Sour Cream Walnut Fudge Recipes

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:

• Combine sugar, sour cream, milk, corn syrup, and salt in a heavy saucepan and bring to a boil, stirring constantly.
• Then cover and cook 3 minutes without stirring.
• Remove cover and continue to cook without stirring until mixture reads 234 degrees F on candy thermometer.
• Pour into large mixing bowl.
• Let cool.
• Beat in butter and vanilla.
• Continue beating until fudge loses glossy appearance.
• Pour into 8x8-inch square buttered pan.
• Cool, and cut into squares.

SOUR CREAM FUDGE

Steps:

• 1. Put chopped walnuts on a cookie sheet and bake at 350 degrees, until walnuts are lightly toasted,DO NOT BURN!Cool completely.
• 2. Butter a 8x8x2 inch baking pan; set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan, combine the sugar,sour cream and butter. Cook on medium-high to boiling, stirring constantly with a wooden spoon. Clip candy thermometer to side of pan. Reduce heat to medium. Continue approx. 7 minutes, cooking to 238 degrees(soft ball stage), stirring occasionally. Mixture should boil at moderate, steady rate over entire surface.Remove from heat. Stir in chopped almond bark and vanilla until melted; add toasted walnuts.(Butter may seperate from cooked mixture, but beating reblends). Stir until smooth and creamy and mixture starts to thicken, about 3 minutes. Pour into prepared pan. Score candy while warm into 1" squares. Cool until firm. Cut into squares. Store in tightly covered container. Makes 2 pounds (64 pieces).

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.