Strawberry-flavoured
Chocolate-coated Fudge
You will need:
20 × 25 cm shallow baking tin
Greaseproof paper
Large saucepan
Sugar thermometer
Cutters
450 g caster sugar
100 g unsalted butter
175 ml evaporated milk
A few generous drops of pink food-colouring
A generous ½ tsp (2.5 ml) of strawberry food-flavouring
100 g melted chocolate for dipping
Makes enough for ten greedy children
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Line the tin with buttered greaseproof paper. |
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Put all the ingredients except the flavouring and colouring into a large heavy-bottomed saucepan and place over a low heat. |
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Stir occasionally. Once the sugar has dissolved, gently boil the mixture and now stir all the time (to prevent sticking and burning on the bottom of the pan). |
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Place the sugar thermometer into the saucepan and boil the mixture to a soft ball (118°C). This takes about five minutes. |