Cranberry Fudge Recipe

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.