This sour cream fudge has a delightful tanginess and creamy texture. It’s a refreshing change from chocolate fudge, and it’s versatile. Add candied red and green cherries for a festive look, or leave it plain with extra walnuts or pecans. Or add rainbow sprinkles. If you want chocolate, melt an a few tablespoons of chocolate chips in a bowl over hot water and add 1 to 2 teaspoons of vegetable oil. Drizzle the chocolate over the cooled fudge.
How to Store
Refrigerate homemade sour cream fudge in an airtight container for up to 2 weeks.
PrintSour Cream Fudge
Enjoy the tangy and creamy goodness of homemade sour cream fudge. Perfect as a festive treat or a sweet snack anytime.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 servings 1x
- Category: Candy
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 chopped candied cherries, optional
- 1/2 to 1 cup chopped pecans or walnuts
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 sugar is dissolved. Turn heat up to medium; cook until mixture boils. Continue cooking, stirring occasionally until it reaches about 238 F on 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 and walnuts.
- Pour the fudge mixture into a buttered 8-inch square pan.
- Cool until firm, then cut into squares.
Notes
*To Test for Soft Ball Stage
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).