Cranberry Opera Fudge
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.
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