Title: Cranberry Fudge
Categories: Candy, Holiday
Yield: 1 Servings

1/2 c Milk
1/2 c Light cream
1 tb Light corn syrup
2 c Sugar
1/2 c Cranberries
1 tb Butter
1 tb Vanilla

Butter the sides of a heavy saucepan. Combine all ingredients except
cranberries. Cook and stir over medium heat until mixture boils. Cook to
soft ball stage (238 on candy thermometer). Remove from heat and let cool
to about 110 degrees. Do nit stir while it is cooling. Add butter and
vanilla. Beat until thick and no longer glossy. Stir in 1/2 cup
cranberries. Spread in a buttered pan. Score while warm and cut into
squares when cool.
Posted to MC-Recipe Digest V1 #861 by Nancy Pallotta
on Oct 23, 1997