| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sour cream makes this butterscotch-flavored fudge extra rich and creamy. Be sure to let the fudge cool completely before cutting it into squares so it will cut cleanly and evenly.

1 cup granulated sugar

1 cup brown sugar, firmly packed

3/4 cup sour cream

1/2 cup butter

1 teaspoon vanilla extract

1 cup chopped pecans or walnuts, toasted

1. Combine sugar, brown sugar, sour cream and butter in a large heavy saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook until mixture reaches the softball stage or candy thermometer registers 240*F (115*C), sitting occasionally. Remove from heat, and let cool 30 minutes.
2. Add vanilla, and beat with a wooden spoon until mixture thickens and begins to lose its gloss. Stir in pecans. Pour into a buttered 8-inch square pan. Cool completely. Cut into squares.

Makes about 1 1/4 pounds.