Cranberry-Walnut White Fudge for a Crowd

Directions

• Line an 8-in. square pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, combine the sugar, sour cream, corn syrup and salt. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook, without stirring until a candy thermometer reads 240° (soft-ball stage).
• Remove from the heat and let stand for 15 minutes, without stirring. Add vanilla. With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in walnuts and cranberries. Pour into prepared pan; refrigerate until firm.
• Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.