CHOCOLATE SOUR CREAM FUDGE
This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!
Provided by DMCVAY
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 40m
Yield 64
Number Of Ingredients 7
Steps:
- Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
- Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 8 g, Cholesterol 1.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 6.7 g
SOUR CREAM CANDY
This candy is a lesson in learning what the soft ball stage is! If cooked past the soft ball stage (236 degrees) it will become hard and crumbly. But get it just right, and WOW, a tangy taste on fudge. The soft ball stage means, that when you drop a bit of the syrup into a cup of cold water, it tends to hold its shape (does...
Provided by Susan Feliciano
Categories Candies
Time 25m
Number Of Ingredients 4
Steps:
- 1. Butter a loaf pan and set aside. In a heavy-bottomed 2-quart saucepan, combine sour cream and sugar over medium heat. Bring to a boil, and cook to the soft ball stage (236 degrees, see note). Stir with wood or bamboo spoon, making sure it does not stick or burn. Do not cook past the soft ball stage.
- 2. Let sit in a pan of cold water for about 5 minutes to cool slightly, then add butter and beat until it loses its gloss. Stir in walnuts.
- 3. Spread and press the candy into the greased loaf pan, let cool, and cut into squares.
SOUR CREAM FUDGE
Add this sour cream fudge that also features pecans and cherries to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
- Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 15 mg
SOUR CREAM FUDGE
This has been a family favorite since before I was born...always made for Christmas and occasionally in between...it's the yummiest fudge I've ever had.
Provided by Wendy Rusch
Categories Other Desserts
Number Of Ingredients 5
Steps:
- 1. Prepare a 4x8 loaf pan by lining with foil, butter the bottom of pan and up the sides 2". Set aside.
- 2. In a 2 quart saucepan, mix sugar, salt and sour cream. Cook over medium heat to softball stage, 235 degrees, stirring constantly. It may spit and sputter, be careful.
- 3. Remove from heat, add butter and beat until fudge starts thicken and loose it's gloss. Quickly stir in nuts, if desired and pour into prepared 4x8 loaf pan. Allow to completely cool then cut into 1" squares and enjoy!!! Store in refrigerator in an air tight container. Freezes well.
- 4. *nuts- my favorite is pistachios, then pecans, my dads favorite is walnuts and my grandma's favorite is black walnuts...so the choice is yours! *I've added dried cherries to this before, add with the nuts. *Also, I've used light sour cream and it's turned out just fine. *Also, when time to beat, I use a hand held electric mixer, my mom has always beat by hand, so either method works just fine, though if using a mixer, it cools much faster, so watch it closely as you want to pour it as soon as it starts to loose it's gloss. If you wait to long it will harden and you won't be able to pour it, let alone spread it in the pan. :)
SOUR CREAM CANDY
Make and share this Sour Cream Candy recipe from Food.com.
Provided by ArtWork
Categories Candy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- mix sugar,sour cream and cream of tartar in saucepan Cook over medium heat, stirring to prevent burning.
- Cook until soft ball forms when a little is dropped into a cup of cold water.
- Remove from heat, add vanilla and let cool in cooking pan.
- When cool, beat until creamy and pour onto a buttered plate.
- Let cool and cut into 1 inch squares.
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WHITE SOUR CREAM FUDGE - CHEAP RECIPE BLOG
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Servings 16Total Time 15 minsEstimated Reading Time 3 mins
- Toast walnuts: Preheat oven to 350F. Place walnuts on a baking sheet. Toast for 5 to 7 minutes, tossing once. Watch closely toward the end to avoid burning. Remove from oven and set aside to cool.
- In a large, heavy-bottom saucepan, place sugar, sour cream, and salt. Turn heat to medium-high. Heat until the mixture reaches 235F (soft-ball stage). Stir constantly.
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