Heat sugar, water and corn syrup to 238°F/114°C

Pour into the food processor fitted with the steel blade

Wash the candy thermometer well and reinsert into the syrup

Let the syrup cool undisturbed in the bowl to 140°F/60°C (approximately 30 minutes but be sure to watch the thermometer as room temperature may speed this up)

Remove the thermometer

Add raspberry puree and almond extract

Process 2 to 3 minutes until the syrup completely converts to an opaque paste

When completely cooled, store sealed at room temperature and use within 24 hours. May be refrigerated for later use