Cherry Walnut Fudge - cooking recipe

Ingredients

3 cups sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup light cream
1 tablespoon butter
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts
1/4 cup finely cut up pitted dates
1/4 cup finely cut up candied cherry

Preparation

Grease 8\"x8\" pan.
In 2 quart saucepan, combine sugar, cream of tartar, salt and cream, stirring well.
Cover pan; bring to a boil.
Boil 1 minute, or until all sugar crystals on sides of pan have melted.
Remove cover (If using a candy thermometer, set in place).
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.
Remove from heat; drop in butter;do not stir.
Cool, without stirring, to 110 degrees, or until outside of pan feels lukewarm to the touch.
Add vanilla.
With heavy spoon, beat mixture until it loses its gloss and a small amount dropped from spoon holds it's shape.
Quickly add nuts and fruits and pour into pan.
Spread quickly and evenly.
Cool and cut into squares.