Prep time;10 minutes

cook time;30 minutes

Ingredients;

2 3/4 cups sugar

4 ounces unsweetened chocolate

2 tablespoons butter

1 cup half and half

1 tablespoon corn syrup

1 tablespoon vanilla extract

1 can whole cranberrys

In a heavy bottomed saucepan,combine sugar,chocolate,1 1/2 tablespoons butter,half and half,corn syrup.Stir with wooden spoon over medium heat until sugar is desolved and the chocolate is melted.Increase heat and bring to a boil.Reduce to medium-low heat and cover and boil for three minutes.Remove cover and attach a candy thermometer to the pot.Cook until thermometer reads 234 degrees f.Remove from heat and add the remaining butter.Do not stir .Let the mixture cool for ten minutes or until it drops to 130 degrees F.

Place a tooth pick into cranberry and dip into mixture,swirl cranberry until fully covered with chocolate and remove from mixture.

Repeat with the rest of cranberries.

Place on baking sheet covered with parchment paper away from each other.

Place the chocolate covered cranberries into refrigerator to cool.

Makes approximately 64 servings.