Sour Cream Candy

Recipe Rating:
 2 Ratings
Serves: about 1 pound candy
Prep Time:
Cook Time:

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

The Cook

Susan Feliciano Recipe
x5
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
frenchtutor
Member Since Jan 2011
Susan's notes for this recipe:
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.
Make it Your Way...

Personalize This

Directions

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

Comments

1-5 of 15 comments

Showing OLDEST First
(Switch to Newest First)
user Susan Feliciano frenchtutor - Jan 19, 2011
I shared a photo of this recipe. View photo
user Susan Feliciano frenchtutor - Jan 19, 2011
I shared a photo of this recipe. View photo
user Peggi Anne Tebben cookiequeen - Jan 19, 2011
Susan, this is odd. How does it taste?
user Susan Feliciano frenchtutor - Jan 19, 2011
Susan Feliciano [frenchtutor] has shared this recipe with discussion group:
What's Cookin' Today?

footer
Gift Membership