Food recipes
Sour Cream Fudge
Sour Cream Fudge Ingredients: sugars, granulated cream, sour, cultured syrups, corn, light salt, table butter, without salt vanilla extract cherries, sweet, raw nuts, walnuts, english Directions: Butter an 8-inch squa...
Sour Cream Fudge
Ingredients:
sugars, granulated
cream, sour, cultured
syrups, corn, light
salt, table
butter, without salt
vanilla extract
cherries, sweet, raw
nuts, walnuts, english
Directions:
Butter an 8-inch square pan.
Butter the sides of a heavy, 2-quart saucepan; add sugar, sour cream, corn syrup, and salt.
Cook, stirring constantly, over low heat until sugar is dissolved, about 5 minutes.
Increase heat to medium and cook until mixture comes to a boil.
Cook, stirring occasionally, until mixture reaches 239 degrees F (115 degrees C) or until a small amount of sugar mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove saucepan from heat.
Stir butter and vanilla extract into sugar mixture and cool to lukewarm, about 110 degrees F (43 degrees C).
Beat mixture vigorously until fudge is creamy and no longer glossy.
Fold cherries and walnuts into fudge; pour into the prepared 8-inch pan.
Allow to cool until hardened, at least 1 hour.
Ingredients:
sugars, granulated
cream, sour, cultured
syrups, corn, light
salt, table
butter, without salt
vanilla extract
cherries, sweet, raw
nuts, walnuts, english
Directions:
Butter an 8-inch square pan.
Butter the sides of a heavy, 2-quart saucepan; add sugar, sour cream, corn syrup, and salt.
Cook, stirring constantly, over low heat until sugar is dissolved, about 5 minutes.
Increase heat to medium and cook until mixture comes to a boil.
Cook, stirring occasionally, until mixture reaches 239 degrees F (115 degrees C) or until a small amount of sugar mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove saucepan from heat.
Stir butter and vanilla extract into sugar mixture and cool to lukewarm, about 110 degrees F (43 degrees C).
Beat mixture vigorously until fudge is creamy and no longer glossy.
Fold cherries and walnuts into fudge; pour into the prepared 8-inch pan.
Allow to cool until hardened, at least 1 hour.