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
GREAT GRANDMA'S SOUR CREAM DROP COOKIES
This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.
Provided by Jill Lightner
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
- Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
- Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
- Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g
SOUR CREAM FUDGE
Some time ago there was a request for a sour cream fudge, a thing I'd never heard of at the time. More recently, stumbled on this and decided to post it for those seeking such a treat. Have not tried it so I can't speak for the results. Cooking time is my estimate based on other recipes, go with what shows on your candy thermometer for best results.
Provided by justcallmetoni
Categories Candy
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, corn syrup, butter, salt and sour cream together. Cook over medium heat until reaches the soft ball stage, 235 degrees.
- Cool to room temperature in the cooking pot.
- Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
- Cut into 24 squares. Keep in covered container chilled.
Nutrition Facts : Calories 110.9, Fat 4.1, SaturatedFat 1.7, Cholesterol 5.5, Sodium 16.1, Carbohydrate 18.8, Fiber 0.2, Sugar 17.2, Protein 0.7
COOKIES 'N' CREAM FUDGE
I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. -Laura Lane, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
SOUR CREAM FUDGE COOKIES
Cookies and Tarts, Week 2, January 18
Provided by Jordan Falco
Categories Cookies
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 325F.
- 2. Sift togeather the flour, baking powder, baking soda, salt, and cocoa powder into a bowl. Whisk the mixture and set it aside.
- 3. Melt the semisweet and unsweetened chocolate in a double boiler or in a bowl placed over a pot of simmering water. Cool to room temperature and set aside.
- 4. In the bowl of an electric mixer using the paddle attachment, cream the butter and sugars togeather on medium speed for 1 to 2 minites, or until the mixture becomes somewhat light.
- 5. On low speed, add the eggs, one at a time, incorporating each one well before adding the next. Stop the machine occasionally and scrape down the sides of the bowl.
- 6. With the machine still on low speed, slowly add the cooled melted chocolate and blend well. Stop the mixer and scrape down the sides of the bowl. Add the sour cream and vanilla extract, blending well.
- 7. On low speed, add the flour and cocoa mixture and blend only until combined. Remove the bowl from the electric mixer and, using a rubber spatula, blend in the chocolate chips by hand.
- 8. Using a 1 ounce ice cream or cookie scoop, place scoopfuls of batter onto a sheet pan covered with parchment paper; pace each scoop 3 inches apart. With a moistened hand, flatten each cookie slightly. Bake for about 18 minites. The fudge cookies with be soft, but will firm up when they cool. Allow the cookies to cool on the sheetpan for 5 minutes before removing and placeing them on cooling racks.
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 CHOCOLATE COOKIES
These soft chocolaty sour cream cookies can easily be altered to make several different varieties-I've added everything from mints to macadamia nuts to them. -Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 239 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 156mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM SUGAR COOKIES I
Soft sugar cookies =)
Provided by Janel Deppe
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 14
Steps:
- Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
- Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
- Cover and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
- To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 42.6 g, Cholesterol 40.6 mg, Fat 11 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 182.9 mg, Sugar 25.9 g
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 SUGAR COOKIES II
This is the recipe my mother-in-law always used for cut-out cookies.
Provided by MJK
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 8
Steps:
- Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
- Chill dough until firm enough to roll.
- Preheat oven to 400 degrees F (205 degrees C).
- Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 12.3 g, Cholesterol 15.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 42.4 mg, Sugar 6.3 g
SOUR CREAM FUDGE
Make and share this Sour Cream Fudge recipe from Food.com.
Provided by MrsNestleroad
Categories Candy
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, sour cream, milk, corn syrup, and salt in a heavy saucepan and bring to a boil, stirring constantly.
- Then cover and cook 3 minutes without stirring.
- Remove cover and continue to cook without stirring until mixture reads 234 degrees F on candy thermometer.
- Pour into large mixing bowl.
- Let cool.
- Beat in butter and vanilla.
- Continue beating until fudge loses glossy appearance.
- Pour into 8x8-inch square buttered pan.
- Cool, and cut into squares.
Nutrition Facts : Calories 249.8, Fat 4.9, SaturatedFat 3.1, Cholesterol 12, Sodium 55.9, Carbohydrate 52.5, Sugar 50.6, Protein 0.6
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