2-1/4 cups sugar
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 tablespoon light corn syrup (Karo)
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chopped candied cherries [Buy Candied Cherries
1 cup chopped pecans, toasted (see Note, below)
- Butter an 9-inch square pan or dish.
- Combine the sugar, sour cream, milk, butter, corn syrup and salt in a large, heavy saucepan with steep sides.
- Cook over low heat, stirring constantly, until sugar dissolves.
- Cover and cook over medium heat 2 or 3 minutes to wash down sugar crystals from the sides of the pan.
- Uncover and cook, stirring occasionally, until mixture reaches soft ball stage (236°F on a candy thermometer, or use the cold water test (see Note below).
- Remove from heat and let mixture cool until it reaches 110°F or until pan is barely warm to the touch.
- Add the vanilla and almond extracts, and beat with a wooden spoon until mixture begins to thicken and lose its gloss.
- Quickly stir in the candied cherries and chopped pecans.
- Pour mixture into the buttered dish.
- Let cool completely before cutting into squares.
- Store in an airtight container.
Note: Lightly toasting the chopped pecans will make a big flavor difference
in this or most any other dish. Spread them out on a baking sheet and toast at 350°F for
4 or 5 minutes or until you begin to smell them.
The cold-water test for soft ball stage is this: Fill
a cup with very cold water. Spoon a small amount of the boiling candy mixture into the
cold water. If the syrup forms a soft ball in the water that flattens when
removed, it is at soft-ball stage. Quickly remove your candy from the heat, or you will
find yourself at hard-ball stage, and your fudge will be dry, crumbly and hard.
Kitchen tools you'll need for White Christmas Fudge:
, Candy Thermometers
, Jelly Roll Pan
, [Buy Candied Cherries
Ready in: 1 Hrs