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Candied Cherry Opera Fudge

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 2 cups sugar
  
• ½ cup milk
  
• ½ cup half-and-half or light cream
  
• 1 Tbsp light-colored corn syrup
  
• ½ tsp salt
  
• 1 Tbsp butter
  
• 1 tsp vanilla
  
• 1/3 cup coarsely chopped candied red cherries
  
• Halved candied red cherries (optional)
  






Instructions



1. Line a 5¾-x3x2-inch loaf pan with foil, extending foil over the edges of the pan. Butter the foil; set aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine the sugar, milk, half-and-half, corn syrup, and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan.
   
   
2. Continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236° F, soft-ball stage (about 20 minutes). Adjust heat as necessary to maintain a steady boil.
   
   
3. Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170° F (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. To serve, top with additional cherries. Cut fudge into thick slices.
   
   Makes 20 servings.