Directions

• Line an 8-in. square dish with foil; grease the foil with 1 teaspoon
• butter and set aside.
• In a large heavy saucepan, combine the sugar, cranberries, corn
• syrup, cream, salt and remaining butter. Cook and stir over medium
• heat until mixture comes to a boil, washing down sides of pan using
• a pastry brush dipped in cold water to eliminate sugar crystals.
• Once mixture reaches a boil, cook without stirring until a candy
• thermometer reads 248° (firm-ball stage).
• Remove from the heat. Pour into prepared pan (do not scrape
• saucepan). Let stand until firm, about 5 hours or overnight.
• Using foil, lift candy out of pan. Discard foil; cut candy into 1-in.
• squares using a buttered knife. Wrap individually in waxed paper;
• twist ends. Yield: 1-1/4 pounds.