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White Fudge


1 1/2 pounds


2 cups granulated sugar
1/2 cup sour cream
1/3 cup light corn syrup
2 tablespoons butter
1/4 teaspoon salt
2 teaspoon vanilla extract
1/4 cup candied cherries, quartered
1 cup nut, coarsely chopped


Butter an 8" x 8" baking pan. Set aside. Use cautionary measures when working with hot syrup.

In a heavy saucepan (2 quart), combine sugar, sour cream, corn syrup, butter, and salt. Bring to a boil over low heat, stirring until sugar dissolves. Boil, without stirring, over medium heat to 236°F on candy thermometer. Remove from heat and let stand for 15 minutes. Do not stir. Add vanilla and beat for 8-10 minutes or until mixture starts to lose its gloss. Stir in cherries and nuts. Immediately pour into pan. Cool then cut into squares.

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