Jewel Studded Holiday Fudge With Ginger and Cranberries

• 325 g granulated sugar
• 150 ml evaporated milk
• 50 ml double cream (heavy cream)
• 60 g butter, cubed
• 14 teaspoon salt
• 3 balls stem ginger in syrup, drained and chopped
• 100 g dried cranberries
• 1 teaspoon vanilla extract

1. Line a 20cm-square baking tin with non-stick baking parchment.
2. Combine the sugar, evaporated milk, cream, butter and salt in a heavy-based pan.
3. Slowly bring to a rolling boil: the mixture should be bubbling briskly.
4. Reduce the heat and simmer for 15-20 minutes, stirring constantly, until the mixture reaches the soft-ball stage (115C on a sugar thermometer), which is when a little of the mixture, dropped into a jug of cold water, forms a ball that is soft when pinched.
5. Remove the pan from the heat and beat the mixture vigorously with a whisk for 3-5 minutes - the fudge should lose its gloss and begin to look grainy.
6. Stir in the ginger pieces, cranberries and vanilla extract, then pour the mixture into the lined tin.
7. Leave to cool, then transfer to the fridge.
8. Allow the fudge to chill for at least 2 hours before cutting it into small squares.

sugar, milk, cream, butter, salt, ginger, cranberries, vanilla

Taken from www.food.com/recipe/jewel-studded-holiday-fudge-with-ginger-and-cranberries-402077 (may not work)