Aren't these cute? It did take me two tries to get it right though as the directions are a little simplistic and this is a rather finicky recipe. The trick is to cook the cranberries without them bursting (they will burst even with the skins pierced if you aren't careful). I had better luck cooking the syrup just a little longer, more like to 235F. It's closer to gelling then and you won't need to simmer it quite as high with the cranberries in it. Remove the cooked berries from the syrup with a slotted spoon, letting as much of the syrup drain off as possible. Drop them onto the wax paper and carefully separate them so they won't stick together while they dry. I let them dry for about an hour then rolled in the sugar. The first batch turned out like a real mess but the second batch (using the longer cooked syrup) turned out perfectly (see photo).