Sour Cream Fudge Recipes

SOUR CREAM FUDGE

Steps:

• Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
• Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.

CHOCOLATE SOUR CREAM FUDGE

Steps:

• Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
• Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.

SOUR CREAM FUDGE

Steps:

• 1. Prepare a 4x8 loaf pan by lining with foil, butter the bottom of pan and up the sides 2". Set aside.
• 2. In a 2 quart saucepan, mix sugar, salt and sour cream. Cook over medium heat to softball stage, 235 degrees, stirring constantly. It may spit and sputter, be careful.
• 3. Remove from heat, add butter and beat until fudge starts thicken and loose it's gloss. Quickly stir in nuts, if desired and pour into prepared 4x8 loaf pan. Allow to completely cool then cut into 1" squares and enjoy!!! Store in refrigerator in an air tight container. Freezes well.
• 4. *nuts- my favorite is pistachios, then pecans, my dads favorite is walnuts and my grandma's favorite is black walnuts...so the choice is yours! *I've added dried cherries to this before, add with the nuts. *Also, I've used light sour cream and it's turned out just fine. *Also, when time to beat, I use a hand held electric mixer, my mom has always beat by hand, so either method works just fine, though if using a mixer, it cools much faster, so watch it closely as you want to pour it as soon as it starts to loose it's gloss. If you wait to long it will harden and you won't be able to pour it, let alone spread it in the pan. :)

WHITE CHOCOLATE SOUR CREAM FUDGE

Steps:

• In 2 quart saucepan, mix sugar, sour cream, salt and corn syrup. Bring to a boil and boil until soft ball stage.
• Remove from heat and add remaining ingredients, stirring until the marshmallows are melted and blended.
• Pour into 9" square pan and cool till set.

SOUR CREAM PEANUT FUDGE

Steps:

• In a large saucepan, combine the first five ingredients; bring to a boil. Cover and simmer for 5 minutes. , Uncover; cook over medium-high heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. , Add peanuts and peanut butter. With a wooden spoon, beat until thick and creamy, about 10 minutes. Transfer to a buttered 13-in. x 9-in. pan. Cool; cut into squares. Store in the refrigerator.

SOUR CREAM FUDGE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour two 9" round cake pans.
• In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla. It will make a gorgeous shiny fudge.
• In a large bowl beat the butter until smooth and shiny. Add the sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition.
• In another bowl whisk together the flour, baking soda and salt. Add it to the butter in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go.
• Divide the batter between the two prepared cake pans and bake for 25 - 30 mins. A pick inserted into the center will come out clean.
• Let the cakes cool before turning them out on a wire rack to cool completely.
• To make the chocolate buttercream, beat the butter until smooth. Whisk together the powdered sugar and cocoa powder. Add it a cup at a time to the butter, mixing well in between each addition. When the mixture is too dry to add any more of the powdered sugar, add the vanilla and milk, and sprinkle in the salt. Add the remaining powdered sugar/cocoa and beat the frosting on high until fluffy and smooth. If it seems too thick you can add just a little more milk.
• Stack and frost the cooled cakes, slice and serve.

SOUR CREAM FUDGE

Steps:

• Mix sugar, corn syrup, butter, salt and sour cream together. Cook over medium heat until reaches the soft ball stage, 235 degrees.
• Cool to room temperature in the cooking pot.
• Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
• Cut into 24 squares. Keep in covered container chilled.

SOUR CREAM FUDGE

Steps:

• Butter an 8-inch square pan.
• 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.
• 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.