Fruit fudge made from preserves.
Ingredients
- 2 cups white sugar
- 0.5 cups water
- 0.25 teaspoons cream of tartar
- 1 cup strawberry preserves
- 2 eggs whites , stiffly beaten
Instructions
-
1
Grease an 8 x 8 inch square pan.
-
2
In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
-
3
Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Scorpion Bowl
A scorpion bowl is a mouthwatering, punch-like cocktail typically found in Chinese restaurants. It goes great with Chinese and Polynesian food.
Mom's Cajun Hush Puppies
With their crispy golden crusts and tender, fluffy interiors, Mom's recipe for Cajun hush puppies are tasty little delights and perfect appetizers. Serve them warm with tartar sauce for a zesty, satisfying bite.
Beef Stroganoff with White Wine
Based on a dish I had a pub in Scotland, this beef stroganoff is best served with rice instead of noodles. The sauce is not very thick, so it coats the rice nicely.