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Butterscotch Fudge


1 1/4 pounds


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 pecans or walnuts, chopped, toasted*


Line a 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of pan.

In a large heavy saucepan, combine sugars, sour cream and butter. 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 soft ball stage or 234°F to 240°F on a candy thermometer, stirring 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 prepared baking pan. Cool completely. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

Additional Information

For best results, test the accuracy of the candy thermometer prior to making fudge.

To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast nuts, stirring constantly, until golden in color. Be careful not to burn nuts.

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