. There is nothing like it…except of course a fresh strawberry dipped in chocolate.
Ingredients:
1 cup butter
6 cups granulated sugar
1 12 ounces can evaporated milk
1 tsp. salt
1 7 ounces container marshmallow creme
18 ounces semi-sweet or bittersweet chocolate chips (I prefer bittersweet chocolate)
1 1/2 tsp. vanilla extract
2 cups chopped freeze-dried strawberries
Instructions:
- Line a 10×15 inch jelly roll pan with parchment paper.
- In heavy saucepan combine butter, sugar, evaporated milk and salt.
- Boil over medium heat until the mixture reaches softball stage 234° (approximately 6 minutes).
- Remove from heat and all the marshmallow cream. Stir until smooth.
- Add chocolate chips and slowly stir until completely incorporated.
- Add vanilla extract. Stir until smooth.
- Fold in the freeze-dried strawberries
- Pour fudge into the parchment-lined pan.
- Let cool completely before slicing into squares.
Tips:
- INFRARED THERMOMETER!!! Get a laser digital thermometer and your candy making ability will improve 100%. Candy thermometers are so incredibly finicky and there are a million variables that can cause a misread on the temperature. For under $20.00 you can take the guesswork out of candy making. I do not sell thermometers, nor do I endorse a brand…I just want you to love candy making as much as I do. This will be the single most important purchase that will make your candy making life easier.
- Be sure to check the accuracy of your candy thermometer by boiling water before using it. If boiling water reads above or below 212°F add or subtract the same degrees in the recipe to allow for the difference. Even the weather can alter the boiling point. As the barometric pressure goes up or down so does the boiling point. Be sure to calibrate the recipe accordingly.
- The vanilla you use in the recipe is crucial to the flavor. I use Nielsen Massey in this recipe as it accents the chocolate perfectly.
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