Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Line a 6-by-3-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 sugar, milk, half-and-half (or cream), corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to the side of the pan.
Continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 236°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°F (about 20 minutes). Remove thermometer from saucepan. Beat the mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup cherries. Beat the mixture vigorously for 1 minute more. Pour into the 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.