I love fudge. This sour cream fudge recipe is very easy and absolutely delicious. The sour cream adds a slight tang to the sweetness of the fudge, and it has a nice creamy texture. I used to make it for my father-in-law, who absolutely loved it…until the day I told him it was sour cream based. I still make it frequently for my Mom and a couple of my aunts. I daren’t make it for myself, because I would eat half the pan in one go. I have a wicked sweet tooth.
Sour Cream Fudge
- 1/4 cup butter or margarine
- 1 cup brown sugar
- 3/4 cup sour cream
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans (optional)
Melt the butter and brown sugar over medium heat in a heavy-bottomed pot. Allow to boil for a minute or two, then quickly stir in the sour cream and the rest of the sugar (you may find a sturdy wire whisk useful). Lower heat to medium low, and cook for about 5 minutes, without stirring. At this point, line an 8 x 8 inch pan with tinfoil, and grease it or spray it with cooking spray. Check to see if fudge is hard ball stage, by using a candy thermometer (250-265 degreesF), or drip a half teaspoonful into a cup of cold water. If you can shape it into a ball that holds it shape, it’s ready. Remove from the heat, and let sit about 8-10 minutes. Add the vanilla (and nuts, if using), then beat it rapidly until it starts to thicken (it helps if you have muscles for this part). When it is getting hard to beat, spread it in the prepared pan. Allow to cool, and cut into squares.
