Opera Fudge
2 c. sugar
1/2 c. milk
1/2 c. light cream
1 T. light corn syrup
1/2 t. salt
1 T. butter or margarine
1 t. vanilla
1/4 c. chopped candied cherries
Butter sides of a heavy 2-qt saucepan. In it, combine sugar, milk, cream, corn syrup, and salt. Cook and stir over medium heat till sugar dissolves and the mixture comes to a boil. Cook to soft ball stage (236 degrees). Immediately remove from heat. Cool to lukewarm (110 degrees) without stirring. Add butter/margarine and vanilla. Beat vigorously till the mixture becomes very thick and starts to lose its gloss. Quickly stir in cherries and pour into a buttered shallow pan or platter. Mark while war. Cut when firm.
Note: Michelle’s mother has been making this fudge for Christmas as long as Michelle can remember. It is a special once-a-year treat in the Kilpatrick household.
