White Sour Cream Fudge
This white sour cream fudge is a sweet, slightly tangy fudge recipe that my grandma used to make every year for Christmas. Optional toasted walnuts are added to this much-loved, old-fashioned recipe.
Are you looking for a new and unique fudge recipe? Why not give sour cream fudge a try?
Sour cream fudge is such a treat. I hadn’t eaten it for 10+ years – since my grandma passed away – and I was quickly reminded of how delicious it is!
Sour cream fudge is nothing like chocolate fudge. So if you’re not a chocolate fudge fan, you may like this fudge.
Love walnuts? I added lots – roughly 1.5 cups of walnuts to this recipe. It has a nice balance of sweet and nutty – crunchy and smooth.
Does It Taste Like Sour Cream?
The fudge doesn’t taste like sour cream, necessarily.
The sour cream adds a delicious tang. The candy is plenty sweet.
So it’s more sweet and tangy than sour cream-y.
Recipe Tips
- Don’t skip toasting the walnuts. It makes all the difference in flavor! Instructions are in the recipe, below.
- Use a food thermometer: Unless you are really comfortable recognizing the soft ball stage, I’d recommend using a food thermometer.
My Grandma’s Recipe
Every Christmas, my grandma would make a batch of sour cream fudge. It was one of the foods she was family-famous for. That, and her meatballs.
She passed away in 2005, we haven’t had sour cream fudge. I was so happy to find her recipe and make it myself. It reminds me of her and the many Christmases we spent together.
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Using A Food Thermometer
To get the perfect consistency (firm), you’ll need to cook the mixture until it reaches 235F – or the soft ball stage.
But if you’re like me, you don’t know enough about caramelization to get it just right.
The fix?
Use a food thermometer. This takes the guesswork out of the recipe, ensuring that your fudge is perfectly cooked.
You can pick up a food thermometer for less than $5.00 at Walmart, Target, hardware stores, etc.
White Sour Cream Fudge
This old-fashioned fudge recipe is a family favorite. The sour cream adds a delicious tang. I like to add lots of toasted walnuts for good crunch and flavor.
Ingredients
- 2 cups granulated sugar
- 1 cup sour cream
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 1/2 cups walnut pieces
Instructions
- Toast walnuts: Preheat oven to 350F. Place walnuts on a baking sheet. Toast for 5 to 7 minutes, tossing once. Watch closely toward the end to avoid burning. Remove from oven and set aside to cool.
- Line an 8x8-inch baking dish with parchment paper. Spray with cooking spray. Set aside.
- In a large, heavy-bottom saucepan, place sugar, sour cream, and salt. Turn heat to medium-high. Heat until the mixture reaches 235F (soft-ball stage). Stir constantly.
- Once mixture reaches 235F, remove from heat. Stir in butter. Add nuts.
- Pour mixture into prepared pan. Cool completely, and refrigerate.
I followed the recipe exactly and it turned out like a caramel not fudge.
If you ever want to try this again, the missing step here is to beat the heck out of it after you’ve added the butter off heat. It’ll get thick, and lose it’s shine. Then, you pour it out and let it set up.
Thanks for the tip!
For newbies to candy-making: CANDY thermometer. Different from meat thermometer.
I had a recipe for this fudge years ago and it said not to stir after the sugar dissolves.
We beat the heck out it after adding butter and it came out just like grandmas!
I’m trying to find a recipe similar to this that used SOURED coffee cream, sugar and marshmallow fluff. My grandmother used to make it and I made it successfully ONCE. I discovered it turned out better if the soured coffee cream was at room temperature – so that might be something to try here as well.
We often encountered the same problem where the fudge turned caramel color so the hint offered here is interesting.
BTW – you can sour coffee cream by adding some vinegar to it.
Sounds very interesting and now you have me curious! Thanks for sharing that recipe idea.