Candied cherry opera fudge

By apachefreight

Ingredients

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

Preparation

Step 1

1. Line a 5-3/4x3x2-inch loaf pan with foil, extending foil over the edge of the pan. Butter the foil; set aside.

2. Butter the sides of a heavy 2-quarts 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.

3. Continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees F, soft ball stage, (about 20 minutes). Adjust heat as necessary to maintain a steady boil.

4. Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stiring, to 170 degrees F (about 20 minutes), Remove thermometerfrom saucepan. Beat mixture vigrously for 1 minute more. Pour into prepare 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.