Sour Cream Fudge
2 cups granulated sugar
1 cup sour cream
1/2 tsp. salt
2 tbls. unsalted butter
1 tsp. vanilla
1/2 cup chopped pecans
1 oz. semisweet chocolate
In oiled or non-stick saucepan, combine sugar, sour cream and salt.
Bring to boil
over medium-high heat and cook to soft ball stage (236F.) stirring
only until sugar
dissolves. Immediately remove from heat. Add butter and vanilla.
Cool to lukewarm without
stirring. Beat vigorously until mixture starts to thicken. Stir in
nuts and pour into
well-buttered 8 inch square pan. When cool, melt chocolate in
microwave or over
simmering water and drizzle over fudge. Cut in squares and store in
an airtight
container in fridge.
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