White Fudge - cooking recipe

Ingredients

2 c. sugar
1/2 c. sour cream
1/3 c. light corn syrup
2 Tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1/4 c. quartered candied cherries (optional)
1 c. coarsely chopped walnuts or pecans

Preparation

Combine sugar, sour cream, corn syrup, butter and salt in a heavy 2-quart saucepan.
Bring to a boil over low heat, stirring until sugar dissolves.
Boil, without stirring, over medium heat to 236\u00b0 on candy thermometer or to a soft ball stage.
Remove from heat; let stand for 15 minutes. Do not stir.
Add vanilla and beat for eight to 10 minutes or until mixture begins to lose gloss. Stir in cherries if desired and nuts.
Quickly pour into a greased 8-inch square pan.
Cool and cut into squares. Rum or brandy flavor can be substituted for vanilla.
Yield:
1 1/2 pounds.