Chocolate Covered Strawberry Fudge

Ingredients

• 2 cups granulated sugar
• 1 stick (1/2 cup) unsalted butter
• 4 ounces evaporated milk
• 2 ounces Hershey's strawberry syrup
• 4 ounces semisweet chocolate for dipping

Instructions

1. Line an 8 x 10 inch shallow baking pan with buttered wax paper.
2. Put the sugar, butter, evaporated milk and strawberry syrup into a large heavy bottom saucepan and place over low heat. Stir occasionally.
3. When 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 candy thermometer reaches 234 degrees F.
4. Remove the pan from the heat and stir until the bubbles subside. Beat rapidly with a wooden spoon until the mixture thickens and becomes granular, about 3 minutes.
5. Pour the fudge into the prepared baking pan and let sit. If necessary, smooth with a spatula dipped in boiling water.
6. With shape cutters, cut out the fudge, and dip one side into melted chocolate; or decorate with piped chocolate creating different patterns.