White Fudge

Directions

1. 1
   Combine sugar, sour cream, corn syrup, butter and salt in a heavy 2-quart saucepan.
2. 2
   Bring to a boil over low heat, stirring until sugar dissolves.
3. 3
   Boil, without stirring, over medium heat to 236° on candy thermometer or to a soft ball stage.
4. 4
   Remove from heat; let stand for 15 minutes. Do not stir.
5. 5
   Add vanilla and beat for eight to 10 minutes or until mixture begins to lose gloss. Stir in cherries if desired and nuts.
6. 6
   Quickly pour into a greased 8-inch square pan.
7. 7
   Cool and cut into squares. Rum or brandy flavor can be substituted for vanilla.
8. 8
   Yield:
9. 9
   1 1/2 pounds.