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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 Tess M Jul 19, 2009
15 min 30 min 45 min
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