Sour Cream Fudge
"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."
photo by gailanng
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
24
ingredients
- 2 cups sugar
- 1 tablespoon butter
- 2 tablespoons white corn syrup
- 1 cup sour cream
- 1⁄2 cup walnuts, toasted and chopped
- 1 teaspoon vanilla
- 1 pinch salt
directions
- 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.
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Reviews
-
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! -
Turned out great!
-
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. -
This was much better than I thought it might be. I mean, fudge is supposed to have chocolate in it, right? Well, this has a great taste even without the chocolate. It makes up in no time. While it will never replace chocolate fudge, this is a keeper and will be a nice change at the holidays. I had no problem with graininess. Would definitely recommend you try it.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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