Heart-Shaped Fresh Strawberry Swirl Fudge

Heart-Shaped Fresh Strawberry Swirl Fudge

YIELDS

20 to 25 pieces

INGREDIENTS

Strawberry Syrup

  • 1/2 cup fresh strawberries, diced
  • 1 tablespoon water
  • 1/2 teaspoon lemon juice
  • 2 tablespoons Florida Crystals® Organic Raw Cane Sugar

Fudge

  • 1 (12 oz) can evaporated milk
  • 1 cup Florida Crystals® Organic Raw Cane Sugar
  • 1 cup (2 sticks) butter
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate baking chips

INSTRUCTIONS

Strawberry Syrup

In a small saucepan, over low heat, cook berries and water until berries are soft. Add lemon juice and sugar. With a spoon, mash berry mixture until completely smooth.

Remove from heat. Press strawberry mixture through strainer, reserving syrup in a small bowl. Discard remaining strawberry pulp.

Fudge

Line a 9x9-inch baking pan with foil, dull side facing up. Let foil overhang sides of pan slightly.

In a medium saucepan, over medium heat, cook evaporated milk, sugar and butter. Stir continuously until a candy thermometer reaches 235°F.

Remove from heat. Stir in the vanilla.

Stir in chocolate chips. Stir until completely melted.

Pour half of the fudge mixture into prepared pan. Swirl 1½ tablespoons strawberry syrup into fudge. Pour in remaining fudge. Swirl remaining strawberry syrup onto top layer.

Leave on counter for 10 minutes, then refrigerate fudge for 3 hours to firm up.

Once firm, lift out the foil. Cut fudge into heart shapes using a small heart-shaped cutter.

Refrigerate fudge in an airtight container for up to one week.

QUICK TIP

Use the fudge that is leftover after cutting to top ice cream or sprinkle on cake.