Sour Cream Fudge Recipe
This is a kick ass recipe for Sour Cream Fudge which will knockout anyone who eats it. Excuse my French please. I never fail to eat Dessert while dining out and this is the most common dish that I order. My friends tried this Sour Cream Fudge the other day and they simply adored it. Do I need to say more?
Ingredients
1 1/2 cups sugar
2/3 cup dairy sour cream
1/2 cup butter or margarine
8 ounces white confectioners' coating, finely chopped
1 teaspoon vanilla
3/4 cup broken walnuts, toasted
Directions
Butter an 8x8x2 inch baking pan; set aside.
Butter the sides of a heavy 2 quart saucepan.
In the saucepan combine the sugar, sour cream, and butter or margarine.
Cook over medium-high heat to boiling, stirring constantly with a wooden spoon.
Clip a candy thermometer to the side of the pan.
Reduce heat to medium.
Continue cooking to 238° (soft ball stage), stirring occasionally.
Mixture should boil at a moderate, steady rate over entire surface.
Remove from heat.
Stir in confectioners' coating and vanilla, stirring till coating is melted.
Add walnuts; stir till smooth and creamy and mixture starts to thicken (about 3 minutes).
Pour into the prepared pan.
Score candy while warm into 1 inch pieces.
Cool till firm.
Cut into pieces.
Store tightly covered.
Butter the sides of a heavy 2 quart saucepan.
In the saucepan combine the sugar, sour cream, and butter or margarine.
Cook over medium-high heat to boiling, stirring constantly with a wooden spoon.
Clip a candy thermometer to the side of the pan.
Reduce heat to medium.
Continue cooking to 238° (soft ball stage), stirring occasionally.
Mixture should boil at a moderate, steady rate over entire surface.
Remove from heat.
Stir in confectioners' coating and vanilla, stirring till coating is melted.
Add walnuts; stir till smooth and creamy and mixture starts to thicken (about 3 minutes).
Pour into the prepared pan.
Score candy while warm into 1 inch pieces.
Cool till firm.
Cut into pieces.
Store tightly covered.
