Strawberry Fudge
4 servings
60 minutes
Strawberry fudge is a refined treat of British cuisine that combines a delicate creamy texture with refreshing fruity tartness. Its history traces back to traditional fudge recipes popular in England and Scotland, where it became a symbol of sweet culinary art. In this version, the classic is enriched with a strawberry note that gives the dessert the aroma of a summer garden. The combination of condensed milk, powdered sugar, and butter creates a soft, velvety consistency, while the addition of fresh strawberries and lemon juice adds balance to the flavor. The fudge sets in shape, turning into tender pieces of delight that perfectly complement tea time or serve as a sweet gift. This dessert is for connoisseurs of refined taste and gourmets seeking the perfect blend of sweetness and freshness.
1
Grease a baking pan (about 23x23 cm) with butter.
- Butter: 30 g
2
Mix condensed milk, powdered sugar, and butter in a large pot; bring to a boil over medium heat.
- Condensed milk: 340 g
- Powdered sugar: 600 g
- Butter: 30 g
3
Add strawberries and lemon juice. Cook, stirring constantly, until the mixture reaches 112–115 degrees or, if you don't have a kitchen thermometer, to the 'soft ball' stage (if you drop the mixture into a glass of cold water, it should form a soft ball, not spread out).
- Strawberry: 275 g
- Lemon juice: 2 tablespoons
4
Remove from heat and quickly pour the mixture into a mold. When the mixture slightly hardens, you can create patterns with a knife. Let it cool completely before cutting.