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Line
an 8 x 10 inch shallow baking pan with buttered wax
paper.
Put
the sugar, butter, evaporated milk and strawberry syrup
into a large heavy bottomed saucepan and place over
low heat.
Stir
occasionally. Once the sugar has dissolved, bring the
mixture to a boil gently, stirring constantly to prevent
sticking and burning on the bottom of the pan. Boil
gently until a little of the mixture dropped into cold
water forms a soft ball, about 5 minutes. (Or, you can
place a warmed candy thermometer in the saucepan and
boil the mixture until it reaches 234 degrees F.)
Take
the pan off the heat and stir until the bubbles subside.
Beat
rapidly with a wooden spoon until the mixture thickens
and becomes granular, about 3 minutes.
Pour
the fudge into the prepared baking pan and let sit.
If necessary, smooth with a spatula dipped in boiling
water.
With
shape cutters, cut out the fudge, and dip one side into
melted chocolate; or decorate with piped chocolate creating
different patterns.
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