Fluffy Strawberry Fudge

Prepare Your Pan (5 minutes): Lightly grease an 8x8 inch square baking pan. Line with parchment paper, leaving an overhang on two sides for easy removal. This ensures a clean release and prevents sticking.

Combine and Cook the Syrup (15 minutes): In a medium-heavy saucepan, combine the sugar, water, and cream of tartar. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a boil. Use a candy thermometer to monitor the temperature.

Reach Soft-Ball Stage (5-7 minutes): Continue boiling the syrup, without stirring, until it reaches 242-248°F (116-120°C), also known as the soft-ball stage. If you don't have a thermometer, test by dropping a small amount of syrup into a bowl of ice water. It should form a soft, pliable ball.

Incorporate the Preserves (2 minutes): Remove the saucepan from the heat. Stir in the strawberry preserves until well combined. The mixture will bubble vigorously.

Whip the Egg Whites (5 minutes): While the syrup is cooking, beat the egg whites in a clean, dry bowl until stiff peaks form. Ensure no traces of yolk are present for optimal volume.

Combine and Beat (10 minutes): Slowly and steadily drizzle the hot strawberry syrup over the beaten egg whites, while continuously beating with an electric mixer. Be careful to pour in a thin stream to avoid cooking the eggs.

Beat Until Fluffy (5-7 minutes): Continue beating the mixture until it becomes thick, glossy, and significantly increases in volume. This step is crucial for achieving the signature fluffy texture. The fudge should hold its shape when dropped from a spoon.

Set and Cool (2 hours): Pour the fudge into the prepared pan, spreading evenly. Let it cool completely at room temperature for at least 2 hours, or until firm to the touch.

Cut and Serve: Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Cut into neat squares with a sharp knife. Store in an airtight container at room temperature.