Strawberry Fudge, Fudge Or Frozen Nougat

Fudge is an English word that means ” fudge. ” This fudge or fudge is a kind of frozen nougat that is served cold and can be of various flavors, depending on the ingredient you want (chocolate, cream, strawberry, lemon …). In addition, it may or may not contain nuts, especially almonds and hazelnuts.

In this recipe we are going to show you how to make a delicious strawberry fudge.

Strawberry fudge

Strawberries

Data:

Total time: 4 hours and 30 minutes
Preparation time: 30 minutes
Cooking time: 4 hours

Ingredients:

3 cups of sugar
3/4 cup butter
140 grams of evaporated milk
340 grams of white chocolate
250 grams of strawberry cream
1 cup of chopped walnuts
1 teaspoon vanilla

preparation:

Line a 22-centimeter square pan with aluminum foil.

In a saucepan, combine the sugar, butter, and milk. Bring to a boil over medium heat, stirring frequently. Continue cooking until the mixture reaches 234ºC by measuring it on a candy thermometer.
Add the white chocolate and strawberry cream, stirring to combine. Add the walnuts and vanilla and stir well.
Pour into the prepared mold.
Chill for at least 4 hours.
When ready, throw away the foil and cut into squares.

Let’s now see another variant of the strawberry fudge:

Strawberry ice cream nougat with caramelized hazelnuts

This impressive strawberry fudge can be made up to several days in advance, stored in the freezer, and taken out when you’re ready to serve.

Ingredients

For the strawberry sauce:

250 g strawberries
2 tablespoons of honey
Sugar to taste

For the caramelized hazelnuts

100 g caster sugar
100 g of hazelnuts

For the ice cream nougat

6 egg whites
225 g caster sugar
125 g strawberries
2 teaspoons vanilla extract

375 ml heavy cream

Preparation

strawberry fudge

Preheat the oven to 140ºC. For the strawberry sauce, mix the strawberries and honey in a bowl and then pour out on a wire rack, which are distributed on a baking tray. Dry the strawberries in the oven for four hours, or until dry but still soft.

Reserve some strawberries for the dressing and mix the rest in the blender, until smooth. Add the sugar, to taste.

For the caramelized hazelnuts, heat the sugar in a skillet over high heat, until melted and golden. Stir the hazelnuts and continue cooking for another 2 minutes or so.

Tilt the mixture out onto a baking sheet lined with parchment paper. Let cool completely, then break into small pieces with a rolling pin.

For the nougat

Put the egg whites and sugar in a bowl and cook in a bain-marie. Beat the mixture until foamy and the sugar has dissolved.

Remove the bowl from the heat and continue beating until the base of the bowl is cool and the mixture has stiff peaks when the mixer is removed.

Mounting

Pour the mixture into six lightly oiled individual ramekins or a terrine. Top with caramelized hazelnuts and then strawberry sauce. Freeze overnight.

To serve, dip the molds in a little hot water for a few seconds, then put a plate.

As you can see, you will have an ice cream nougat on your table, very colorful and delicious. You can vary the caramelized nuts from the previous recipe, such as hazelnuts, almonds or walnuts, for example.

In addition, you can vary the strawberry flavor using other fruits or creams from the previous recipes. For example, you can try to make lemon fudge, pineapple fudge, coconut fudge. .. chocolate and vanilla can be clear protagonists of a successful fudge that will be remembered by your guests for a long time.

This strawberry fudge recipe can be savored in summer, as a delicious dessert or fresh snack. Although in winter it will be a fun and different touch to a special dinner or event. If you are organizing a children’s or birthday party, opt for a better strawberry fudge without nuts to avoid any type of allergy. To enjoy!