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Blond Fudge



Butter sides and bottom of a heavy saucepot and combine the sugar, milk, cream, syrup, salt.
Cook over medium heat stirring until sugar dissolves.
Now do not stir anymore.
Place on the candy thermometer to side of pan.
Cook until temp.
238 degrees.
Remove from heat.
Let cool until lukewarm.
Add in the butter and vanilla.
Beat well just until it begins to thicken and JUST starts to loose some gloss.
Add cherries, and pour into a lightly buttered 9 x 7 inch pan.
Score while warm.