Raspberry Fudge
- 2 cups sugar
- 1 cup water
- 1/8 tsp cream of tartar
- 1/4 cup raspberry jam
- 1/2 tsp raspberry extract
- Few drops red color paste
Put sugar, water and cream of tartar in a saucepan. Stir constantly until dissolved. Boil to 245°F or until it forms a firm ball when tried in cold water. Pour onto moistened marble slab or platter. When cool, add raspberry jam, extract and a little red color paste. Work until it has a creamy consistency. Cut in squares.
Submitted by Jul 18, 2009
15 min 30 min 45 min
15 min 30 min 45 min