2 1/4 c. sugar
1/2 c. sour cream
1/4 c. milk
1 tbsp. white Karo syrup
1/4 tsp. salt
2 tbsp. vanilla
1 c. chopped nuts
1/4 c. candied cherries

Combine all but nuts and vanilla. Boil to 238°F on candy thermometer. Remove and beat when temperature is 110°F and until shine is gone. Add nuts and vanilla. Pour onto buttered dish.