2 cups sugar
1 stick (1/2 cup) unsalted butter
4 ounces evaporated milk
2 ounces strawberry syrup (Hershey's)
4 ounces semisweet chocolate for dipping
Line an 8 x 10 inch shallow baking pan with buttered wax paper. Put the sugar, butter, evaporated milk and strawberry syrup into a large heavy bottomed saucepan and place over low heat. Stir occasionally. Once the sugar has dissolved, bring the mixture to a boil gently, stirring constantly to prevent sticking and burning on the bottom of the pan. Boil gently until a little of the mixture dropped into cold water forms a soft ball, about 5 minutes. (Or, you can place a warmed candy thermometer in the saucepan and boil the mixture until it reaches 234° F.) Take the pan off the heat and stir until the bubbles subside. Beat rapidly with a wooden spoon until the mixture thickens and becomes granular, about 3 minutes. Pour the fudge into the prepared baking pan and let sit. If necessary, smooth with a spatula dipped in boiling water. With shape cutters, cut out the fudge, and dip one side into melted chocolate; or decorate with piped chocolate creating different patterns.
On hot chocolate: "It flatters you for a while, it warms you for an instant; then all of a sudden, it kindles a mortal fever in you."
Marie, Marquise de Sévigné
