** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to boiling.
3. Continue cooking, stirring occasionally, until candy thermometer reaches 238F (soft-ball stage) Remove from heat, leaving thermometer in the saucepan.
4. Cool to 100F Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss.
5. Stir in cherries. Pour into buttered 8" square pan.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Corn, Cherry, Natural Sweeteners allergies.
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