Chocolate Sour Cream Fudge14 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 40 min
“This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!” - by DMCVAY
Original recipe yields 1 1/2 pounds
- 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.
- 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.
- 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.
Amount Per Serving (64 total)
- 47 cal
- 1.8 g
- 8 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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!"
"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."
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