Directions (continued)

• stage), stirring occasionally. Remove from the heat.
• Add vanilla and remaining butter (do not stir). Cool to 110°
• without stirring. Stir with a clean dry wooden spoon until fudge
• begins to thicken; add nuts. Continue stirring until fudge becomes
• thick and begins to lose its gloss, about 10 minutes. Immediately
• spread into prepared pan; set aside.
• For cherry vanilla layer, butter the sides of a clean large heavy
• saucepan with 1 teaspoon butter; add the sugar, cream, milk, corn
• syrup and salt. Cook and stir over medium heat until sugar is
• dissolved. Bring to a boil. Boil until mixture reaches 236°
• (soft-ball stage), stirring occasionally. Remove from the heat.
• Add vanilla and remaining butter (do not stir). Cool to 110°
• without stirring. Stir with a clean dry wooden spoon until fudge
• begins to thicken; add cherries. Continue stirring until fudge
• becomes thick and begins to lose its gloss, about 8 minutes.
• Immediately spread over first layer.
• Score into squares while still warm. Using foil, lift fudge out of
• pan. Discard foil; cut fudge into 1-in. squares. Store in an
• airtight container. Yield: about 2-1/2 pounds.