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READY IN 40 mins

Chocolate Sour Cream Fudge

Read Reviews (14)

"This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!" — DMCVAY

Ingredients Edit and Save

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Original recipe makes 1 1/2 pounds Change Servings

2 cups white sugar
1/2 cup sour cream
1/3 cup light corn syrup
2 tablespoons butter

1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
1/2 cup chopped walnuts

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Directions

Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 40 mins

Footnotes

Flawless Fudge Advice

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This fudge has the best flavor EVER! After reading others' reviews and seeing the complaint of a tough fudgy brick, I decided to cook it in a double boiler, rather than the saucepot. I find that when cooking sugar, it is easier to do so in a double boiler, as it doesn't overcook and get tough. It turned out gorgeous, perfect, and tasty!

—Debby

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Most Helpful Critical Review

Jan 09, 2006

I followed the recipe word for word and even used a candy thermometer. It came out so hard that it couldn't be cut or broken into pieces, couldn't even bit it. I wouldn't try the recipe again.

—judig

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16 Ratings

Dec 06, 2007

Very good recipe. I used pepperment extract and then topped the fudge with crushed candy canes for some christmas fudge. I also used cocoa powder and some extra butter as I was out of choc squares. It still turned out smooth and creamy.

—Tara7373

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Jan 23, 2006

I made this fudge over the holidays & it was a big hit! It had a nice creamy consistancy. I also could not find a vanilla fudge recipe to try, so I made this one. I omitted the chocolate & added vanilla. I liked the flavor the sour cream added.

—JEANNELYNN

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Jun 20, 2012

I wanted to try a recipe with sour cream to see how it would cook and come out. I used white chocolate chips and a rootbeer flavoring. I added more butter and left out the nuts. The fudge was DELICIOUS! I have used cream and evaporated milk before but this gives a tang and a wonderful texture. Try it ... you'll be amazed. Great!

—sweetserenade

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Dec 21, 2010

I was afraid that this wouldn't turn out due to it's unconventional cooking method. It turned out beautifully. The next batch I'm going to add coconut!

—Janna

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Dec 07, 2010

OH. MY. GOSH. This turned out soooooo creamy and wonderful~ almost caramel-ish. I didn't have unsweetened chocolate squares so I used about 8 ounces of Hershey's milk chocolate chips. (I didn't actually measure.) Along with the nuts at the end I added a 1/2 cup of raisins as well. SOOOOOOOO good! I cooked this on top of a double boiler but I couldn't get it to reach 240, so I put the double boiler right over the burner and in no time the thermometer was up to the right temperature. I WILL make this again. I'm already thinking about all the variations I can make!

—Sunflowerhill

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Dec 08, 2008

I followed the directions EXACTLY and it turned to a rock hard clump in my pan! Don't make this, the chunks we got out weren't even good! I will stick to my recipe with fluff. Zero stars.

—COOKINWIFEANDMOM

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Nutrition

Calories
47 kcal
2%

Carbohydrates
8 g
3%

Cholesterol
2 mg
< 1%

Fat
1.8 g
3%

Fiber
0.2 g
< 1%

Protein
0.3 g
< 1%

Sodium
5 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Sour Cream Fudge

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories: 47
Calories from Fat: 16

% Daily Value *
Total Fat 1.8g 3 %
Saturated Fat 0.8g 4 %
Cholesterol 2mg < 1 %
Sodium 5mg < 1 %
Potassium 14mg < 1 %
Total Carbohydrates 8g 3 %
Dietary Fiber 0.2g < 1 %
Protein 0.3g < 1 %
Sugars 6.7g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 2 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.