Line a 5 3/4 x 3 x 2 inch loaf pan with foil, extending foil over edges of pan. Butter foil and set aside.
Butter sides of a heavy 2 quart saucepan. In 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 side of pan.
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.
Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring to 170 degrees F. (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup chopped cherries. 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 halved cherries. Cut fudge into thick slices.
Nutritional Information: Calories 108; Total Fat (g)1; Saturated Fat (g)1; Cholesterol (mg)4; Sodium (mg)71; Carbohydrate (g)24; Total Sugar (g)22; Calcium (DV%)2; Percent Daily Values are based on a 2,000 calorie diet
|Time:||20 Minutes Preparation Time|
20 Minutes Cooking Time
By Jim from Kansas City, KS
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