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Sour Cream Walnut Fudge

 Sour Cream Walnut Fudge
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!
64 ServingsPrep: 30 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup chopped walnuts


  • 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).
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 square) equals 49 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 17 mg sodium,

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Sour Cream Walnut Fudge (continued)

Nutritional Facts: 8 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.