Candy Recipes - Fudge, Penuche and Divinity

Country Fair Cream Candy

2 cups granulated sugar
3/4 cup sour cream
1/2 teaspoon vanilla extract or
    1/4 teaspoon almond extract (or both)
1/2 cup broken nut meats
10 candied cherries, sliced

In a 2-quart saucepan combine sugar and cream, stirring well. Place on heat, then continue stirring to dissolve sugar. Cover pan; bring mixture to a boil; cook 1 minute or until steam inside pan has melted all sugar crystals down from the sides.

Remove cover; continue cooking without stirring over gentle heat to a soft-ball stage (235 degrees F), about 12 minutes. Let cool without stirring or moving until lukewarm (110 degrees F).

Add flavoring, nutmeats and cherries. Stir-beat with heavy spoon until candy becomes creamy and loses its gloss, about 8 minutes. Pour into a lightly greased, 8-inch square pan. Cut while still warm.

Makes about 1 pound.