Sour Cream Fudge recipe

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Ingredients

2 cups white sugar
1 cup sour cream
2 tablespoons light corn syrup
½ teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
½ cup chopped candied cherries
½ cup chopped walnuts

Nutrition Info

247.9 calories
carbohydrate: 41.9 g
cholesterol: 13.5 mg
fat: 9.2 g
fiber: 0.3 g
protein: 1.4 g
saturatedFat: 4 g
servingSize: -
sodium: 127.3 mg
sugar: 37.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Butter an 8-inch square pan.

  2. Butter the sides of a heavy, 2-quart saucepan, add sugar, sour cream, corn syrup, and salt. Cook, stirring constantly, over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and cook until mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 239 degrees F (115 degrees C) or until a small amount of sugar mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat.

  3. Stir butter and vanilla extract into sugar mixture and cool to lukewarm, about 110 degrees F (43 degrees C). Beat mixture vigorously until fudge is creamy and no longer glossy. Fold cherries and walnuts into fudge, pour into the prepared 8-inch pan. Allow to cool until hardened, at least 1 hour.

Recipe Yield

1 8x8-inch pan

Recipe Note

Sour cream fudge is tangy and sweet, with a smooth texture enlivened by walnuts. This is an old family-favorite tradition that I remember my Uncle Carl making for the family at Christmas-time.

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