Sour cream makes this butterscotch-flavoredfudge extra rich and creamy. Be sure to let the fudge cool completelybefore cutting it into squares so it will cut cleanly and evenly.
Recipe: Butterscotch Fudge
1 cup granulated sugar1 cup brown sugar, firmly packed3/4 cup sour cream1/2 cup butter1 teaspoon vanilla extract1 cup chopped pecans or walnuts,toasted
Combine sugar, brown sugar, sour creamand butter in a large heavy saucepan. Cook over medium heat,stirring constantly, until sugars dissolve and mixture comesto a boil. cover and cook 2 to 3 minutes to wash down sugar crystalsfrom sides of pan. Uncover and cook until mixture reaches thesoftball stage or candy thermometer registers 240°F (115°C),sitting occasionally. Remove from heat, and let cool 30 minutes.
Add vanilla, and beat with a wooden spoonuntil mixture thickens and begins to lose its gloss. Stir inpecans. Pour into a buttered 8-inch square pan. Cool completely.Cut into squares.
Makes about 1 1/4 pounds.
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