Chocolate Sour Cream Fudge

Directions

1. Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
2. Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
3. Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.

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Reviews (14)

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28

Debby

Dec. 21, 2008

"This fudge has the best flavor EVER! After reading others' reviews and seeing the complaint of a tough fudgy brick, I decided to cook it in a double boiler, rather than the saucepot. I find that when ..." See morecooking sugar, it is easier to do so in a double boiler, as it doesn't overcook and get tough. It turned out gorgeous, perfect, and tasty!"

15

Tara7373

Dec. 6, 2007

"Very good recipe. I used pepperment extract and then topped the fudge with crushed candy canes for some christmas fudge. I also used cocoa powder and some extra butter as I was out of choc squares. It..." See more still turned out smooth and creamy."

14

JEANNELYNN

Jan. 23, 2006

"I made this fudge over the holidays & it was a big hit! It had a nice creamy consistancy. I also could not find a vanilla fudge recipe to try, so I made this one. I omitted the chocolate & added vanil..." See morela. I liked the flavor the sour cream added."