Sour Cream Fudge
Enjoy the tangy and creamy goodness of homemade sour cream fudge. Perfect as a festive treat or a sweet snack anytime.
Sour cream fudge is a delightful twist on the classic chocolate version. It’s creamy and smooth with just a bit of tang, thanks to the sour cream. The flavor is mellow and sweet with a hint of complexity, and the texture is just what you want in a homemade fudge—firm but creamy, and easy to slice.
This old-fashioned candy is perfect for the holidays or as a unique year-round treat. You can keep it plain with nuts, dress it up with candied cherries or sprinkles, or finish it with a drizzle of melted chocolate. However you make it, it’s a memorable and delicious alternative to the usual chocolate fudge.
Why You’ll Love It
Tangy and creamy. Sour cream adds a subtle tang that balances the sweetness beautifully.
Old-fashioned flavor. This classic fudge has that nostalgic candy-shop texture and taste.
Festive and flexible. Add red and green cherries, nuts, or sprinkles to dress it up for any occasion.
Perfect for gifting. It slices neatly and holds up well in candy boxes or holiday tins.
Ingredient Notes
- Granulated sugar: Creates structure and sweetness for the fudge base.
- Sour cream: Adds a rich, slightly tangy flavor and creamy texture.
- Corn syrup: Prevents crystallization and keeps the fudge smooth.
- Salt: A small amount enhances the overall flavor.
- Butter: Adds richness and helps the fudge set.
- Vanilla extract: Rounds out the flavor with a warm, familiar note.
- Chopped nuts: Pecans or walnuts add crunch—use more or less depending on your preference.
- Candied cherries (optional): Add color and sweetness—perfect for holiday presentation.
Steps to Make Sour Cream Fudge
- Butter the sides of a heavy saucepan and add sugar, sour cream, corn syrup, and salt.
- Cook over low heat, stirring constantly, until the sugar is fully dissolved.
- Increase the heat and bring to a boil. Cook to soft ball stage (about 238°F), stirring occasionally.
- Remove from heat. Add butter and vanilla but do not stir. Let cool to lukewarm.
- Once cooled, beat vigorously until thick and creamy.
- Stir in nuts and optional candied cherries.
- Spread into a buttered pan and cool completely before cutting into squares.
Tips
- Use a candy thermometer to ensure the correct temperature is reached—soft ball stage is 234°F to 240°F.
- Let the mixture cool undisturbed before beating to prevent grainy texture.
- Beat the fudge until it loses its shine—this signals it’s ready to pour.
- To test soft ball stage without a thermometer, drop a small amount into cold water—it should form a soft, pliable ball.
Recipe Variations
- Festive fudge. Add chopped red and green candied cherries for a holiday touch.
- Chocolate drizzle. Melt semisweet chocolate chips with a bit of oil and drizzle over the cooled fudge.
- Extra nutty. Use up to 1 cup of chopped pecans or walnuts for more crunch.
- Sprinkle topping. Add rainbow or holiday sprinkles while the fudge is still soft.
Serving Suggestions
- Serve on dessert platters or cookie trays.
- Add to a holiday gift box or candy tin.
- Slice into small squares and arrange on a tiered dessert stand.
- Pair with coffee, tea, or after-dinner drinks.
How to Store
Refrigerate: Store sour cream fudge in an airtight container in the refrigerator for up to 2 weeks. Keep layers separated with wax paper to prevent sticking.
Freeze: For longer storage, wrap pieces individually and freeze in a sealed container for up to 3 months. Thaw in the refrigerator before serving.
Sour Cream Fudge
Ingredients
- 2 cups granulated sugar
- 1 cup sour cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup candied cherries, chopped, optional
- 1/2 cup pecans, or walnuts, chopped
Instructions
- Butter the sides of a heavy 2-quart saucepan. Add sugar, sour cream, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until the sugar dissolves. Turn the heat to medium and cook until the mixture boils. Continue cooking, stirring occasionally, until it reaches about 238°F on a candy thermometer, or soft ball* stage. Remove from heat.
- Add butter and vanilla without stirring; cool to lukewarm or about 110°F, then beat vigorously until fudge is creamy and no longer glossy.
- Stir in cherries (if using) and nuts.
- Pour the fudge mixture into a buttered 8-inch square pan or, for thicker pieces, a 9-by-5-inch loaf pan.
- Cool until firm, then cut into squares.
Notes
A small amount of candy syrup dropped into chilled water forms a ball, but flattens a bit when picked up with fingers (234 F to 240 F).
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
This is a great recipe but I’d suggest pouring it in a loaf pan because it doesn’t even begin to fill half the bottom of an 8×8 pan at less than 1/2″ thick.