Sour Cream Fudge

Butter an 8-X8-inch baking pan. In a heavy 3-quart saucepan, cook over moderate heat, stirring constantly, the sugar, sour cream, corn syrup and butter until mixture boils. Cover and cook 1 minute.

Remove cover. Without stirring, continue cooking to about 236 degrees, or when a small amount dropped into very cold water forms a soft ball that flattens on removal from the water. Off the heat, add vanilla. Do not stir. Cool on a wire rack to about 175 degrees, or about 15 to 20 minutes.

With a wooden spoon, beat until mixture begins to thicken slightly and turns creamy, about 3 minutes. Stir in walnuts then turn into the prepared pan. Spread quickly and evenly. Cool; cut into squares. Makes about 1 1/2 pounds.

For Chocolate Sour Cream Fudge, add 2 squares (1 ounce each) of unsweetened chocolate with the vanilla. Do not stir. Cool and continue as directed in the recipe.

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