Cherry Walnut Fudge

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“This, my favourite fudge recipe,is from an old Good Housekeeping Christmas Cook Book dated 1959. It's a little time consuming to make but well worth the effort; and the addition of dates really does make this fudge special. Prep time includes resting period before being spread into pan.”
1hr 15mins
1 3/4 pounds

Ingredients Nutrition


  1. Grease 8"x8" pan.
  2. In 2 quart saucepan, combine sugar, cream of tartar, salt and cream, stirring well.
  3. Cover pan; bring to a boil.
  4. Boil 1 minute, or until all sugar crystals on sides of pan have melted.
  5. Remove cover (If using a candy thermometer, set in place).
  6. Continue cooking, without stirring, over gentle heat (I use medium-low) to 238 degrees, or until a little mixture in cold water forms a soft ball.
  7. Remove from heat; drop in butter;do not stir.
  8. Cool, without stirring, to 110 degrees, or until outside of pan feels lukewarm to the touch.
  9. Add vanilla.
  10. With heavy spoon, beat mixture until it loses its gloss and a small amount dropped from spoon holds it's shape.
  11. Quickly add nuts and fruits and pour into pan.
  12. Spread quickly and evenly.
  13. Cool and cut into squares.

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