Cranberry Opera Fudge

Yield: 2 1/2 dozen pieces

Ingredients

• 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
• 1 teaspoon vanilla extract
• 1/2 cup fresh cranberries, chopped

Instructions

1. Butter side of a heavy 2 quart saucepan.
2. Combine sugar, milk, cream, corn syrup and salt in saucepan. Cook and stir over medium heat until mixture boils. Cook to soft ball stage, 238 degrees F.
3. Immediately remove from heat and cool to lukewarm, 110 degrees F, without stirring.
4. Add butter and vanilla extract. Beat vigorously until mixture becomes very thick and starts to lose its gloss.
5. 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.

Attribution

Ocean Spray 5 Seasons Cranberry Book