2 cups sugar
1 cup milk
1/2 cup light cream
1 tablespoon corn syrup
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vanilla
1/2 cup cranberries -- chopped
Butter sides of 2 quart saucepan. Combine sugar, milk, cream, corn
syrup and salt. Cook, stirring, over medium heat to the softball stage
(238 degrees). Immediately remove from heat and cool to lukewarm
without stirring. Add butter and vanilla. Beat vigorously until mixture
becomes thick and loses its gloss. Immediately stir in cranberries and
spread in buttered 9x5 inch pan. Score in squares while warm. Cut when
cool.
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