Sour Cream Fudge
1 1/4 pounds
3/4 cup sour cream
1/4 cup milk
2 tablespoons light corn syrup
2 tablespoons butter
2 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)
Line a 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over edges of pan.
In a large, heavy saucepan combine sour cream, milk, syrup, butter and sugar and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, and cook to the soft ball stage* or 234°F to 240°F on a candy thermometer. Remove from heat. Let cool to room temperature, without stirring.
Add vanilla and beat with a heavy wooden spoon until it starts to thicken. Add the walnuts and continue to beat until candy loses some of its gloss. Spread evenly in the prepared pan.
When firm, using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
*To Test for Soft Ball Stage: A small amount of syrup dropped into chilled water forms a ball, but flattens when removed from the water (234°F to 240°F).
Store in an airtight container at room temperature.
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