Recipe for cooking almond fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Almond Fudge

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

3 oz. whipping cream
1 1/2 c. sugar
1/4 c. corn syrup
2 Tbsp. butter plus butter for greasing kettle
1/2 tea. salt
1/4 c. plus 1 Tbsp. Marshmallow Crème
1 oz. blanched almonds, coarsely chopped
1 1/2 tea. pure almond extract or flavoring
1 or 2 oz. red and/or green candied cherries,
    qt.ered and pressed with a paper towel
    to remove any syrup (optional)

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 Tbsp. 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 final cook very quickly.)

Remove from heat immediately and set on wire rack to cool undisturbed for at least 5 min.. With a rubber spatula or large serving spoon, stir in remaining ingredients.

Continue to stir 5 to 10 min., 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.