Sour cream fudge

24 servings

Ingredients

Quantity Ingredient
1½ cup Sugar
½ cup Sour Cream
⅛ teaspoon Salt
¾ teaspoon Vanilla Extract Or Cognac
Vanilla*
1 cup Pecans Or Walnuts --
Coarsely chopped

Directions

* To make cognac vanilla, take a vanilla bean and carefully split it lengthwise; then snip into smaller pieces. Place the vanilla bean pieces into a brown medicine bottle (approx 1 pint) and add a good quality cognac. Store for 2 weeks before using; shaking gently periodically during that time. As you use this flavored vanilla, you may replenish with more cognac finally equalling about 2 or 3 pints.

Then you should discard the beans and start a new batch. This is especially delicate variation on vanilla extract and once used, you will never go back to any other type.

1. Combine the sugar, sour cream, and salt in a bowl, and mix until the sugar is well moistened. Pour the mixture into a heavy saucepan, and put it on a 'flame-tamer' over medium heat. (Flame-tamers are merely heat diffusers that will even heat a pot and work both on gas and electric ranges.) From time to time wipe the crystals from the sides of the pan with a damp pastry brush.

2. Cook until a candy thermometer reads 236 F, or a tsp of the syrup dropped into cold water forms a soft ball, about 10 mins. Remove the pan from the heat. Wipe any crystals again from the sides of the pan with the damp brush.

3. Cool the fudge to 110 F. Then add the vanilla, and beat with a wooden spoon until the fudge begins to lose its transparency, 5 mins.

Stir in nuts.

4. Pour the fudge onto a buttered marble slab or a buttered baking sheet measuring about 12 x 9 inches. Cool completely, then cut into squares. Store in a airtight tin container. Makes 24 squares.

This white fudge has a pleasing lemony tang to it. Flavor improves if you let it 'age' overnight.

Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1 From: Dan Klepach Date: 04-27-95 (159) Fido: Cooking

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