Cranberry opera fudge
Instructions:
- 2 cups granulated sugar
- 1/2 cup milk
- 1/2 cup light cream
- 1 tablespoon light corn syrup
- 1/2 teaspoon salt
- 1 tablespoon butter or margarine
- 1 teaspoon vanilla extract
- 1/2 cup fresh cranberries, chopped
- Butter sides of heavy 2-quart saucepan.
- Combine sugar, milk, cream, corn syrup, and salt.
- Cook and stir over medium heat till mixture boils.
- Cook to soft ball stage, 238 degrees F.
- Immediately remove from heat and cool to lukewarm, 110 degrees F, without stirring.
- Add butter and vanilla extract.
- Beat vigorously until mixture becomes very thick and starts to lose it\'s gloss.
- Quickly stir in cranberries and spread in buttered 9 x 5 x 3-inch pan.
- Score in squares while warm; cut when cool and firm.
- Makes 2 1/2 dozen pieces.