Sour Cream Candy


Susan Feliciano Recipe

By Susan Feliciano frenchtutor


Rating:
Serves:
about 1 pound candy
Prep Time:
Cook Time:
Comments:

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 not disintegrate). But you can't really pick it up and make a ball with it. Use a good candy thermometer until you get used to how it looks.

Ingredients

1 c
sour cream (do not use light or fat free)
2 c
sugar
2 Tbsp
butter, cut in chunks
1/2 c
walnuts, chopped

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Candies


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15 Comments

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Feb 5, 2011 - Bea L. shared this recipe with discussion groups: CANDY CANDY CANDY I NEED a Picture to Cook!!! Sweet Tooth
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Jan 28, 2011 - Susan Feliciano Susan Feliciano [frenchtutor] has linked this recipe with Marshmallow Chocolate cake
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Wendy Rusch snooksk9
Jan 20, 2011
It still shocks others though don't it when you tell them what it is?...lol Thats my fav part and when they taste it...mmmmmmmmm when I make this for christmas I end up making 3-4 batches because it never lasts that long. lol
Mine gets a creamy texture though...but I don't usually beat it long enough, my arm gets sore. lol
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Susan Feliciano frenchtutor
Jan 20, 2011
I didn't see your recipe, Wendy. I know it's been around a long time - I got it from an older lady at church who came from Indiana.

It is the consistency of fudge, but not as creamy. The taste I can only describe as "tangy".
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Wendy Rusch snooksk9
Jan 20, 2011
Oh my gosh ladies...I have this same recipe on here :) I think it was the first recipe I posted on JAP when I joined...Sour Cream fudge has been a family favorite of mine since I can remember...These are a great seller at bake sales and such! People are so curious to taste it.

Sour Cream Fudge