White Fudge – a delicious recipe with sugar, sour cream, milk, butter, corn syrup, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar sour cream milk butter corn syrup and salt in heavy 2 quart sauce pan
2
Stir over moderate heat until mixture comes to a boil, 236u00b0F
3
Boil over moderate heat for 9 minutes to soft ball stage 237u00b0F.
4
Remove from heat and allow to cool to lukewarm 110u00b0F about 1 hour
5
aAdd vanilla beat until mixture loses its gloss and hold its shapes
6
Requires very little beating
7
Quickly stir in walnuts and cherries
8
Turn into buttered pan let stand until firm before cutting
9
Cook to 240u00b0F if weather is damp.
10
If fudge doesn't set, it was poured to soon or not cooked enough
11
Add 1/4 cup milk
12
Stir
13
Recook to softball stage.
14
Cool to lukewarm
15
Beat.
755
kcal
Calories
31
g
Fat
120
g
Carbs
6
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 9 ingredients. The key ingredients include: 2 1/4 cups sugar, 1/2 cup sour cream, 1/4 cup milk, 2 tablespoons butter, and more.
Yes, White 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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