Aunt Olive's Christmas Fudge (Page 85)

2 1/2 c. sugar                               
1/2 c. sour cream                           
1/4 c. whole milk                           
1 T. corn syrup                                
1/4 tsp. salt

1 tsp. vanilla
2 T. unsalted butter
1 c. walnuts (or pecans)       
1/3 c. green candied cherries, chopped
1/3 c. red candied cherries, chopped

 Note: You use the cherries that you see out around the holidays, usually near the
produce area. I thought they would have a fancy name, but the container simply says
"red cherries", NOT maraschino cherry! Some people call these "candied cherries".

Line a 8 x 8 pan with quick release foil, leaving some overhang on the sides, for removal. Mix the first 5 ingredients and stir over medium heat until it boils. Stir no more. Cook until soft ball stage. Remove from heat and add vanilla, butter, nuts, and both cherries. Beat until no longer "glossy". Pour into pans. The fudge will whiten slightly as it cools.

This makes an adorable "Christmas" fudge.

Here it is after it has cooled. It is less translucent: