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Sour Cream Fudge

Give your holiday fudge a tangy and creamy twist with a secret ingredient!



Becky Low shares her recipe for Sour Cream Fudge.
Sour Cream Fudge
3 cups sugar
½ teaspoon salt
1 ½ cups sour cream, no substitutes nor fat-free
3 tablespoons light corn syrup
3 tablespoons butter, chopped
1 ½ teaspoons vanilla
½-1 cup chopped nuts, candied cherries, or dried fruit (optional)


Butter sides and bottom of a 8-inch square pan (or line with parchment paper); set aside.



Butter sides of large heavy bottom saucepan (3-qt capacity). Combine sugar, salt, sour cream, and corn syrup; cook over low heat and stirring constantly until sugar is dissolved. Increase heat to medium, without stirring, cook to softball stage (between 234-240 degrees at sea level; see notes below *). Remove pan from heat add chunks of butter to the surface of the candy – do not stir. Allow to cool undisturbed until you may comfortably leave your hands on the sides of the pan (30-45 minutes).



Add vanilla and beat with a wooden spoon until candy begins to lose its shine and to thicken and keep its shape (between 5-15 minutes). Before it sets up completely, stir in optional nuts and candied cherries. Spread in prepared pan and allow to set up. Cut into 1-inch pieces.



Notes:
Unique, slightly tangy taste for holiday candy plates. Makes approximately 36 pieces



* When making candy at higher altitudes softball stage on the thermometer may read as low as 220 degrees. To avoid failure, use both a thermometer AND the water test to determine where softball is on your thermometer for your elevation. Softball stage is when a small amount of candy syrup dropped into cold water may be picked up with fingers, but flattens immediately. Make a note in your recipe where softball stage is for your elevation. Here are two websites for more information on high altitude candy making. The first link includes a nice table on altitude adjustments for candy. http://farmtotable.colostate.edu/docs/highalt-candy.pdf The second link includes recipes and suppliers for Utah. http://extension.usu.edu/utah/files/uploads/Recipes-Cooking-Canning/The%20art%20of%20Candy%20Making.pdf



Becky Low is with The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org.

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