Sour Cream Walnut Fudge Recipe

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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!
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

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