Title: Cherry-Walnut Fudge
Categories: Candy
Yield: 60 Servings
| 2 1/4 | c | Sugar |
| 1/2 | c | Sour cream |
| 1/4 | c | Milk |
| 2 | tb | Butter |
| 1 | tb | Corn syrup, light |
| 1/4 | ts | Salt |
| 2 | ts | Extract, vanilla |
| 1 | c | Walnuts; coarsely chopped |
| 1/2 | c | Candied cherries; quartered |
Line 7"x11" baking pan with aluminum foil, extending foil over ends of pan.
Grease foil and set pan aside. Butter sides of heavy large saucepan.
Combine sugar, sour cream, milk, butter, corn syrup, and salt. Stirring
constantly, cook over medium-low heat until sugar dissolves. Using pastry
brush dipped in hop water, wash down any sugar crystals on sides of pan.
Attach candy thermometer to pan, making sure thermometer does not touch
bottom of pan. Increase heat to medium and rbing to boil. Cook, without
stirring, until syrup reaches soft-ball stage (approximately 234-240 F).
Test about 1/2 teaspoon syrup in ice water. Syrup will easily form a ball
in ice water but will flatten when held in your hand. Place pan in 2" cold
water in sink. Add vanilla; do not stir. Cool to approximately 110 F.
Using medium speed of electric mixer, beat fudge until thickened and no
longer glossy. Stir in walnuts and cherries. Spread mixture into prepared
pan. Cool completely. Use ends of foil to life fudge from pan. Cut into
1" squares. Store in airtight container in cool place.