Sour-cream Fudge Recipe
Yield: 24 piecesRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
2 tbsp: Butter or margarine,
1/2 tsp: Salt,
1/2 cup: Broken pecans or other nuts,
1 cup: Sour cream,
Directions:
Combie sugar, salt, and sour cream. Cook, stirring occasionally, to
soft-ball stage (236 F). Add butter. Cool at room temperature, without
stirring, till lukewarm (110 F). Beat until mixture loses gloss; add
nuts. Spread in buttered 8x8x2-inch pan. When firm cut into squares.
Origin: Mrs A.H. Shepard, Butte, Montana
Source: Better Homes and Gardens Dec1955
From the collection of Karen Deck
Submitted By KAREN DECK On 04-05-95
Source from luhu.jp
soft-ball stage (236 F). Add butter. Cool at room temperature, without
stirring, till lukewarm (110 F). Beat until mixture loses gloss; add
nuts. Spread in buttered 8x8x2-inch pan. When firm cut into squares.
Origin: Mrs A.H. Shepard, Butte, Montana
Source: Better Homes and Gardens Dec1955
From the collection of Karen Deck
Submitted By KAREN DECK On 04-05-95
Source from luhu.jp