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Preparation – 10 minutes
Cooking – 20 minutes
Cooling Time – 3 hours to Overnight
Yields – 24 servings (2 pieces
per serving)
Ingredients:
· 2 ½ cups granulated
sugar
· ⅔ cup (5 oz. can)
evaporated milk
· ½ cup (1 stick) butter
· 2 cups (11-12 oz. package) white chocolate chips
· 1 jar (7 oz.)
marshmallow crème (or fluff)
· 1 teaspoon vanilla
extract
· ½ teaspoon imitation
strawberry extract
· 3 drops of red food
coloring
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Directions:
Cooking Preparation – Line a 9" x 13" baking dish with foil,
extending over the edges of the dish.
Cooking – Combine the sugar, evaporated milk, and
butter in a heavy-duty saucepan. Clip a candy thermometer to the side of the pan, making sure that the bottom of the thermometer does not touch the bottom of the pan. Cook over medium heat, stirring frequently,
until the mixture boils. Reduce the heat to medium-low and continue to boil at a moderate, steady
rate without stirring until the thermometer reaches 238°F (softball stage),
about 15 minutes. Adjust the heat as necessary to maintain a steady boil. Once
the mixture has reached softball stage, remove from heat. Stir in the chocolate
chips, marshmallow crème, vanilla, and strawberry extract until the mixture is
well combined. Add the 3 drops of food coloring and stir until the color is
swirled, not completely uniform. Transfer the mixture to the prepared baking
pan. Cool until firm (3 hours to overnight).
Final Preparation – Lift the foil from the pan. Remove the foil.
Cut into 1-inch square pieces. Store tightly covered.
Cheers!
