Chocolate-Coated Strawberry Fudge
2 cups sugar
1 stick (1/2 cup) unsalted butter
4 ounces evaporated milk
2 ounces strawberry syrup (Hershey’s)
4 ounces semisweet chocolate for dipping
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° 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.
Source: Lesly Chan