“I've had this recipe over 50 years, and it is still my favorite. It isn't too sweet, and best of all, no cooking! Keeps well when wrapped and placed in refrigerator. I make this for Christmas giving.” - by Donna Sue
Ingredients
Adjust Servings
Original recipe yields 1 8x8-inch pan of fudge
Directions
- Line an 8x8-inch baking pan with aluminum foil.
- Melt chocolate chips in a large, heavy pan over low heat, stirring constantly to avoid scorching, until melted and smooth, about 10 minutes. Stir sour cream, confectioners' sugar, and salt into the chocolate. Mix the vanilla wafer crumbs into the chocolate mixture and stir in broken walnut pieces. Spread fudge into the prepared pan, refrigerate until firm, and cut into squares.
Nutrition
Amount Per Serving (36 total)
- Calories
- 119 cal
- 6%
- Fat
- 6.5 g
- 10%
- Carbs
- 15.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"One of the most.......interesting fudge recipes I've ever tried. I used pecans instead of walnuts only because we do not like walnuts. I seriously had my doubts but it turned out very well. I don't kn..." See moreow that we loved it, but it was a new fudge recipe that was fun to make and we had a good time trying it out. We all agreed that next time, we'd try this again with different cookie crumbs. Maybe Oreos."
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