White Fudge

Name: White Fudge
Ingredients: 2-1/4 cups (525 ml) granulated sugar; 1/2 cup (125 ml) dairy sour cream; 1/4 cup (60 ml) milk; 2 tbsp (30 ml). butter; 1/4 tsp (1 ml). salt; 2 tsp (10 ml). vanilla; 1 tbsp (15 ml). light corn syrup; 1 cup (225 ml) coarsely chopped nuts; 1/3 cup (80 ml) quartered candied cherries

9 ingredients

9 steps

Ingredients

2-1/4 cups (525 ml) granulated sugar
1/2 cup (125 ml) dairy sour cream
1/4 cup (60 ml) milk
2 tbsp (30 ml). butter
1/4 tsp (1 ml). salt
2 tsp (10 ml). vanilla
1 tbsp (15 ml). light corn syrup
1 cup (225 ml) coarsely chopped nuts
1/3 cup (80 ml) quartered candied cherries

Directions

1

Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy 2 quarts (1900 ml) saucepan.
2

Stir over moderate heat until sugar is dissolved and mixture reaches a boil.
3

Boil over moderate heat 9 to 10 minutes to 238 degrees (125 C.) (soft ball stage).
4

(Cook to 240 degrees (125 C.) if weather is damp.)
5

Remove from heat and allow to stand until lukewarm or 110 degrees (45 C.) for about 1 hour.
6

Add vanilla and beat until mixture just begins to lose its gloss and hold its shape.
7

Requires very little beating.
8

Quickly stir in nuts and cherries and pour into buttered pan.
9

Let stand until firm before cutting.