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!

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
15 mins
total:
40 mins
Servings:
64
Yield:
1 1/2 pounds
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

47 calories; protein 0.3g; carbohydrates 8g; fat 1.8g; cholesterol 1.7mg; sodium 4.8mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2008
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 cooking 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! Read More
(30)

Most helpful critical review

Rating: 1 stars
01/09/2006
I followed the recipe word for word and even used a candy thermometer. It came out so hard that it couldn't be cut or broken into pieces couldn't even bit it. I wouldn't try the recipe again. Read More
(13)
18 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/21/2008
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 cooking 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! Read More
(30)
Rating: 5 stars
12/06/2007
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 still turned out smooth and creamy. Read More
(18)
Rating: 5 stars
01/23/2006
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 vanilla. I liked the flavor the sour cream added. Read More
(15)
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Rating: 1 stars
01/09/2006
I followed the recipe word for word and even used a candy thermometer. It came out so hard that it couldn't be cut or broken into pieces couldn't even bit it. I wouldn't try the recipe again. Read More
(13)
Rating: 4 stars
06/20/2012
I wanted to try a recipe with sour cream to see how it would cook and come out. I used white chocolate chips and a rootbeer flavoring. I added more butter and left out the nuts. The fudge was DELICIOUS! I have used cream and evaporated milk before but this gives a tang and a wonderful texture. Try it... you'll be amazed. Great! Read More
(7)
Rating: 5 stars
12/07/2010
OH. MY. GOSH. This turned out soooooo creamy and wonderful almost caramel-ish. I didn't have unsweetened chocolate squares so I used about 8 ounces of Hershey's milk chocolate chips. (I didn't actually measure.) Along with the nuts at the end I added a 1/2 cup of raisins as well. SOOOOOOOO good! I cooked this on top of a double boiler but I couldn't get it to reach 240 so I put the double boiler right over the burner and in no time the thermometer was up to the right temperature. I WILL make this again. I'm already thinking about all the variations I can make! Read More
(7)
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Rating: 5 stars
12/21/2010
I was afraid that this wouldn't turn out due to it's unconventional cooking method. It turned out beautifully. The next batch I'm going to add coconut! Read More
(6)
Rating: 1 stars
12/08/2008
I followed the directions EXACTLY and it turned to a rock hard clump in my pan! Don't make this the chunks we got out weren't even good! I will stick to my recipe with fluff. Zero stars. Read More
(6)
Rating: 5 stars
12/22/2010
Yummy! I love making fudge and this came out great! Read More
(4)
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