CANDIED CHERRY OPERA FUDGE

Candied Cherry Opera Fudge image

Provided by @MakeItYours

Number Of Ingredients 18

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

Steps:

Line a 5-3/4x3x2-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.
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 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 additional cherries. Cut fudge into thick slices. Makes 20 servings.
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