Strawberry Fudge

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Strawberry Fudge to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Strawberry Fudge, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (12 fluid ounce) can evaporated
• milk
• 3 cups white sugar
• 2 tablespoons butter
• 1 3/4 cups sliced fresh
• strawberries
• 2 tablespoons lemon juice
• Butter a 9x9 inch dish.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine milk, sugar and butter in a large saucepan over medium heat; boil

Step 2: Technique & Execution

Stir in strawberries and lemon juice

Step 3: Technique & Execution

Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface

Step 4: Technique & Execution

Remove from heat and quickly spread in prepared pan

Step 5: Technique & Execution

Let cool before cutting and serving.