Directions:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, sour cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat; cook until a candy thermometer reads 238° (soft-ball stage).
- Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. Add walnuts. With a wooden spoon, beat until thick and creamy, about 8 minutes. Pour into prepared pan. Refrigerate until firm.
- Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 1-1/2 pounds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.67 Kcal (158 kJ) | ||
| Calories from fat | 15.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Cholesterol | 1.58mg | 1% | |
| Sodium | 11.62mg | 0% | |
| Potassium | 14.42mg | 0% | |
| Total Carbs | 5.44g | 2% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 4.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 382.21 Kcal (1600 kJ) | ||
| Calories from fat | 156.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.34g | 3% | |
|---|---|---|---|
| Cholesterol | 16.06mg | 1% | |
| Sodium | 117.93mg | 0% | |
| Potassium | 146.29mg | 0% | |
| Total Carbs | 55.21g | 2% | |
| Sugars | 51.39g | 20% | |
| Dietary Fiber | 1.39g | 1% | |
| Protein | 5.53g | 1% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 0.6mg | 0% | |
| Calcium | 41.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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