Sour Cream Fudge

Sour Cream Fudge Recipe

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Angela Lynch


My sister shared this receipe with me years ago, and it is a wonderful receipe for a non-chocolate fudge.Enjoy!!!


★★★★★ 1 vote

Makes 2 pounds (64 pieces)


  • 1 1/2 c
  • 2/3 c
    sour cream
  • 1/2 c
  • 8 oz
    vanilla almond bark, chopped
  • 1 tsp
  • 3/4 c
    walnuts, chopped and toasted

How to Make Sour Cream Fudge


  1. Put chopped walnuts on a cookie sheet and bake at 350 degrees, until walnuts are lightly toasted,DO NOT BURN!Cool completely.
  2. Butter a 8x8x2 inch baking pan; set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan, combine the sugar,sour cream and butter. Cook on medium-high to boiling, stirring constantly with a wooden spoon. Clip candy thermometer to side of pan. Reduce heat to medium. Continue approx. 7 minutes, cooking to 238 degrees(soft ball stage), stirring occasionally. Mixture should boil at moderate, steady rate over entire surface.Remove from heat. Stir in chopped almond bark and vanilla until melted; add toasted walnuts.(Butter may seperate from cooked mixture, but beating reblends). Stir until smooth and creamy and mixture starts to thicken, about 3 minutes. Pour into prepared pan. Score candy while warm into 1" squares. Cool until firm. Cut into squares. Store in tightly covered container. Makes 2 pounds (64 pieces).

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About Sour Cream Fudge

Course/Dish: Other Desserts

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