2 1/4 c. granulated sugar
1/2 c. sour cream
1/4 c. evaporated milk
2 tbsp. butter
1 tbsp. corn syrup, light
1/4 tsp. salt
1 tsp. vanilla
1 c. pecans, chopped
1/2 c. candied cherries, quartered

Lightly butter an 8 inch square dish and set aside. In a heavy sauce pan combine sugar, sour cream, milk, butter, corn syrup and salt. Stir over medium heat until sugar is dissolved and the mixture reaches a boil. Boil 9 to 10 minutes until 238°F on a candy thermometer, or soft ball stage. Remove from heat and let stand until cooled and 110°F. Add vanilla and beat until mixture begins to lose its gloss. Quickly stir in pecans and cherries. Pour into buttered dish and let stand until firm.

Makes 1 1/2 lbs.