Ingredients
- 1 cup cranberries
- 4 1/2 cups plus 2 tablespoons ganulated sugar
- 2/3 cup milk
- 1/4 cup lightly salted butter
- 1 teaspoon maple syrup
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Directions
1. Steam the cranberries over a saucepan of boiling water set over medium heat for 2 to 3 minutes, or until they are bright red. Remove them from the heat and allow to cool.
2. Put the sugar, milk, butter, and syrup into a large, heavy-bottomed saucepan and stir over low heat until the sugar has dissolved. Increase the heat and bring to a boil, stirring all the time. Add the condensed milk.
3. Boil the mixture, still stirring, until it registers 240 degrees on a candy thermometer. Alternatively, drop some of the mixture into a cup of ice-cold water; it should form a soft ball that is easily flattened when pressed.
4. Remove the saucepan from the heat and stir in cranberries and the vanilla extract. Continue stirring with a wooden spoon until the mixture begins to thicken.
5. Pour the fudge into the prepared pan and let it cool and set for 15 minutes.
6. Using a small, sharp knife, mark cutting lines on the fudge in 1-inch squares. Set the fudge aside to cool completely, then cut it and store the pieces in an airtight container until ready to serve or giftwrap.
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Submitted 6/13/05.
Source: Gifts From The Kitchen (Reader's Digest)
Submitted By: Joy Bowers
ebowers@matnet.com
Cranberry Fudge