Raspberry Opera Fudge
- 2 cups sugar
- 1 cup heavy cream
- 1/8 tsp cream of tartar
- 1 tsp raspberry extract
- Scarlet color paste
- 1/2 cup almonds, blanched & cut in pieces
Put sugar and cream in a saucepan. Stir constantly until it boils. Add cream of tartar. Let boil, stirring to prevent from burning, to 238°F or until it forms a soft ball when tried in cold water. Move the thermometer often so that candy may not burn underneath. Pour on a marble slab, agate tray or large platter which has been slightly moistened with a moist cloth. Set aside until it has cooled. With a broad spatula, work the candy back and forth until it becomes firm. Cover with a moist cloth for half an hour. Add the raspberry extract and color paste to make a delicate shade of pink, working with the hands until it has a creamy consistency. Add the almonds and when well mixed, press into a box lined with wax paper. Let it stand until firm. Cut in squares.
*Shredded coconut may be used instead of almonds. Milk or thin cream may be substituted for heavy cream but candy will not be as soft and rich.
Submitted by Jul 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min