Sour-cream Fudge

  • on February 24, 2009
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Ingrients & Directions


2 c Sugar 2 tb Butter or margarine
1/2 ts Salt 1/2 c Broken pecans or other nuts
1 c Sour cream

Combie sugar, salt, and sour cream. Cook, stirring occasionally, to
soft-ball stage (236 F). Add butter. Cool at room temperature, without
stirring, till lukewarm (110 F). Beat until mixture loses gloss; add
nuts. Spread in buttered 8x8x2-inch pan. When firm cut into squares.

Origin: Mrs A.H. Shepard, Butte, Montana


Yields
24 pieces

Article Categories:
Fudges

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