2 1/4 c. granulated sugar
1/2 c. dairy sour cream
1/4 c. milk
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1 tbsp. light corn syrup
1 c. coarsely chopped nuts
1/3 c. quartered candied cherries

Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy 2 quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 to 10 minutes to 238 degrees (soft ball stage).

Remove from heat and allow to stand until lukewarm (110 F.) about 1 hour. Add vanilla and beat until mixture just begins to lose its gloss and hold its shape. Requires very little beating. Quickly stir in nuts and cherries and pour into buttered pan. Let stand until firm before cutting. (Cook to 240 degrees if weather is damp.)