2 c. sugar
1/2 c. cream
1/2 tsp. salt
1 tsp. vanilla
1/2 c. milk
1 tbsp. light corn syrup
1 tbsp. butter
1/2 c. chopped cranberries

Butter sides of heavy saucepan. Combine sugar, milk, cream, syrup and salt. Stir over medium heat until boiling; cook to soft ball stage. Remove from heat and cool to lukewarm. Add butter and vanilla. Beat until mixture is stiff, about 5 minutes. Quickly stir in the cranberries. Spread into a buttered 9 x 5 x 3 inch pan. Cut into pieces when cool. Makes about 2 1/2 dozen pieces.