Lynn's Almond Fudge
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 Crème
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.