Instructions: Method:
Butter a 8" x 8" inch baking pan.

Combine the sour cream, sugar, corn syrup, and salt in a medium sauce pan and bring to a boil over medium heat. Continue to boil until 236 degrees F (soft ball stage). Remove from heat, add the butter but do not stir. Leave undisturbed until cool enough to touch (about 110 degrees F).

Stir until thick, fold in vanilla and rum extracts; add half the nuts and cherries. Spread into a buttered 8" x 8" pan. Decorate the surface of the fudge with remaining nuts and cherries. Cool. Cut into 1" squares.

NOTE: Rum Extract is sold next to the vanilla extract. Dont over do it, even a small amount goes a long way.

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