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White Sour Cream Fudge


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  • 2 1/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 cup coarsely chopped pecans or walnuts
  • 1/3 cup quartered candied cherries


Grease and set aside an 8-inch square baking pan. Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy 2 quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat to 238° on a candy thermometer, soft ball stage*. Remove from heat and let it cool to 110°, about 1 hour. Add flavorings and beat until mixture just begins to lose its gloss and holds its shape (should require very little beating). Quickly stir in pecans or walnuts and cherries; spread in prepared pan. Let stand until firm before cutting.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

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