White Fudge

• 2 1/4 c. sugar
• 1/2 c. sour cream
• 1/4 c. milk
• 1 c. nuts, chopped
• 2 Tbsp. butter or oleo
• 1 Tbsp. white corn syrup
• 1/4 tsp. salt
• 2 tsp. vanilla
• 1/3 c. quartered candied cherries

1. Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy 2-quart saucepan.
2. Stir over moderate heat until sugar is dissolved and mixture reaches a boil.
3. Boil over medium heat 9 to 10 minutes to 238u0b0 or soft ball stage.
4. Remove from heat and allow to stand until lukewarm, 110u0b0, about 1 hour.
5. Add vanilla and beat until mixture just begins to lose its gloss and hold its shape.
6. (Requires very little beating).
7. Quickly stir in nuts and cherries and turn into oiled pan.
8. Let stand until firm before cutting.
9. Makes 1 1/2 pounds.
10. Size and shape of pan determines the thickness.

sugar, sour cream, milk, nuts, butter, white corn syrup, salt, vanilla, candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816777 (may not work)