Chocolate cherry almond fudge
Ingredients:
1/4 cup slivered almonds, toasted
1/4 cup dried cherries
2 cups white sugar
1/2 cup 35% cream
1/2 cup whole milk
1 tbsp corn syrup
1/2 tsp salt
1 tsp pure vanilla extract
1 tbsp unsalted butter
1/4 cup bittersweet chocolate
Mix toasted almonds with cherries in a small bowl and reserve. Butter a 8" x 4" loaf pan. Prepare an ice bath or fill the sink with 3 to 4 inches of cold water.
In a large saucepan with tall sides, combine sugar, cream, milk, corn syrup and salt. Place the pan over high heat, stirring gently, just until sugar is dissolved. Watch carefully until the temperature reaches 236F on a candy thermometer.
Let mixture boil hard for 1 minute, then remove the pan from the heat and place in the ice bath for a few seconds to halt the cooking process. Remove pan from the bath and stir in vanilla extract and butter. Leave the pan undisturbed until the temperature reduces to 115F, about 45 minutes.
Meanwhile, chop the chocolate and melt in a small bowl over barely simmering water, or in the microwave on medium power. When the fudge has cooled to the desired temperature, beat with an electric hand mixer for 2 or 3 minutes, until it thickens and begins to lose its sheen.
Spoon half the fudge into a small bowl and stir in the cherries and almonds. Add the melted chocolate to the remaining fudge, stirring to incorporate. Pour the chocolate fudge into the prepared loaf pan. Scoop the cherry almond fudge over the chocolate fudge, filling in the spaces to get a marbled effect. Use your hands to pat smooth.
Cover with plastic wrap and chill for several hours. When firm, cut the fudge into 1-inch squares. Store, covered, in the refrigerator.
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