Cherry Vanilla Fudge
Yield
2 1/2 dozenPrep
15 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
light corn syrup
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
candied cherries
quartered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
light cream (half&half)
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
light corn syrup
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
candied cherries
quartered |
*
|
Directions
Combine 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.
Remove from heat, leaving thermometer in the saucepan.
Cool to 100 degrees F.
Add vanilla.
Beat briskly until fudge thickens and begins to lose its gloss.
Stir in cherries.
Pour into buttered 8 inch square pan.
Cool. Cut into squares when firm.
