- 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
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
- Grease kettle sides with butter. Bring whipping cream to a boil over medium
to high heat; set off heat.
- Add sugar and stir to melt.
- Stir in corn syrup, 2 tablespoons butter and salt.
- 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.
- 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.)
- Remove from heat immediately and set on wire rack to cool undisturbed for
at least 5 minutes.
- With a rubber spatula or large serving spoon, stir in remaining ingredients.
- 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.
- As soon as the batch sets, remove from pan and place on wire cooling rack.
- When cold, store in plastic bag to mellow overnight for better cutting.
Source: Hazel's Candies: Copper Kettle Trade Secrets - Hazel Holen