Recipe - Cranberry Fudge

One half cup Milk
One half cup Light cream
1 tablespoon Light corn syrup
2 cup Sugar
One half cup Cranberries
1 tablespoon Butter
1 tablespoon 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 One half cup
cranberries. Spread in a buttered pan. Score while warm and cut into
squares when cool.
Posted to MCRecipe Digest V1 #861 by Nancy Pallotta nancee@neo.lrun.com
on Oct 23, 1997