Almond Fudge

Source: Hazel's Candies: Copper Kettle Trade Secrets - Hazel Holen

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 Cr?me
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.