Sour Cream Fudge – a delicious recipe with sugar, butter, vanilla, dairy sour cream, white almond bark, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter an 8 x 8
2
x 2-inch baking pan.
3
Set aside.
4
Butter the sides of a heavy 2-quart saucepan.
5
In saucepan, combine sugar, sour cream and butter. Cook over medium-high heat to boiling, stirring constantly, with a wooden spoon.
6
Clip a candy thermometer to side of pan. Reduce heat to medium.
7
Continue to cook to 238u00b0 (soft ball stage), stirring occasionally.
8
Mixture should boil at moderate, steady rate over entire surface. Remove from heat.
9
Chop almond bark into pieces and stir in.
10
Add vanilla, stirring until coating is melted. Add walnuts, stirring until smooth and mixture starts to thicken (about 3 minutes). Pour into pan.
11
Score candy while still warm into 1-inch pieces. Cool until firm. Cut into pieces. Store in tightly fitting container.
1267
kcal
Calories
90
g
Fat
111
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 c. sugar, 1/2 c. butter or margarine, 1 tsp. vanilla, 2/3 c. dairy sour cream, and more.
Yes, Sour Cream Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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