Sour Cream Fudge

I found this in a 1970 Kentucky community cookbook that my Mom had. I haven't made it yet but I think it sounds heavenly.

• Ready In: 30 mins
• Serves: 36
• Yields: 1 8x8 pan

Ingredients

• 2  cups sugar
• 1  cup sour cream
• 1  teaspoon corn syrup
• 2  teaspoons butter
• 1⁄2 teaspoon salt
• 1⁄2 cup  chopped pecans

Directions

1. Mix first 5 ingredients in large saucepan.
2. Cook on med-hi to soft ball, (238 degrees).
3. Cool to 110 degrees.
4. Beat for 2 minutes.
5. Add pecans.
6. Spread in buttered 8in square pan.