Pärlans Hallonkola/ Raspberry Fudge

Last year Martin made a sensational home made raspberry fudge.

He told me that this fudge used to be sold in a confectionary in Uppsala/Stockholm in the 70´s, called Pärlan. It was so famous that is was sold for 7sek (about a dollar) a piece. I don´t know if this is a true story about the Pärlans Hallonkola, but anyway, it is so worth it.

Wednesday he made them again. You can find the recipe down below.


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Pärlans hallonkola

300 g hallon (ca 2,5 dl)
75 g glukos (ca 4 msk)
500 g strösocker (ca 6 dl)
250 g vispgrädde (2,5 dl)
20 g färskpressad citronsaft (ca 2 msk)
50 g smör

Klä en form med bakplåtspapper. Blanda alla ingredienser i en tjockbottnad kastrull. Koka på medium hög värme och rör om konstant.

När kolablandningen nått 127 grader, ta av kastrullen från värmen, och häll upp i formen. Låt svalna i rumstemperatur i 4-5 timmar innan du skär upp den.

Slå in smörpapper och förvara torrt och svalt (kolla bilderna).



Pärlans raspberry fudge

300g raspberries (about 2.5 cups)
75 g of glucose (about 4 tablespoons)
500g caster sugar (about 6 cups)
250g heavy cream (2.5 cups)
20 g of freshly squeezed lemon juice (about 2 tablespoons)
50g butter

Put oven proof paper on a mold. Mix all ingredients in a saucepan. Cook on medium heat, stirring constantly.

When the fudge mixture reaches 127 degrees (celcius), remove pan from heat, and pour into the mold. Let cool at room temperature for 4-5 hours before cutting it.

Wrap in waxed paper and store dry and cool (see pictures).



Canon 5D Mark iii

Sigma 50mm Art lens

Editing in Lightroom


  1. This looks surprisingly easy. And Raspberry and fudge together has to be a winning formulation, right? Would they have to be fresh raspberries? Or would frozen work, do you think?


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