Sour Cream Fudge
- 1 cups sugar
- 1 cup brown sugar
- 1 cup sour cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup chopped candied cherries, red and/or green
- 1/2 cup chopped walnuts
Butter the sides of a heavy medium (2-quart) saucepan. Add sugar, sour cream, corn syrup and salt in saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium and cook until mixture boils. Continue cooking, stirring occasionally, to about 239° on candy thermometer, or soft ball* stage. Remove from heat.
Add butter and vanilla; cool to lukewarm or about 110°, then beat vigorously until fudge is creamy and no longer glossy. Stir in cherries and walnuts. Pour fudge mixture into a buttered 8-inch square pan. Let harden then cut into squares. Makes about 3 dozen pieces.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).