2 1/2 c. granulated sugar
1/2 c. sour cream
1/4 c. heavy cream
2 tbsp. butter
1 tbsp. light corn syrup
Pinch of salt
2 tsp. vanilla
1 c. cashews, coarsely chopped

Combine the sugar, sour cream, butter, syrup, and salt in a heavy 2 quart saucepan. Stir over low heat until sugar is dissolved and mixture reaches a boil. Boil gently about 10 to 15 minutes. Fudge is done when a few drops are dropped into a cup of cold water and a small firm ball forms. Cool to room temperature and add vanilla. Beat until it begins to hold its shape and lose its gloss. Add the nuts and pour into well buttered pan. Allow to set until very firm and cut into squares.

Makes 1 1/2 pounds.