Almond Fudge - Candy Recipes - Recipes for Candy

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Recipe for Almond Fudge from the Candy section.

Almond Fudge

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

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 Cr?me
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)

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 final 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.



We hope you enjoy your freshly made Almond Fudge. This recipe came from Candy's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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