Like everyone else, I wanted to find the perfect recipe to make for potlucks or as a gift for the holidays. During the search for a candy recipe I tasted Sour Cream Fudge at a family gathering. It had been brought to the event by my sister-in-law who soon shared the recipe with me. Admittedly my biggest cooking weakness is making cookies and candy; however, I have made this fudge for several years with near perfect success. As the title states, “Not even I can mess this one up.”
Despite the fact that sour cream isn’t normally thought of as a fudge ingredient, it is surprisingly delicious. Everyone who has eaten this fudge has enjoyed it. I even have requests for it at Christmas from my husband’s co-workers, family, and friends.
Sour Cream Fudge
Ingredients
3 cups White Sugar
1 ½ cups Sour Cream
1 cup Margarine (2 sticks)
1 tray Candiquik (or Almond Bark)
1 ½ cups chopped Pecans (optional)
2 teaspoons Vanilla Extract
Line the bottom of a 13” x 9” baking pan with wax paper or grease lightly with margarine. Chop or shred the Candiquik. Combine white sugar, sour cream, and margarine in a saucepan and cook over medium heat, stirring occasionally.
Sugar mixtures will burn your skin severely. Watch for bubbling and splatter.
Continue cooking the mixture until it reaches the soft ball stage. Near the completion of this stage the color of the mixture will become a slightly richer color and glossier in appearance. This takes approximately 30-40 minutes depending upon your stove.
Remove the saucepan from the heat source, add the shredded Candiquik, vanilla extract, and chopped pecans, stirring as you add the ingredients. The mixture will become thick very quickly. Pour the fudge into a 13″ x 9″ baking pan and allow it to cool completely before cutting it into squares and serving.
I hope this becomes one of your family’s favorite recipes like it has mine. Enjoy!
Sour Cream Fudge
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