A bite of this colourful, ultra-sweet and creamy fudge is just the thing to put you into a festive holiday mood. A few pieces in gift tins adds colour and cheer.
550 ml (2 1/4 cups) granulated sugar
125 ml (1/2 cup) sour cream
50 ml (1/4 cup) milk
30 ml (2 tbsp) butter or margarine
15 ml (1 tbsp) light (white) corn syrup
1 ml (1/4 tsp) salt
10 ml (2 tsp) vanilla extract
250 ml (1 cup) walnuts, in large pieces (optional)
75 ml (1/3 cup) chopped candied cherries
Butter a 20-cm (8-inch) square pan or line with buttered parchment paper, leaving a generous overhang.
In a heavy saucepan over medium-low to medium heat, bring sugar, sour cream, milk, butter, corn syrup and salt to a boil, stirring until sugar dissolves and mixture begins to boil. Cook, stirring constantly to prevent scorching, to soft ball stage (112 to 116 C/234 to 240 F, with 114 C/238 F recommended).
Remove from heat. Let cool to lukewarm (43 C/110 F), about 1 hour.
Add vanilla. Beat by hand just until candy begins to lose its gloss and hold its shape. Quickly stir in walnuts, if using, and cherries. Immediately turn into prepared pan. (The candy can set very rapidly once it begins to cool so it is important to work quickly. It may be necessary to pat or press candy into pan using the back of a large spoon.)
Let cool and cut into squares. Store in an airtight container.
Makes about 750 g (1 1/2 lb).