Print Recipe

Almond Fudge

RG

Ingredients

  • 3 ounces whipping cream
  • 1 1/2 cups granulated sugar
  • 1/4 cup corn syrup
  • 2 tablespoons butter plus butter for greasing kettle
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tablespoon Marshmallow Creme
  • 1 ounce blanched almonds, coarsely chopped
  • 1 1/2 teaspoons pure almond extract
  • 1 or 2 ounces red and/or green candied cherries, quartered and pressed with a paper towel to remove any syrup (optional)

Instructions

  1. Grease kettle sides with butter. Bring whipping cream to a boil over medium to high heat; set off heat.
  2. Add sugar and stir to melt.
  3. Stir in corn syrup, 2 tablespoons butter and salt.
  4. With candy thermometer in the kettle, bring batch to a boil on medium heat and cook to 220 degrees F, stirring just enough to keep from sticking. With a pastry brush dipped in a generous amount of cold water, wash around and above cook line. Repeat a second time.
  5. Continue the easy stir and cook to 238 degrees F. (Watch the thermometer reading closely after washing down cook line. The batch will reach 238 degrees F - it will cook very quickly.)
  6. Remove from heat immediately and set on wire rack to cool undisturbed for at least 5 minutes.
  7. With a rubber spatula or large serving spoon, stir in remaining ingredients.
  8. Continue to stir 5 to 10 minutes, working kettle sides and bottom. Gloss will begin to dull and the fudge will have a thickening appearance, as if trying to hold a shape. Without delay, scoop into loaf pan for a thickness of about 1 1/4 inches.
  9. As soon as the batch sets, remove from pan and place on wire cooling rack.
  10. When cold, store in plastic bag to mellow overnight for better cutting.

Source: Hazel's Candies: Copper Kettle Trade Secrets - Hazel Holen


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