1 cup sugar
1/2 cup water plus 2 tablespoons
1 1/4 cups fresh cranberries
1 1/4 cups chopped best-quality white chocolate
To determine hard-ball stage without a candy thermometer, remove the pot from the heat and dip the bottom of the pot in water to stop the mixture from cooking further. Carefully spoon a drop of the hot syrup mixture into ice-cold water. It should mold easily into a ball in the water and should retain its shape when removed from the water. The ball should be sticky and fairly resistant to pressure outside the water but not crunchy.