Sour Cream Walnut Fudge Recipe

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This white fudge is my all-time favorite. I first tried it on my birthday and had to request the recipe. To speed up the 8-minute beating time, I recruit "kitchen helpers" who take turns stirring the mixture - with the promise that they'll get some of the treats!
TOTAL TIME: Prep: 30 min. + chilling
MAKES:64 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 64 servings


  • 1 teaspoon plus 2 tablespoons butter, divided
  • 2 cups sugar
  • 1/2 cup sour cream
  • 1/3 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts

Nutritional Facts

1 serving: 49 calories, 2g fat (1g saturated fat), 2mg cholesterol, 17mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein.


  1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, sour cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat; cook until a candy thermometer reads 238° (soft-ball stage).
  2. Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. Add walnuts. With a wooden spoon, beat until thick and creamy, about 8 minutes. Pour into prepared pan. Refrigerate until firm.
  3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 1-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Sour Cream Walnut Fudge in Country Woman Christmas Annual 2006, p66

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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