Sour-cream fudge

24 pieces

Ingredients

Quantity Ingredient
2 cups Sugar
½ teaspoon Salt
1 cup Sour cream
2 tablespoons Butter or margarine
½ cup Broken pecans or other nuts

Directions

Combie sugar, salt, and sour cream. Cook, stirring occasionally, to soft-ball stage (236 F). Add butter. Cool at room temperature, without stirring, till lukewarm (110 F). Beat until mixture loses gloss; add nuts. Spread in buttered 8x8x2-inch pan. When firm cut into squares.

Origin: Mrs A.H. Shepard, Butte, Montana Source: Better Homes and Gardens Dec'1955 From the collection of Karen Deck Submitted By KAREN DECK On 04-05-95

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