-Nancy Speicher DPXX20A
3 c Sugar
1/2 ts Salt
1 c Light cream
1/2 c Milk
1/4 c Light corn syrup
2 tb Butter or margarine
2 ts Vanilla
1 c Candied cherries; quartered
1. Combine sugar, salt, cream, mil, corn syrup and
butter in a large heavy saucepan.
2. Cook over medium heat, stirring constantly, until
mixture comes to boiling. Continue cooking, stirring
occasionally, until candy thermometer reaches 238F.
(soft-ball stage) 3. Remove from heat, leaving
thermometer in the saucepan. Cool to 100F.
4. Add vanilla. Beat briskly until fudge thickens and
begins to lose its gloss. Stir in cherries.
5. Pour into buttered 8″ square pan. Cool. Cut into
squares when firm.
Makes 1 3/4 pounds
From Family Circle 12/74 – Old-Fashioned Christmas
Goodies
From
Yields
1 Servings