An old-fashioned cooked sour cream vanillafudge with nuts.
Recipe: Sour Cream Fudge
3/4 cup sour cream 1/4 cup milk 2 tablespoons light corn syrup 2 tablespoons butter 2 cups granulated sugar 1 teaspoon vanilla extract 1/2 cup chopped nuts (optional)
Line a 8-inch square pan with lightlybuttered waxed paper or aluminum foil. Set aside.
In a large, heavy saucepan combine sourcream, milk, syrup, butter and sugar and cook over medium lowheat. Stir until the sugar dissolves, cover with a lid brieflyto get any sugar crystals off the sides of the pan. Bring toa boil, stirring constantly, and cook to the soft ball stage(238°F / 115°C) or until a small amount dropped intocold water forms a soft ball that flattens when removed fromthe water. Remove from heat.
Let cool to room temperature, withoutstirring.
Add vanilla and beat with a heavy woodenspoon until it starts to thicken; add the walnuts and continueto beat until candy loses some of its gloss.
Spread evenly in the prepared pan. Whenfirm, invert pan; peel off waxed paper and cut into small pieces.Store in an airtight container at room temperature.
Makes about 1 1/4 pounds candy.
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