Sour Cream Fudge

• 2 cups sugar
• 1 cup sour cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/2 cup chopped candied cherries
• 1/2 cup chopped pecans or walnuts

Butter the sides of a heavy 2-quart saucepan. Add sugar, sour cream, corn syrup and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium; cook until mixture boils. Continue cooking, stirring occasionally, to about 238° on candy thermometer, or soft ball* stage. Remove from heat.

Add butter and vanilla; cool to lukewarm or about 110°, then beat vigorously until fudge is creamy and no longer glossy. Stir in cherries and walnuts. Pour fudge mixture into a buttered 8-inch square pan. Let harden then cut into squares. Makes about 3 dozen pieces.

*To Test for Soft Ball Stage
A small amount of candy syrup dropped into chilled water forms a ball, but flattens a bit when picked up with fingers (234° to 240°).