Ingredients:
- 3 cups granulated sugar
- 1/4 tsp salt
- 1/2 cup cream
- 1/3 cup water
- 1/2 cup strawberry jam
- 2 tbsp butter
- 1 tbsp lemon juice
- 3-4 drops red food coloring
- 8 oz chocolate (about 1.5 cups chopped)
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, salt, cream, and water in a medium saucepan, and place over medium heat. Stir until the sugar dissolves, then insert a candy thermometer. Continue to cook, stirring occasionally, until the thermometer reaches 230 degrees F (110 C).
3. Once at 230 F, add the lemon juice, butter, food coloring, and strawberry jam and stir to combine. You will notice the temperature drop quite a bit. Continue to cook, stirring occasionally, until the temperature reaches 238 degrees F (114 C).
4. Once the fudge reaches 238 F, remove it from the heat and set it aside to let it cool for 20 minutes.
5. Begin to beat the fudge: use a stiff spoon to stir vigorously. This process may take time, but as it cools and becomes agitated by the stirring, you will notice that the candy becomes thicker, more opaque, comes together in the pan, and starts to lose its gloss.
6. Once it has reached this stage, scrape it into the prepared pan and allow it to cool and set at room temperature for several hours.
7. Once cool, melt the chocolate and spread half of it on top of the fudge in a thin, even layer. Refrigerate the fudge to set the chocolate, then turn it upside down and spread the bottom with the remaining melted chocolate. Refrigerate until both chocolate layers are firm.
8. Once the chocolate is set, remove the fudge from the refrigerator and allow it to sit at room temperature for 10-15 minutes before cutting it. Trying to cut it when cold will cause the chocolate layer to separate from the fudge. If the chocolate has a chance to warm up a little bit, it will better stay attached to the fudge.
9. Use a sharp knife to cut the fudge into small squares to serve. Strawberry Jam Fudge can be stored in an airtight container at room temperature for up to two weeks.
