White Fudge - cooking recipe

Ingredients

2 1/4 C. sugar
1/2 C. sour cream
1/4 C. milk
1 Tbsp. white Karo syrup
1/4 tsp. salt
2 Tbsp. vanilla
1 C. chopped nuts
1/4 C. candied cherries

Preparation

Combine all but nuts and vanilla. Boil to 238 degrees on candy thermometer. Remove and beat when temperature is 110 degrees and until shine is gone. Add nuts and vanilla. Pour onto buttered dish.