White Fudge

• 2 1/4 c. granulated sugar
• 1/2 c. sour cream
• 1/4 c. evaporated milk
• 2 Tbsp. butter
• 1 Tbsp. corn syrup, light
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 c. pecans, chopped
• 1/2 c. candied cherries, quartered

1. Lightly butter an 8 inch square dish and set aside.
2. In a heavy sauce pan combine sugar, sour cream, milk, butter, corn syrup and salt.
3. Stir over medium heat until sugar is dissolved and the mixture reaches a boil.
4. Boil 9 to 10 minutes until 238u0b0 on a candy thermometer, or soft ball stage.
5. Remove from heat and let stand until cooled and 110u0b0.
6. Add vanilla and beat until mixture begins to lose its gloss.
7. Quickly stir in pecans and cherries.
8. Pour into buttered dish and let stand until firm. Makes 1 1/2 lbs.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=77695 (may not work)