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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 64 |
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This white fudge is my all-time favorite. I first tried it on my birthday and had to request the recipe. To speed up the 8-minute beating time, I recruit kitchen helpers who take turns stirring the mixture - with the promise that they'll get some of the treats! Ingredients:
1 teaspoon plus 2 tablespoons butter, divided |
2 cups sugar |
1/2 cup sour cream |
1/3 cup light corn syrup |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
1 cup chopped walnuts |
Directions:
1. 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).
2. 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.
3. 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.
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