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

Combine sugar, sour cream, milk, butter, corn syrup and salt in 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 328 degrees (soft ball stage). Remove from heat and allow to stand until lukewarm (110 degrees) about 1 hour. Add vanilla and beat until mixture just begins to loose its gloss and holds its shape. (Requires very little beating). Quickly stir in walnuts and cherries and turn into oiled pan. Let stand until firm before cutting. Makes 1 1/2 lbs.

Cook to 240 degrees if weather is damp.

Size and shape of pan determines thickness of pieces.