| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 1 | Servings | |
INGREDIENTS
| -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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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