Strawberries N Cream Fudge Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Steps:

• Grease an 8 x 8 inch square pan.
• 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.
• 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.

Steps:

• 1. Line 9" square pan with foil; coat with cooking spray. In microwave-safe bowl, combine 3 cups chips, 1 can milk and 1/4 tsp. salt. Microwave on High in 30-second intervals, stirring until smooth. Stir in vanilla; spread in pan..
• 2. In separate microwave-safe bowl, combine remaining chips, milk and salt. Microwave on High in 30-second intervals, stirring, until smooth. Stir in strawberry extract and food coloring. Spread over vanilla layer.
• 3. Slightly swirl layers together. Cover; chill until set, 4 hours. Remove from pan; cut into 1" squares.