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 clean and even.
Recipe Ingredients: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
- 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.
- 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.