White Fudge

Directions

1. 1
   Combine sugar sour cream milk butter corn syrup and salt in heavy 2 quart sauce pan
2. 2
   Stir over moderate heat until mixture comes to a boil, 236°F
3. 3
   Boil over moderate heat for 9 minutes to soft ball stage 237°F.
4. 4
   Remove from heat and allow to cool to lukewarm 110°F about 1 hour
5. 5
   aAdd vanilla beat until mixture loses its gloss and hold its shapes
6. 6
   Requires very little beating
7. 7
   Quickly stir in walnuts and cherries
8. 8
   Turn into buttered pan let stand until firm before cutting
9. 9
   Cook to 240°F if weather is damp.
10. 10
    If fudge doesn't set, it was poured to soon or not cooked enough
11. 11
    Add 1/4 cup milk
12. 12
    Stir
13. 13
    Recook to softball stage.
14. 14
    Cool to lukewarm
15. 15
    Beat.