Yield: 2 dozen fudge drops
- 3 cups granulated sugar
- 4 tbsp strawberry gelatin (like Jell-O brand)
- 1/8 tsp salt
- 1.25 cups cream
- 1 tbsp light corn syrup
- 2 tbsp butter, cubed
- 1 tsp vanilla extract
- 1/2 cup chopped toasted pecans or walnuts
1. Set out 2 dozen small candy cups on a baking sheet and set aside. Combine the sugar, gelatin, salt, cream, and corn syrup in a medium heavy-bottomed saucepan and place over medium heat. Stir until the sugar dissolves, then insert a candy thermometer.
2. Continue to cook, stirring occasionally, until the thermometer reads 240 degrees F (115 C).
3. Once at the proper temperature, remove the pan from the heat and add the cubed butter and the vanilla on top, but don't stir them in. Allow the pan to sit and cool until the outside is lukewarm to the touch. This process will take 30-60 minutes, depending on the temperature of the room.
4. Once lukewarm, add the nuts and use a stiff spoon to start beating the fudge, stirring vigorously. Soon you will notice that the candy becomes thicker, more opaque, and starts to lose its gloss.
5. Once it reaches this stage, begin to spoon the mixture into the candy cups. If you wait too long, the fudge may start to set in the pan, but adding a spoonful or two of very hot water and stirring should loosen it up enough to scoop.
6. If desired, you can top each fudge cup with a toasted nut, or chocolate chips, or you can drizzle them with melted chocolate. Allow the fudge to set at room temperature, then serve. Strawberry Fudge Drops can be stored in an airtight container at room temperature for up to a week.