Cranberry Opera Fudge
2 cups sugar
1 cup milk
1/2 cup light cream
1 tablespoon corn syrup
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vanilla
1/2 cup cranberries -- chopped
Butter sides of 2 quart saucepan. Combine sugar, milk, cream, corn syrup and
salt. Cook, stirring, over medium heat to the softball stage (238 degrees).
Immediately remove from heat and cool to lukewarm without stirring. Add butter
and vanilla. Beat vigorously until mixture becomes thick and loses its gloss.
Immediately stir in cranberries and spread in buttered 9x5 inch pan. Score in
squares while warm Cut when cool.