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Desserts - Sour Cream Fudge

  • 2 cups sugar
  • 1 cup sour cream
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1/2 cup chopped candied cherries
  • 1/2 cup chopped walnuts

Butter sides of a heavy 1-quart saucepan; add sugar, sour cream, corn syrup, and salt. Cook over low heat, stirring constantly, until sugar is dissolved. Reduce heat to medium and cook until mixture boils. Continue cooking, stirring occasionally, until mixture reaches 230-240 degrees on a candy thermometer. Remove from heat.

Add butter and vanilla. Cool to lukewarm (110 degrees) without stirring. Beat vigorously until candy is creamy and loses its gloss. Stir in cherries and walnuts. Pour into buttered 8-inch square pan. Cut into squares when hardened.
Submitted By: Peggy Jeffers
Washington Farmers Co-op
Number of Servings: 36
Print 3x5 recipe cards
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