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Recipe Summary

total:
40 mins
Yield:
about 1/3 pound
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Ingredients

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Directions

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  • Line an 8x8x2-inch pan or 9x5x3-inch loaf pan with foil. Butter foil and set aside.

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  • Butter sides of a heavy 2-quart saucepan. Add sugar, milk, and corn syrup to the saucepan. Cook and stir over medium-high heat until the syrup mixture in the saucepan comes to a boil.

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  • Carefully clip a candy thermometer to the side of the pan. Cook and stir the mixture over medium-low heat for about 12 minutes or until mixture reaches 234 degrees F (soft-ball stage).

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  • Remove the saucepan from heat. Add the butter and almond extract. Beat until fudge begins to thicken. Quickly stir in the walnuts and cherries. Continue beating for about 8 minutes more or until fudge no longer is glossy.

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  • Turn the fudge mixture into the prepared pan. Score the fudge into squares while warm. Cool and cut. Top with additional cherries, if you like. Makes about 1/3 pound.

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