Prep 20 mins
Cook 15 mins
Some time ago there was a request for a sour cream fudge, a thing I'd never heard of at the time. More recently, stumbled on this and decided to post it for those seeking such a treat. Have not tried it so I can't speak for the results. Cooking time is my estimate based on other recipes, go with what shows on your candy thermometer for best results.
- 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.
I made this the first day I tagged it for Photo Tag Spring (Part 2) and it didn't set properly. Today I made it for a mother's day event. On my first try it was very pale in color, but on my second batch I let it cook until 242 degrees. It was a much darker color and set-up perfectly. The taste is very unusual, almost fruity because of the sour cream's tang. Though liked by everyone, one uncle seemed induced by this fudge. That made me happy enough!
I needed to use up some sour cream before it spoiled and, since I am a fudge junkie, made this. Delicious! The tang of the sour cream almost gives this a lemony flavor, which was interesting. I doubled the amount of butter to make it even richer. The photo shows a caramel colored fudge but mine remained white.
My family like this! My cousin and I had a little trouble in making it ... It seems more like a candy than a fudge to me and has a sort of caramel flavor. anywayz. (= also, thought i'd add that it might be a good idea to not let it cool before adding the walnuts and putting it in the buttered dish.