White Fudge Courtesy: Diamond Walnuts 2-1/4 cups sugar 1/2 cup dairy sour cream 1/4 cup milk 2 Tbs. butter 1 Tbs. light corn syrup 1/4 tsp. salt 2 tsp. vanilla 1 cup coarsely chopped walnuts 1/3 cup quartered candied cherries Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 to 10 minutes to 238F. *(soft ball stage). Remove from heat and allow to stand until lukewarm (110F), about 1 hour. Add vanilla, and beat until mixture just begins to lose its gloss and hold its shape. (Requires very little beating.) Quickly stir in walnuts and cherries, and turn into oiled pan.* Let stand until firm before cutting. Makes 1-1/2 lbs. *cook to 240F. if weather is damp. ** Size and shape of pan determines thickness.
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