Old family recipe good with vanilla or chocolate flavoring. 1/2 c. sour cream 1/3 c. light corn syrup 2 tbsp. butter 1 tsp. vanilla 1/2 c. walnuts, coarsely chopped

Butter an 8x3x2 inch baking pan.

In a heavy 3-quart saucepan, cook over moderate heat, stirring constantly, the sugar, sour cream, corn syrup and butter until mixture boils. Cover and cook 1 minute.

Remove cover. Without stirring, continue cooking until the temperature on a candy thermometer reaches 236 degrees or a small amount of mixture when dropped into a large bowl of very cold water forms a soft ball that flattens on removal from the water. Off heat, add vanilla; do not stir. Cool on a wire rack until temperature reaches 176 degrees, about 15–20 minutes.

With a wooden spoon beat until mixture just begins to thicken slightly and turns creamy, about 3 minutes. Stir in walnuts. Turn into prepared pan, spreading quickly and evenly. Cool. Cut into squares. Makes about 1 1/2 pounds.


Follow recipe for Sour Cream Fudge. Add 2 (1 oz.) squares unsweetened chocolate with the vanilla. Do not stir, cool and continue as recipe directs. Enjoy.

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