-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