Rapberry Fudge

By katecar

Ingredients

• 1 cup raspberries
• 3 cups sugar
• 1/4 cup light corn syrup
• 1 1/4 cups milk
• 4 tbsp butter

Details

Servings 40

Preparation

Step 1

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Put the raspberries into a blender and blend into a puree.

In a large 3 quart saucepan, combine raspberry puree, sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.