3 cups of sugar 1/2 teaspoon of salt 1 cup of light cream 1/2 cup of milk 1/4 cup of light corn syrup 2 tablespoons of butter or margarine 2 teaspoons of vanilla 1 cup of candied cherries, quartered
Combine the sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238ºF. (soft-ball stage) Remove from heat, leaving thermometer in the saucepan. Cool to 100ºF. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries. Pour into buttered 8" square pan. Cool. Cut into squares when firm. Makes 1 3/4 pounds
reaches 238ºF. (soft-ball stage) Remove from heat, leaving thermometer in the saucepan. Cool to 100ºF. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries. Pour into buttered 8" square pan. Cool. Cut into squares when firm. Makes 1 3/4 pounds 