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2 c sugar
1/2 c sour cream
1/3 c light corn syrup
2 tbsp butter
1/4 tsp salt
2 tsp vanilla extract
1/4 c quartered candied cherries
1 c coarsely shopped walnuts


Combine sugar, sour cream, corn syrup, butter, and salt in heavy, 2-qt saucepan; briNg to a boil over low heat, stirring until sugar dissolves. Boil, without stirring, over medium heat to 236 degrees on candy thermometer or to soft-ball stage. Remove from heat; let stand for 15 minutes. Do not stir. Add vanilla; beat for 8-10 minutes or until mixture starts to lose gloss. Stir in cherries and walnuts; pour into 8-inch, square, greased pan quickly. Cool; cut into squares. Rum or brandy flavoring may be substituted for vanilla. Yield: 1 1/2 pounds