Diamond White Fudge

2 cups granulated sugar
1/2 cup dairy sour cream
1/3 cup white corn syrup
2 tablespoons butter
1/4 teaspoon salt
2 teaspoons vanilla, rum or brandy flavoring
1/4 cup quartered candied cherries
1 cup coarsely chopped Diamond Walnuts

Combine first five ingredients in saucepan; bring to a boil slowly, stirring until sugar dissolves. Boil, without stirring, over medium heat, to 236 degrees F on candy thermometer, or until a little mixture dropped in cold water forms a soft ball. Remove from heat and let stand 15 minutes; do not stir.

Add flavoring; beat until mixture starts to lose its gloss (about 8 minutes). Stir in the candied cherries and walnuts, and quickly pour into a greased shallow pan. Cool completely and cut into squares.

Makes about 1 1/2 pounds.