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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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Recept

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).

 

Recipe

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

0 Comments

  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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