White Sour Cream Fudge
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.
- 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, and we haven’t had sour cream fudge since. I was so happy to finally make it myself. It reminds me of her and the Christmases we spent together.
View this post on Instagram
Using A Food Thermometer
To get the fudge the perfect consistently (firm), you’ll need to cook it 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.
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.
- 2 cups granulated sugar
- 1 cup sour cream
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 1/2 cups walnut pieces
- 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.