Ingredients Jump to Instructions ↓

  1. 3 ounces whipping cream

  2. 1 1/2 cups granulated sugar

  3. 1/4 cup corn syrup

  4. 2 tablespoons butter plus butter for greasing kettle

  5. 1/2 teaspoon salt

  6. 1/4 cup plus 1 tablespoon Marshmallow Creme

  7. 1 ounce blanched almonds, coarsely chopped

  8. 1 1/2 teaspoons pure almond extract

  9. 1 or 2 ounces red and/or green candied cherries, quartered and pressed with a paper towel to remove any syrup, optional

Instructions Jump to Ingredients ↑

  1. : 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.


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